Malaysian Tamarind Chicken Curry
with Carrots & Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
This streamlined supper is loaded with chicken, loaded with veg, and best of all, loaded with flavour. Distinctively tart and sweet tamarind, known as assam in Malaysia, has a lot to do with that. So does luscious coconut curry sauce and smooth peanut butter.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Baby bok choy
- 300g Nantes carrots
- 30ml Vegetable demi-glace
- 30g Peanut butter
- 60ml Coconut curry sauce
- 15ml Tamarind paste
- 5g Bay of Bengal spices (coriander, black pepper, rice, fennel seeds, cumin, brown mustard, fenugreek, green cardamom, cinnamon, curry leaves, turmeric, cloves, salt)
Contains: Mustard • Peanuts
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
5 g
Sodium
660 mg
Total Carb
29 g
Sugars
15 g
Protein
46 g
Fibre
7 g
Preparation
Mise en place
- Remove the root ends of the bok choy; separate the leaves.
- Halve the carrots lengthwise; cut crosswise into ½ inch pieces.
- Pat the chicken dry and cut into bite-size pieces; rub with ½ the spices, a drizzle of oil and S&P.
Start the chicken
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min., until lightly browned.
Make the curry & finish the chicken
- To the pan, add the carrots, coconut curry sauce, tamarind, demi-glace, remaining spices and 1 cup water (double for 4 portions); bring to a boil.
- Reduce the heat to medium and cook, covered, stirring occasionally, 4 to 6 min., until the chicken* is cooked through.
- Add the bok choy, peanut butter, ¼ cup water (double for 4 portions) and S&P.
- Cook, partially covered, stirring occasionally, 2 to 3 min., until the bok choy is crisp-tender and the sauce begins to thicken.
Plate your dish
- Divide the curry between your bowls. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
