Fragrant Satay Chicken & Veggie Curry
with Rapid Rice
A satay chicken curry, it has our hearts fluttering and our mouths watering as the hearty curry aromas sweep the kitchen. On a bed of fluffy rice, we’re head over heels for this curry!
This recipe is under 650kcal per serving.
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 packet
basmati rice
1
carrot
1 bag
broccoli florets
1 packet
Diced Chicken
1 sachet
curry powder
1 packet
peanut butter
(Contains Peanut; )
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
brown sugar
¼ cup
water
1 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, slice carrot into half-moons. • Cut any larger broccoli florets in half. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 6-8 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add curry powder, peanut butter, coconut milk, chicken-style stock powder, the soy sauce, brown sugar and the water. Simmer, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then return veggies to the pan with the white wine vinegar, and stir to combine. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide rapid rice between bowls. • Top with satay chicken and veggie curry. Enjoy!