Turmeric Chicken Stew with Brown Rice and Herb Yoghurt

In a pot, combine the brown rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 28-30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Peel and dice onion, ginger and garlic. Dice capsicum and remove seeds. Roughly chop spinach. Pick coriander & mint leaves, dice and discard stems. Zest lemon and cut into wedges. Dice chicken into bite sized pieces.

Heat a deepsided pan over medium heat with a drizzle of oil. Add onion, cook for 2 minutes. Add garlic, ginger and turmeric, cook for 1 minute. Add chicken, cook for 2-3 minutes.

Add coconut milk and stock concentrate and reduce heat to a simmer. Simmer for about 5 minutes, until sauce thickens slightly and chicken is cooked through. Add capsicum and cook for 2 minutes. Add spinach and cook for 1-2 minutes until wilted. Season with salt and a squeeze of lemon juice to taste.

Mix yoghurt, lemon zest and most of the herbs (saving some for garnish) together. Divide rice and stew between bowls. Top with herb yoghurt. Garnish with chilli flakes and remaining herbs. Serve remaining lemon wedges on the side. Enjoy!

In a pot, combine the brown rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 28-30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Peel and dice onion, ginger and garlic. Dice capsicum and remove seeds. Roughly chop spinach. Pick coriander & mint leaves, dice and discard stems. Zest lemon and cut into wedges. Dice chicken into bite sized pieces.

Heat a deepsided pan over medium heat with a drizzle of oil. Add onion, cook for 2 minutes. Add garlic, ginger and turmeric, cook for 1 minute. Add chicken, cook for 2-3 minutes.

Add coconut milk and stock concentrate and reduce heat to a simmer. Simmer for about 5 minutes, until sauce thickens slightly and chicken is cooked through. Add capsicum and cook for 2 minutes. Add spinach and cook for 1-2 minutes until wilted. Season with salt and a squeeze of lemon juice to taste.

Mix yoghurt, lemon zest and most of the herbs (saving some for garnish) together. Divide rice and stew between bowls. Top with herb yoghurt. Garnish with chilli flakes and remaining herbs. Serve remaining lemon wedges on the side. Enjoy!