Carrot-Ginger Chicken Curry with Steamed Rice

Instructions

1. 1

   Rinse the long grain rice under cold water until the water runs clear. In a saucepan, add the rice and 400ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes.

2. 2

   While the rice is cooking, peel and finely grate the ginger. Peel and slice the carrot into thin rounds. Wash and roughly chop the spinach and pak choi. Cut the chicken breast into bite-sized pieces.

3. 3

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

4. 4

   Add the chicken pieces to the skillet. Season with salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

5. 5

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

6. 6

   Sprinkle in the curry powder and stir well to coat the chicken and vegetables evenly.

7. 7

   Add the chopped spinach and pak choi. Stir-fry for 2-3 minutes until the greens are wilted and the chicken is cooked through.

8. 8

   Taste and adjust seasoning if needed. Remove from heat.

9. 9

   Fluff the steamed rice with a fork. Serve the carrot-ginger chicken curry over the steamed rice. Enjoy your meal!