Speedy Chicken Curry with Lime & Coriander Gremolata

Ingredients - serves 4

2 bunches broccolini, halved 1 red onion, halved, thinly sliced 500g chicken tenderloins, halved 2 cloves garlic, crushed 1 tbs mild curry powder 400ml light coconut milk 120g baby spinach leaves 500g microwave brown rice & quinoa, heated 1/3 bunch coriander, sprigs picked 1 lime, cut into cheeks 5ml extra virgin olive oil cooking spray

Method

Step 1 of 4 Spray broccolini with oil. Heat a large non-stick frying pan over medium-high heat. Add broccolini and cook, turning occasionally, for 3 minutes or until broccolini is lightly browned and tender. Transfer to a plate.

Step 2 of 4 Return pan to heat. Spray onion and chicken with oil, and add to pan. Cook, stirring occasionally, for 3 minutes or until browned. Add garlic and cook for 30 seconds or until fragrant.

Step 3 of 4 Sprinkle curry power over chicken and cook, stirring, for 30 seconds or until well coated. Add coconut milk and bring to the boil. Reduce heat to medium-low, then simmer for 5 minutes or until chicken is almost cooked.

Step 4 of 4 Add spinach to pan and cook, stirring occasionally for 1 minute or until spinach wilts and chicken is cooked. Spoon rice into bowls. Top with broccolini and chicken curry. Sprinkle with coriander. Serve with lime.