Ginger & Chilli Chicken Brothy Rice
Recipe
Serves: 4 people | Prep time: 35 minutes | Cooking time: 30 minutes
Main | MOB
Ingredients
- 2 Garlic Cloves
- 1 Lime
- 2 Boneless Skinless Chicken Thighs
- 15g Fresh Ginger
- 1 Red Chilli
- 1 Tsp Curry Powder
- 350ml Water
- 25g Fresh Coriander
- 25g Fresh Mint
- Half a Red Onion
- 250g Microwave Rice
- Olive Oil
Method
- Grate half the garlic into a large bowl, then squeeze in the juice of half the lime. Add the chicken and marinate in the fridge for at least 30 mins.
- Meanwhile, finely slice the remaining garlic, cut the ginger into matchsticks and finely slice the chilli.
- Place a frying pan with a drizzle of oil over a medium heat. Once hot, add the marinated chicken and cook on both sides until slightly charred and cooked through (this will take 10-15 mins, depending on the thickness of your chicken).
- Add the ginger, garlic and chilli, fry for 3 mins, then add the curry powder. Cook for 1 min. Pour in the water and simmer for 5 mins. Remove from the heat and finish with juice of the remaining lime half.
- Pick the herb leaves and finely slice the red onion. Combine in a bowl.
- Cook the rice following pack instructions and divide between serving bowls. Pour in the curry broth and top with sliced chicken and a scattering of herb salad.