Curried Chicken & Rice

ONE PAN DISH? YES THANK YOU! Super easy curried chicken and rice - this is PERFECT for a meal prep and also perfect as a winter warmer, with all the delicious spices to heat you up! 

Serves: 6 

500g chicken tenderloins, cut into bite size pieces
1 brown onion, sliced finely
1 small red capsicum, sliced
1/4 cup yellow curry paste
1 1/2 cup of basmati rice (uncooked) 
400mL can of lite coconut milk
1 cup of chicken stock
200g broccoli, cut into small florets
5 button mushrooms, sliced finely
1 small red chilli, sliced finely
2 cups of spinach
1 small bunch of coriander, chopped finely
1 tbsp olive oil
4 tbsp fish sauce
2 tbsp lime juice
Salt and pepper to taste. 

  1. Heat oil in a sauce pan and brown chicken in small batches. 
  2. In a large, deep pan or wok, Splash 1 tbsp of olive oil and heat over medium to high heat.
  3. Add onion and capsicum to the pan and cook until onion is transparent. Add curry paste to the pan and cook for 1 minute. 
  4. Add basmati rice and chicken to the mixture and stir until mixture is mixed well.
  5. Add coconut milk and stock and bring to a boil.
  6. Cover and let simmer for around 15 minutes.
  7. Add broccoli, mushrooms and spinach and cook for a further 5 minutes.
  8. Remove from heat and let sit for 5 minutes. Stir in fish sauce and lime juice. Add Salt and pepper.  
  9. Top with coriander and chilli to serve.