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Japanese Recipes

Chicken & Katsu Curry Sauce

Chicken & Katsu Curry Sauce

Chicken & Katsu Curry Sauce

with Ginger Veggies & Garlic-Peanut Rice

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Allergens:

Celery

•Mustard

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Ginger Paste

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Coconut Milk

330 g

Chicken Breast

1 packet

Japanese Curry Paste

(Contains: Celery, Mustard;)

1

Carrot

1 packet

Green Beans

2

Garlic

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

Nutritional Values

Calories741 kcal

Energy (kJ)3100 kJ

Fat27.7 g

of which saturates17.5 g

Carbohydrate70.9 g

of which sugars9.4 g

Dietary Fibre10.3 g

Protein49.2 g

Sodium759 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes. Add crushed peanuts and stir to combine.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

• While rice is cooking, roughly chop Asian greens. • Thinly slice carrot into half-moons. • Trim green beans. • Cut chicken breast into 2cm chunks.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add Asian greens, ginger paste and the soy sauce. Toss until greens are just wilted, 1 minute. Transfer to a bowl and cover to keep warm.

4

• 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 paper-towel lined plate.

5

• Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined, 1-2 minutes.

6

• Divide garlic-peanut rice between bowls. • Top with chicken and ginger veggies. Pour over katsu curry sauce to serve. Enjoy!

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