Double Katsu Chicken & Easy Prep Veggie Curry
with Basmati Rice
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!
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
Broccoli
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
660 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Trimmed Green Beans
1 packet
Coconut Milk
1 packet
Japanese Curry Paste
1
Carrot
Utensils
Cooking Steps
• To a large saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• 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!
