Golden Chicken Curry & Jasmine Rice
with Zingy Cucumber & Radish
A curry is the perfect meal to warm you up when the weather starts to cool down. This one is filled to the brim with hearty veggies, juicy chicken and a coconut katsu sauce. We reckon this beaming bowl will add the spice you never knew you needed to your night!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
potato
1
carrot
1 packet
chicken breast
1 sachet
curry powder
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
1
radish
Not included in your delivery
olive oil
1 cup
water
1 tsp
sesame oil
(Contains Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato and carrot into bite-size chunks. • Spread potato and carrot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4-5 minutes. • Cut chicken breast into 2cm chunks. In a small bowl combine chicken, curry powder and a drizzle of olive oil.
• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, potato and carrot, tossing occasionally, until browned, 4-5 minutes. • Add katsu paste, coconut milk, chicken-style stock powder and the water, and bring to a boil. • Reduce heat to medium and simmer, stirring occasionally, until veggies are tender, 9-10 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
• Thinly slice cucumber and radish. In a medium bowl combine cucumber, radish, the sesame oil and a drizzle of vinegar. Season to taste. • Divide rapid rice between bowls and top with golden chicken curry. • Serve with cucumber and radish salad. Enjoy!