Atlas Masterclass

Chicken curry, coconut sambal, silverbeet, rice

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INGREDIENTS‭:‬

Chicken Maryland fillet

Chicken curry base

Coconut sambal mix

Basmati Rice

Lemon (½ supplied)

Long red chilli

Shallot  (½ supplied)

Silver beet

Vegetarian: Cauliflower, small eggplants

 

WHAT YOU’LL NEED‭:‬ 2 medium saucepans, 1 medium frying pan, sieve or strainer, knife, chopping board

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed), salt

ALLERGENS: Garlic, onion

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change

 

METHOD:

1. Cook the curry: Cut the chicken into large cubes. Combine it with a little oil and some salt.  Heat a splash of oil in a medium frying pan over high heat. Add the chicken and cook for approximately five minutes or until the chicken is brown. Add the curry base and a splash of water to loosen the mix. Reduce heat and cook another five minutes or until the chicken is cooked through.

2. Cook the rice: Bring a medium pot of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water and boil for eight minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve. Fluff with a fork and set aside.

3. Prepare the vegetables : Wash the vegetables well. Dice the base of the silver beet, and roughly slice the leaves. Finely chop the shallots and chilli together.

4. Cook the silverbeet: Heat a splash of oil or butter in a medium saucepan. Add half of the chilli and shallots and cook for 30 seconds. Add the silverbeet stems. Cook the silverbeet stems for three minutes then add the leaves and the coconut samba. Continue to cook another two minutes until the silverbeet is cooked.

5. Make the sambal: Squeeze lemon over the remaining shallots and chilli.

6. To serve: Divide the rice, chicken curry, sambal and silverbeet between the dishes.

 

VEGETARIAN METHOD:

1. Prepare the vegetables: Wash all the vegetables well. Cut the cauliflower into large pieces, try to remove the florets whole. Cut the eggplants into quarters lengthwise.  Dice the base of the silver beet, and roughly slice the leaves. Finely chop the shallots and chilli together.

2. Cook the curry: Heat a splash of oil in a medium frying pan over medium heat. Add the cauliflower and eggplant to the pan. Cook them for approximately five minutes or until the vegetables are browned slightly. Add the curry base and a splash of water to loosen the mix. Reduce heat and cook for another five minutes or until the vegetables are cooked through.

3. Cook the rice: Bring a medium pot of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water, boil for eight minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve. Fluff with a fork and set aside.

4. Cook the silver beet: Heat a splash of oil or butter in a medium saucepan. Add half of the chilli and shallot and cook for 30 seconds. Add the silverbeet stems. Cook the silverbeet stems for three minutes then add the leaves and the coconut samba. Continue to cook another two minutes until the silverbeet is cooked.

5. Make the sambal: Squeeze lemon over the remaining shallot and chilli.

6. To serve: Divide the rice, cauliflower and eggplant curry, sambal and silverbeet between the dishes.

For downloadable pdf version, click here.