Ingredients
- 1 tablespoon olive oil
- 500 grams boneless skinless chicken thighs (fillets, coarsely chopped)
- 1 zucchini, thinly sliced
- 130 grams cauliflower (1/2 small cauliflower, cut into florets)
- Butter chicken cooking sauce (one 485 gram jar)
- 40 grams shredded coconut (1/2 cup, toasted)
- 40 grams almond nuts (natural almonds, toasted and chopped, 1/4 cup)
- 1/2 cup coriander leaves
- 1 red chilli (long chilli, thinly sliced, optional)
- FOR COCONUT RICE
- 300 grams dry rice (1 1/2 cups medium grain)
- 750 ml chicken stock (3 cups)
- 1 can (165 ml) coconut milk
How to Make
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Step 1: To make the coconut rice, combine rice, stock and coconut milk in a medium saucepan and bring to the boil and then reduce heat to cow, cover and simmer for 12 minutes or until liquid is absorbed and then set aside, covered, for 5 minutes.
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Step 2: Meanwhile, heat the oil in a large saucepan over high heat and cook the chicken, in 2 batches, stirring, for 5 minutes or until golden brown and then return the chicken to the pan with zucchini and cauliflower and cook, stirring occasionally, for 5 minutes or until vegetables soften and add the butter chicken sauce and bring to the boil and then reduce heat to low and simmer for 5 minutes or until the vegetables and the chicken are cooked through and season to taste.
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Step 3: Combine the coconut, almond, coriander and chilli (if using) in a bowl.
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Step 4: Divide rice and curry among serving bowls and sprinkle with coconut mixture.
We hope you enjoy this recipe!
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