Tang dynasty

Take your taste buds on an exotic journey with these flavoursome, spicy meals. Best part? They’re proven to boost gut health!

These flavoursome, spicy meals will not only take your taste buds on an exotic journey, but also improve your gut health!

CURRIED CHICKEN WITH GOLDEN CRISPY RICE SERVES 4 HANDS-ON TIME 20 MINUTES COOK TIME 35 MINUTES

800g chicken thigh fillets, skin and fat removed 2 tablespoons curry powder

2 teaspoons ground cumin

1 tablespoon extra virgin olive oil

2 tablespoons raw almonds, roughly chopped

300g sugar snap peas, ends trimmed

2 bunches broccolini, halved lengthways

2 cups mint leaves

2 cups flat-leaf parsley leaves

2 cups coriander leaves juice of ½ lime

2 Lebanese cucumbers, sliced into thin discs

Golden crispy rice

¾ cup basmati rice

¼ teaspoon ground turmeric

5 golden shallots, thinly sliced

2 tablespoons extra virgin olive oil

1. To make the golden crispy rice, place the rice and turmeric in a saucepan, add 1½ cups water and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes. Remove and set aside, leaving the lid on for the rice to steam. 2. Meanwhile, place the chicken, curry powder and cumin in a large bowl and toss to coat the chicken evenly. Heat the olive oil in a large frying pan over medium-high heat, add the chicken and cook for 4–5 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil to rest and keep warm.

3. To finish the golden crispy rice, add shallot and oil to the same pan. Cook, stirring occasionally, for 5 minutes or until softened and golden. Add the cooked rice and stir to combine, and then press down on rice with a spatula to flatten it. Cook for 6–7 minutes, without stirring, or until a golden crust forms on the bottom. Using your spatula, flip big chunks of the rice over (it’ll break apart, but try to keep some sections stuck together), and then push down into the pan for another 5 minutes until dark brown. Remove and set aside for serving. 4. Return the frying pan to medium-high heat.

Add the almonds, sugar snap peas and broccolini and cook, tossing, for 3–5 minutes or until the vegies are tender.

5. Mix together the mint, parsley, coriander and lime juice in a bowl.

6. Divide the curried chicken, crispy rice and cucumber evenly among bowls, top with the vegies and dressed herbs and serve.

NUTRITION (per serve) 2377kJ/569cal. Protein 49.2g. Carbs 22.6g. Sat fat 5.5g. Fibre 14.6g. Sugars 8.8g. Sodium 299mg