Ginger Chicken Gravy with Rice and Pak Choi

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. In a saucepan, add 200g basmati rice and 400ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

2. 2

   While the rice is cooking, peel and finely grate 20g fresh ginger. Slice 100g carrot into thin rounds. Roughly chop 80g spinach and 100g pak choi.

3. 3

   Cut 500g chicken breast into bite-sized pieces. Season with 1/2 tsp salt and 1/2 tsp black pepper.

4. 4

   Heat 2 tbsp olive oil in a large pan over medium-high heat. Add the grated ginger and sauté for 1 minute until fragrant.

5. 5

   Add the chicken pieces to the pan and cook for 4-5 minutes, stirring occasionally, until lightly browned on all sides.

6. 6

   Add the sliced carrots to the pan and cook for another 2 minutes.

7. 7

   Sprinkle 1 tsp mild curry powder over the chicken and carrots. Stir well to coat evenly.

8. 8

   Pour in 100ml water and bring to a simmer. Cover and cook for 8-10 minutes, until the chicken is cooked through and the carrots are tender.

9. 9

   Add the chopped spinach and pak choi to the pan. Stir and cook for 2-3 minutes until the greens are wilted. Adjust seasoning with the remaining salt and black pepper if needed.

10. 10

    Serve the ginger chicken gravy hot over the cooked basmati rice. Enjoy your meal!