[Savvy Shortcuts] Grilled Chicken & Golden Curry Sauce
with Instant Rice & Rainbow Salad
- Celery
- Mustard
- Sesame
- Soy
Ingredients
1 packet
Pea Pods
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 packet
Deluxe Salad Mix
1 packet
Microwavable Basmati Rice
1 sachet
Crispy Shallots
330 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Coconut Milk
Cooking Steps
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and season.
TIP: The chicken is cooked when it is no longer pink inside.
• Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined, 2-3 minutes.
• 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.
• Divide instant rice and rainbow salad between bowls. Top with grilled chicken. • Spoon over golden curry sauce. Sprinkle with crispy shallots to serve. Enjoy!
