Stir-Fried Curry Chicken & Vegetables

over Creamy Coconut Rice

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  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
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In this stir-fry, a duo of vadouvan curry powder and Indian-style spiced tomato chutney lend bold, fragrant flavor to our sautéed chicken and vegetables. It all gets cooling contrast from a bed of rice cooked with creamy coconut milk.

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, coconut milk, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Roughly chop the peppers. Roughly chop the peanuts.

Start the stir-fry:
3 Start the stir-fry:

While the rice continues to cook, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables are softened and the chicken is cooked through.

Finish the stir-fry & serve your dish:
4 Finish the stir-fry & serve your dish:

Add the chopped bok choy to the pan. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Add the chopped peppers, tomato chutney, and crème fraîche; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished stir-fry over the cooked rice. Garnish with the chopped peanuts. Enjoy! 

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, coconut milk, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Roughly chop the peppers. Roughly chop the peanuts.

Prepare the ingredients:
Start the stir-fry:
3 Start the stir-fry:

While the rice continues to cook, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables are softened and the chicken is cooked through.

4 Finish the stir-fry & serve your dish:

Add the chopped bok choy to the pan. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Add the chopped peppers, tomato chutney, and crème fraîche; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished stir-fry over the cooked rice. Garnish with the chopped peanuts. Enjoy! 

Finish the stir-fry & serve your dish: