Ginger, Lime and Garlic Chicken Stew with Spinach and Basmati Rice

Looking for a quick and tasty midweek dinner option? Try cooking up our Ginger, Lime and Garlic Chicken Stew in just 20 minutes for a delicious and speedy meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

a) Boil a full kettle.

Step 2

b) While it boils, heat a drizzle of oil in a frying pan on medium-high heat.

Step 3

c) Once hot, add the chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Step 4

a) While the chicken cooks, peel and grate the garlic (or use a garlic press).

Step 5

b) Zest and halve the lime.

Step 6

a) Once the water has boiled, pour into a large saucepan with 1/4 tsp salt on high heat.

Step 7

b) Add the rice and cook for 10-12 mins.

Step 8

c) Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.

Step 9

a) Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.

Step 10

b) Pour in the coconut milk, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then stir together.

Step 11

c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 4-5 mins.

Step 12

a) Once thickened, stir in the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.

Step 13

b) Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.

Step 14

c) Taste and add more lime if needed and add a splash more water if it's a bit too thick.

Step 15

a) Share the rice between your bowls and spoon the chicken stew on top.

Step 16

b) Finish with a sprinkling of lime zest.

↑Support creators by visiting their site 😊