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Nutty Chicken Bowl

A flavourful and filling bowl featuring tender chicken thighs on fluffy rice, topped with a creamy Almond Butter sauce and fresh green salad.

Prep

15 minutes

Cook

25 minutes

Serves

4 people
Recipe by:

Appetise

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INGREDIENTS:

1 tsp ground cumin
1 tsp ground coriander
600 g chicken thigh fillets (skinless) chopped into quarters
1½ C jasmine rice
2 tbsp olive oil
4 spring onions chopped (white and green parts separated)
4 cm fresh ginger grated
3 cloves of garlic crushed
2 tbsp Thai red curry paste
⅓ C Forty Thieves Almond Butter
1 × 400ml can of coconut milk
1 tsp black sesame seeds
1 lime cut into wedges

Bok Choy Salad:

1 bok choy bunch finely chopped
1 celery stalk finely sliced
1 small red onion finely sliced
½ red capsicum thinly sliced

METHOD:

  1. In a small bowl, combine cumin, coriander and a pinch of salt and pepper to create a spice mix. In a shallow dish, place the chicken and sprinkle over the spice mixture.
  2. Rinse the rice well and cook according to packet instructions. Refrigerate until needed.
  3. In a medium pot, heat half of the oil over medium heat. Add the white parts of the chopped spring onions, ginger, and garlic. Cook for about 5 minutes until fragrant. Add the red curry paste to the pot and cook for another 1-2 minutes then stir in the Almond Butter until well combined.
  4. Slowly pour in the coconut milk while stirring continuously to create a smooth sauce. Allow the sauce to simmer gently for about 5-7 minutes, stirring occasionally. Season to taste with salt and pepper. You may like to add a splash of soy sauce instead of salt.
  5. While the sauce is simmering, heat a frying pan over medium-high heat. Add the other half of the oil and cook the chicken for about 4-5 minutes per side, or until they are well coloured and cooked through.
  6. At the same time toss the bok choy, celery, red onion, capsicum and green spring onion together in a bowl.
  7. Distribute the rice between bowls and pile salad alongside. Top with chicken, pour over the sauce and sprinkle with sesame seeds. Serve with a lime wedge.

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