Quick Saucy Coconut Chicken Curry & Rice

Name: Quick Saucy Coconut Chicken Curry & Rice with Japanese-Style Cucumber Salad
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Basmati Rice; 330 g Chicken Breast; 2 Garlic; 1 packet Crushed Peanuts; 1 packet Japanese Dressing; 1 Cucumber; 1 packet Coconut Milk; 1 packet Japanese Curry Paste; 1 packet Mixed Salad Leaves

with Japanese-Style Cucumber Salad

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In 4 easy steps, you'll have a curry brimming with Japanese and coconut flavours that'll smell absolutely divine. Serve it up on a bed of fluffy basmati rice and pair it with a Japanese-style cucumber salad for an equally tasty side sensation.

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

330 g

Chicken Breast

2

Garlic

1 packet

Crushed Peanuts

1 packet

Japanese Dressing

1

Cucumber

1 packet

Coconut Milk

1 packet

Japanese Curry Paste

1 packet

Mixed Salad Leaves

Nutritional Values

Calories774 kcal

Energy (kJ)3240 kJ

Fat32.1 g

of which saturates17.7 g

Carbohydrate70.2 g

of which sugars9.5 g

Dietary Fibre8.1 g

Protein48.4 g

Sodium598 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

1

• 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.

2

• 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, 3-4 minutes. • Transfer to a bowl, season and set aside. TIP: Chicken is cooked through when it's no longer pink inside.

3

• 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.

4

• 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!