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*NEW* Crispy Chicken Curry Rice Bowls
Serves: 4
Prep: 15 mins
Cook: 25 mins
Cook's tip: The mango chutney adds a gentle sweetness and extra fakeaway flavour, but you can leave it out if preferred. Add shredded carrot or quick-pickled cucumber for freshness and crunch or swap the chicken breast for boneless chicken thighs for an extra juicy finish.
Ingredients
250g long grain rice
150g frozen peas
600g chicken breast, sliced into strips
60g breadcrumbs
4g curry powder (2 tsp), divided
15ml olive oil (1 tbsp)
15g tomato purée (1 tbsp)
1-2 tbsp of mango chutney
250ml light coconut milk
3 spring onions (approx. 45g), finely sliced
Step 1
Cook the rice according to pack instructions. Stir through the peas for the final 2 minutes of cooking, then drain and keep warm.
Step 2
Meanwhile, place the breadcrumbs in a shallow bowl with 1 tsp curry powder and a little black pepper. Lightly brush the chicken strips with a little oil, then coat in the breadcrumbs.
Step 3
Heat the olive oil in a large non-stick frying pan over medium heat. Cook the chicken for 4–5 minutes on each side until golden, crisp and cooked through. Transfer to a plate and keep warm.
Step 4
In a separate pan, stir together the remaining curry powder and tomato purée for 30 seconds to toast the spices. Add the mango chutney and coconut milk, stirring well. Simmer gently for 3–4 minutes until warmed through and slightly thickened. Season to taste.
Step 5
Divide the rice between bowls, top with sliced crispy chicken and spoon over the creamy curry drizzle. Finish with sliced spring onions.
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