Malaysian Satay Chicken Curry
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Malaysian Satay Chicken Curry

Malaysian Satay Chicken Curry

with Rice & Crushed Peanuts

Smokey chicken that's already been slow-cooked to tender perfection should always be served paired with a rich satay curry and accompanied by a bed of fluffy rice. Together this union of flavours will blow your taste buds away.

Tags:
Kid Friendly
Allergens:
Soy
•Gluten
•Wheat
•Peanut

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1

carrot

1

zucchini

½

lime

1 packet

chicken thigh

1 sachet

satay seasoning

1 packet

coconut milk

1 packet

baby spinach leaves

1 packet

crushed peanuts

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

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 packet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

¼ cup

water (for the curry)

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Nutritional Values

Energy (kJ)3382 kJ
Calories808 kcal
Fat35.4 g
of which saturates19.4 g
Carbohydrate74 g
of which sugars10.3 g
Dietary Fibre14.9 g
Protein44.1 g
Sodium1149 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• To a medium saucepan, add the water (for the rice) 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!

2
2

• Meanwhile, thinly slice carrot and zucchini into half-moons. Slice lime into wedges. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and zucchini, until tender, 4-5 minutes. Transfer to a bowl.

3
3

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Reduce heat to medium then add satay seasoning and cook, until fragrant, 1 minute. • Stir in coconut milk, soy sauce mix and water (for the curry) and simmer, until slightly thickened, 2-3 minutes. • Remove pan from heat and add cooked veggies, baby spinach leaves and a squeeze of lime juice, stirring to combine. Season to taste.

4
4

• Divide rice between bowls. Top with Malaysian satay chicken curry and crushed peanuts. • Serve with any remaining lime wedges. Enjoy!