One-Pan Chicken & Saucy Veggie Curry
with Instant Rice
- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
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!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Coconut Milk
1 packet
Japanese Curry Paste
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Trimmed Green Beans
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
1
Chicken Breast Strips
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
¼ cup
water
Utensils
Cooking Steps
• Thinly slice carrot into half-moons.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken breast strips, carrot and trimmed green beans, tossing, until
browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Reduce heat to medium, then add sweet soy seasoning and cook until fragrant,
1 minute.
• Stir in Japanese curry paste, coconut milk, the water, soy sauce and baby
spinach leaves, then cook until slightly reduced, 2 minutes.
• Meanwhile, microwave basmati rice until steaming, 90 seconds.
Little cooks: Help warm the rice with oven gloves and under adult supervision. Be
careful, it can get hot!
• Divide instant rice between bowls.
• Top with katsu chicken and easy prep veggie curry to serve. Enjoy!
Little cooks: Take the lead and help plate up the rice!
