Chicken & Curry Sauce

Name: Chicken & Curry Sauce with Sweetcorn Rice & Sesame Slaw
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Crispy Shallots; 1 tin Sweetcorn; 1 packet Jasmine rice; 1 packet Plant-Based Mayo; 1 packet Slaw Mix; 1 packet Japanese Curry Paste; 320 g Chicken Breast; 1 Carrot; 2 Garlic; 1 drizzle olive oil; 1.25 cup water (for the rice); 2 tsp brown sugar; ¼ cup water (for the sauce); 20 g plant-based butter; 1 drizzle vinegar (white wine or rice wine); 1 tsp sesame oil

with Sweetcorn Rice & Sesame Slaw

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

635 kcal

Protein

:

39.1g protein

Total

:

30 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Gluten
Soy
Wheat
Milk
Sesame
Sesame
Fish
Eggs
Soy
May contain traces of allergens

A golden crumb demands a top tier sauce to accompany it and these chicken breast tenders need just that. Let’s introduce the star of tonight’s dinner, a Japanese curry sauce, perfect for drizzling over these chick’n tenders and corn rice.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Crispy Shallots

1 tin

Sweetcorn

1 packet

Jasmine rice

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy)

1 packet

Slaw Mix

1 packet

Japanese Curry Paste

(Contains: Gluten, Soy, Wheat)

320 g

Chicken Breast

1

Carrot

2

Garlic

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water (for the rice)

2 tsp

brown sugar

¼ cup

water (for the sauce)

20 g

plant-based butter

(Contains: Milk)

1 drizzle

vinegar (white wine or rice wine)

1 tsp

sesame oil

(Contains: Sesame)

Nutrition

Calories635 kcal

Energy (kJ)2660 kJ

Fat33.2 g

of which saturates5.7 g

Carbohydrate36.2 g

of which sugars17.8 g

Dietary Fibre4.2 g

Protein39.1 g

Sodium691 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Finely chop garlic. Drain sweetcorn. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic and sweetcorn until fragrant, 1-2 minutes.

2

• Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

3

• When the rice has 10 minutes remaining, cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil . • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 3-6 minutes. • Transfer to a plate and cover to keep warm.

4

• Wipe out the frying pan, then return to medium heat. Cook Japanese curry paste, the brown sugar, water (for the sauce) and plant-based butter, stirring, until slightly reduced, 1-2 minutes.