Easy Japanese Chicken & Veggie Curry
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Easy Japanese Chicken & Veggie Curry

Easy Japanese Chicken & Veggie Curry

with Rice & Everything Garnish

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!

Tags:
Kid Friendly
Quick Prep
Super Quick
Allergens:
Gluten
Sesame
Soy
Wheat

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 Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

1 tsp

brown sugar

1.5 cup

water (for the rice)

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Nutritional Values

Energy (kJ)3200 kJ
Fat27.3 g
of which saturates16.9 g
Carbohydrate79.8 g
of which sugars11.4 g
Protein46.3 g
Sodium1907 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• Divide rice between bowls. Top with Japanese chicken and veggie curry. • Sprinkle with everything garnish to serve. Enjoy!