Chicken tenderloins with sweet curry sauce & rice

20 Min
very easy
4 People
Rating starstarstarstarstar
Golden chicken tenderloins served with a sweet curry sauce, rice, broccolini and leaves.
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat and stand, covered, for 5 minutes (see step 5).

2. Heat a small saucepan with oil over medium heat. Chop onion and grate carrot, add to pan as you go and sauté for 3-4 minutes.

3. Add 2-3 tsp curry powder, 1/2 tbsp sugar, 1 tbsp flour and 1 stock cube. Stir in 2 cups water and simmer for 10 minutes (uncovered).

4. Heat a large frypan with oil (see notes) over medium heat and cook chicken tenderloins for 3-4 minutes on each side or until cooked through. Season with salt and pepper.

5. Halve broccolini and place on top of the rice for the last 3 minutes to steam.

6. Adjust the seasoning of the sauce with salt and pepper to taste (see notes).
Serve chicken tenderloins and sauce over rice with a side of broccolini and leaves.

Use the rice tub to quickly measure up x 1.5 amount of water.

Add butter as well as oil to the pan when cooking chicken to give the tenderloins a nice golden colour!

Blend the sauce just prior to serving if you prefer a smooth sauce!
basmati rice 300g
brown onion 1/2
carrot 1
chicken tenderloins 600g
broccolini 1 bunch
baby beet & leaves 1/2 bag (90g)

From your pantry:
oil (for cooking), salt, pepper, curry powder, sugar, flour, chicken stock cube (1)