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Ginger & Chilli Chicken Brothy Rice

Recipe

Warming and full of protein, make this your new weekly favourite.

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

  1. 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.
  2. Meanwhile, finely slice the remaining garlic, cut the ginger into matchsticks and finely slice the chilli.
  3. 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).
  4. 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.
  5. Pick the herb leaves and finely slice the red onion. Combine in a bowl.
  6. 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.