Chicken & Japanese-Style Curry Sauce
with Ginger Veggies & Garlic-Peanut Rice
Just wait till you try it in this Japanese-style dish! While the chicken gets nice and golden in the pan, whip up a coconutty curry sauce that works a treat poured over all of the components. Don't forget to add the pickled onion garnish for some extra zing.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy.)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
Asian greens
1
carrot
1 packet
green beans
1 packet
chicken breast
1 packet
ginger paste
1 packet
Japanese Curry Paste
1 packet
coconut milk
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes. Add crushed peanuts and stir to combine.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, roughly chop Asian greens. • Thinly slice carrot into half-moons. • Trim green beans. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add Asian greens, ginger paste and the soy sauce. Toss until greens are just wilted, 1 minute. Transfer to a bowl and cover to keep warm.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper-towel lined plate.
• Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined, 1-2 minutes.
• Divide garlic-peanut rice between bowls. • Top with chicken and ginger veggies. Pour over katsu curry sauce to serve. Enjoy!
