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!
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1
Basmati Rice
(May be present: Wheat, Gluten, Soy. )
2
Chicken Breast
1
Broccoli & Carrot Mix
1
Sweet Soy Seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1
Katsu Paste
1
Coconut Milk
1
Trimmed Green Beans
olive oil
brown sugar
• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.
• Divide rice between bowls. Top with Japanese chicken and veggie curry to serve. Enjoy!