Protein Upgrade | Spicy Coconut Curry ORGANIC Chicken Skillet
with Lime-Dressed String Pea Slaw
Cooking time
20 minutes
Servings
2/4
Calories
340 /serving
Blooming the spices with a quick turn in the pan deepens the flavour of this tropical curry, which gets its heat from sliced jalapeño. It coats bite-size chicken—certified organic, so it’s better for you and the environment—, seared to tender, served with a lime, coconut and string pea slaw that fully owns summer.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Jalapeño pepper
- 150g Shredded cabbage
- 100g String peas (sugar snap peas or snow peas)
- 1 Lime
- 1 Garlic clove
- 60ml Coconut curry sauce
- 25g Shredded coconut
- 10g East to West Indies spices (turmeric, sea salt, coriander, cumin, white peppercorns, fenugreek, paprika, mustard, allspice, nutmeg, cloves, ginger)
Contains: Mustard, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
10 g
Sodium
470 mg
Total Carb
20 g
Sugars
7 g
Protein
33 g
Fibre
8 g
Preparation
Toast the coconut
- Heat a large, dry pan on medium.
- Add the coconut and toast, stirring often, 1 to 2 min., until lightly golden and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the chicken
- Pat the chicken dry, cut into bite-size pieces and drizzle with oil; season with ½ the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, turning occasionally, 4 to 6 min., until browned and cooked through.
- Transfer to a plate and reserve the pan.
Mise en place
- Meanwhile, mince the garlic.
- Remove the stem ends of the string peas; thinly slice crosswise on an angle.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
- Juice the lime.
Make the curry
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic, jalapeño and remaining spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the coconut curry sauce, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until combined and slightly thickened.
- Add the chicken.
Make the slaw
- Meanwhile, in a medium bowl, combine the cabbage, string peas, lime juice, ½ the coconut and S&P.
Plate your dish
- Divide the curry and slaw between your plates.
- Garnish the curry with the remaining coconut. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
