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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Basmati Rice

    Basmati Rice

  • Carrot


  • Shallot


  • Jalapeño


  • Coconut Milk

    Coconut Milk

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Turbinado Sugar

    Turbinado Sugar

  • Coriander Ground

    Coriander Ground

  • Spinach


  • Cilantro


  • Tamarind Sauce

    Tamarind Sauce


Combine 1 3/4 cups water and 1/2 teaspoon PeachDish salt in a small saucepan with a lid. Place over high heat and bring to a boil. Stir in rice. When water returns to a boil, reduce heat to low, cover pot, and cook 30 to 35 minutes, or until all liquid is absorbed. Remove from heat, but keep rice covered. While the rice cooks, prepare your mise en place: Trim and peel carrot, then cut in half lengthwise, and thinly slice crosswise. Peel and thinly slice shallot. Remove stem and seeds from jalapeno, and thinly slice. (Use gloves, if possible, and wash hands thoroughly after handling jalapeno.) Pick and roughly chop cilantro leaves.
Season chicken on all sides with remaining 1/2 teaspoon PeachDish salt.
Place a large skillet with a lid over medium-high heat; add oil. Carefully add chicken. Cook without disturbing 3-4 minutes, or until golden brown. Flip chicken over and cook another 2 minutes, then remove from pan and set aside.
Reduce heat to medium and add carrot, shallot and jalapeno. Cook 2-3 minutes while stirring. Add coconut milk, tamarind, bouillon cube, sugar and coriander.
Cut chicken into 4 or 5 strips each, then return to the pot along with baby spinach. Reduce heat to low and simmer 3-5 minutes. When chicken is done and spinach is wilted remove from heat. Taste and adjust seasoning as desired.
Divide rice, chicken and sauce between 2 plates. Top with cilantro. Enjoy!