Easy Japanese Chicken & Veggie Curry

Name: Easy Japanese Chicken & Veggie Curry with Rice & Everything Garnish
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 packet jasmine rice; 1 tin sweetcorn; 1 packet chicken breast; 1 bag Broccoli & Carrot Mix; 1 sachet sweet soy seasoning; 1 packet katsu paste; 1 tsp brown sugar; 1 packet coconut milk; 1 packet everything garnish; 1.5 cup water (for the rice)

with Rice & Everything Garnish

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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

Allergens:

Gluten

•Sesame

•Soy

•Wheat

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.

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

(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)

Not included in your delivery

olive oil

1 tsp

brown sugar

1.5 cup

water (for the rice)

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

Cooking Steps

PDF

• 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.