Chicken Golden Curry
with Corn Rice & Spring Onion
This plant-based stir-fry might sound involved, but thanks to our ready-to-cook chicken, it comes together with minimal hands-on time. Amp up the Asian-style flavours with an easy Japanese curry sauce.
Ingredients
1
Carrot
330 g
Chicken Breast
1 packet
Coconut Milk
1 tin
Sweetcorn
2
Garlic
1 packet
Green Beans
1 packet
Jasmine Rice
1 packet
Japanese Curry Paste
1 packet
Pickled Ginger
1 sachet
Sweet Soy Seasoning
Utensils
Cooking Steps
• Finely chop garlic. Drain sweetcorn.
• In a medium saucepan, heat the plant-based
butter with a dash of olive oil over medium
heat. Cook corn and half the garlic until
fragrant, 1-2 minutes.
• Add the water (for the rice) and a generous
pinch of salt and bring to the boil. Add jasmine
rice. Stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove from heat.
Keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• Meanwhile, thinly slice carrot (see ingredients)
into half-moons.
• Trim and halve green beans.
• When the rice has 15 minutes remaining, heat a
large frying pan over medium-high heat with a
drizzle of olive oil.
• Cook carrot and green beans, stirring, until
tender, 4-5 minutes.
• Add remaining garlic and cook until fragrant,
1 minute.
• Transfer to a bowl. Season with salt and pepper
and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat.
• Add Japanese curry paste, sweet soy
seasoning, coconut milk and the brown sugar
and cook until slightly thickened, 2-3 minutes.
Remove pan from heat.
• Divide corn rice between bowls. •
Top with veggies, chicken and pickled ginger
• Spoon over golden curry sauce and sprinkle over spring onion to serve. Enjoy!
