Easy Japanese Chicken & Veggie Curry
with Rice & Everything Garnish- Gluten
- Sesame
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
This rich, golden curry with succulent chicken and a rainbow of veggies comes together in four surprising simple steps. Soak up the creamy, sweet sauce with some fluffy rice for a dinner that's sure to satisfy!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 tin
sweetcorn
1 packet
chicken breast
1 bag
Broccoli & Carrot Mix
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
katsu paste
1 packet
coconut milk
1 packet
everything garnish
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts.)
Not included in your delivery
olive oil
1 tsp
brown sugar
1.5 cup
water (for the rice)
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, drain corn kernels. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken, broccoli & carrot mix and corn, tossing, until browned and softened, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Reduce heat to medium, add sweet soy seasoning, and cook, until fragrant, 1 minute. • Stir in katsu paste, the brown sugar and coconut milk, cook until slightly reduced, 2 minutes.
• Divide rice between bowls. Top with Japanese chicken and veggie curry. • Sprinkle with everything garnish to serve. Enjoy!
