Double Japanese Chicken & Veggie Curry
with Rice
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.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Trimmed Green Beans
660 g
Chicken Breast
1 packet
Broccoli & Carrot Mix
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
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.
• Meanwhile, 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 trimmed green beans, tossing, until browned and softened, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle. TIP: Cook chicken in batches if necessary!
• 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. • Remove pan from heat and add baby spinach leaves, stirring, until wilted.
• Divide rice between bowls. Top with Japanese chicken and veggie curry to serve. Enjoy!
