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Quick Saucy Coconut Chicken Curry & Rice
Quick Saucy Coconut Chicken Curry & Rice

Quick Saucy Coconut Chicken Curry & Rice

with Japanese-Style Cucumber Salad

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
Cholesterol0 mg
Sodium598 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Large Pan

Cooking Steps

Cook the rice
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.

Cook the chicken
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.

Make the curry
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.

Finish & serve
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!

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