Coconut Chicken Katsu Curry
with Broccoli & Cauliflower Rice & Cucumber Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
2
Garlic
1 packet
Crushed Peanuts
1
Cucumber
1 packet
Coconut Milk
1 packet
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 sachet
Sweet Soy Seasoning
(Contains: Sesame, Soy, Gluten, Wheat;)
1 packet
Cauliflower & Broccoli Rice Mix
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While rice is cooking, thinly slice cucumber into rounds. Finely chop garlic. • Cut chicken breast into 2cm chunks. • 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 bowl, season and set aside. TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium-high heat. • Cook garlic, tossing, until fragrant, 1 minute. • Add katsu paste, coconut milk and the brown sugar, stirring to combine, until slightly reduced, 2-3 minutes. • Return cooked chicken to pan, and add the soy sauce, stirring until combined, 1 minute.
• Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves and Japanese style dressing. Season. • Divide rice between bowls. Top rice with coconut chicken katsu curry. • Sprinkle over crushed peanuts. Serve with cucumber salad. Enjoy!
