Japanese-Style Chicken & Golden Curry
with Rapid Butter Rice & Crispy Shallots
The carrot is popping with colour, the chicken is bouncing with flavour and the katsu sauce is catching everyone’s attention. It sounds like a night we want an invite to, especially with the finishing touch of crispy shallots sprinkled over to set the mood. Tonight is guaranteed to be a bowl of delight!
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
potato
1
carrot
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1 packet
Diced Chicken
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 packet
baby leaves
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
⅓ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/240°C fan-forced. Boil the kettle. Cut potato into small chunks and roughly chop carrot into bite-sized chunks. • Place potato and carrot chunks on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, then return to the saucepan with the butter. Stir to combine and cover to keep warm.
• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook katsu paste until fragrant, 1 minute. Add the water and gravy granules, stirring until smooth. • Remove from heat, then stir in baby spinach leaves, roasted veggies and the chicken (plus any remaining resting juices).
• Divide rapid butter rice and Japanese-style chicken and pumpkin katsu curry between bowls. • Garnish with crispy shallots to serve. Enjoy!