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 and cook for another 2 minutes. Sprinkle 1 tsp mild curry powder over the chicken and vegetables, stirring well to coat.

7. 7

   Pour in 100ml water, reduce heat to medium, and simmer for 5 minutes until the chicken is cooked through and the carrots are tender.

8. 8

   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 as needed.

9. 9

   Serve the ginger chicken gravy hot over the cooked basmati rice.