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Japanese Recipes

Quick Prep Crumbed Chick'n & Golden Curry Sauce

Quick Prep Crumbed Chick'n & Golden Curry Sauce

Quick Prep Crumbed Chick'n & Golden Curry Sauce

with Instant Rice & Rainbow Salad

Get up to $230 off

In this rapid rice dish, you'll have the perfect foundations to lay golden crumbed chick'n on. Pair it with an easy rainbow salad and tasty katsu curry sauce to tie it all together.

Tags:

Plant Based

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•Sesame

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Deluxe Salad Mix

1 packet

Coconut Milk

1 packet

Microwavable Basmati Rice

1 packet

Japanese Dressing

(Contains: Soy, Sesame;)

1 sachet

Crispy Shallots

1 packet

Japanese Curry Paste

1 packet

Pea Pods

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3460 kJ

Calories828 kcal

Fat43.7 g

of which saturates19.5 g

Carbohydrate85.5 g

of which sugars12.3 g

Dietary Fibre9.3 g

Protein27.3 g

Sodium1220 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Cook the chick'n

1

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.

• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.

• Transfer to a paper towel-lined plate.

Make the sauce

2

• Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined and heated through, 2-3 minutes.

Heat the rice & toss the salad

3

• Meanwhile, microwave basmati rice until steaming, 2-3 minutes.

• Trim and halve pea pods lengthways.

• In a large bowl, combine deluxe salad mix, pea pods and Japanese style dressing. Season to taste.

Serve upFinish & serve

4

• Divide instant rice and rainbow salad between bowls. Top with crumbed chick'n.

• Spoon over golden curry sauce. Sprinkle with crispy shallots to serve. Enjoy!

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