Creamy Mild Chicken Curry

Directions

1. Rinse your rice until the water runs clear. Cook using your preferred method:

   Stove: Simmer in 1.5-2 cups of water for 15 minutes.

   Microwave: Cook in a microwave-safe bowl with equal parts water (about 1.5 cups) for 12 minutes.

2. Leave covered to rest for 5 minutes to fluff up.

3. Bring the chicken stock to a boil in a pot. Add the chicken breasts, garlic, and bay leaves. Turn down the heat and simmer gently for 15 minutes (or until the chicken is cooked through). Leave to rest for a few minutes, then slice.

4. Melt the butter in a frying pan over medium heat. Stir in the Mingle Mild and Creamy Chicken Curry, then pour in the coconut cream. Simmer gently for 10 minutes until the sauce thickens.

5. Steam your bok choy for 2–3 minutes until just tender and vibrant green.

6. Spoon a generous bed of rice into a large bowl and top with the sliced chicken. Pour the warm curry sauce over the chicken and add a side of steamed bok choy.