Solo: Chicken Curry & Coriander Rice

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Solo: Chicken Curry & Coriander Rice

A mild chicken curry with sweet potato and green beans, served with coriander basmati rice.

Ingredients to serve 1

  • ¼ cup x basmati rice
  • ½ tbsp x Brenda's Curry Paste
  • 50g x cherry tomatoes (halve)
  • 100ml x coconut milk
  • 1 x free range chicken breast (cube 2cm)
  • 50g x green beans (trim ends, cut into bite size lengths)
  • 1 ½ tbsp x red lentils
  • ½ x sweet potato (cubed 1cm)
  • 5g x fresh coriander (roughly chopped)
  • ¼ cup x water
  • Olive oil (from your pantry)
  • Salt & Pepper (from your pantry)


Step 1

Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 10 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Place a large frying pan on medium to high heat, stir in the curry paste and fry for 30 seconds until its fragrant (it shouldn’t burn). Stir in the chicken, tomatoes, sweet potatoes, lentils and coat everything in the curry paste.

Step 4

Add water (quantities above) and the coconut milk. Bring to the boil, then simmer on medium heat for 15 – 20 minutes until the chicken and sweet potatoes are cooked through and the consistency of the sauce has slightly thickened. Tip in the green beans, turn up the heat and cook for a further 3 minutes – the green beans should still have a slight crunch to them.

Step 5

Add your coriander to your rice, mix until well combined.

Step 6

Serve your chicken curry with a side of coriander rice.