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Crumbed Chicken & Sri Lankan Coconut Sauce

Crumbed Chicken & Sri Lankan Coconut Sauce

with Garlic Veggies & Sesame Rice

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We've turbo-charged schnitzel night with some unexpected, yet delightful additions! You'll find a featuring of a too good to be true creamy coconut sauce infused with Sri Lankan-style spices, some fluffy rice and a helping of garlic veggies. With immaculate combos like these, it's nothing but happy days ahead!

Allergens:MilkSesameGlutenEggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

sesame seeds

(ContainsSesame)

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

2 clove

garlic

1

carrot

1 packet

chicken breast

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 tin

coconut cream

½ sachet

chicken-style stock powder

1 head

Asian greens

1 sachet

Sri Lankan spice blend

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

1 tbs

plain flour

(ContainsGluten)

½ tsp

salt

1

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4328 kJ
Fat48.6 g
of which saturates32.7 g
Carbohydrate98.3 g
of which sugars8.9 g
Protein49.8 g
Sodium2133 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Toast the sesame seeds until browned, 1 minute. Add the basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely chop the garlic. Roughly chop the Asian greens. Thinly slice the carrot into half-moons. Place each chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Coat the chicken in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot until tender, 3-4 minutes. Add the Asian greens, baby spinach leaves and garlic and cook until just wilted and fragrant, 1-2 minutes. Season. Transfer to a bowl and cover to keep warm.

4

Wipe out the frying pan, then return to a medium-high heat with enough olive oil to cover the base. Cook the crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.

5

Wipe out the frying pan, then return to a medium heat. Cook the coconut cream, Sri Lankan spice blend and chicken-style stock powder (see ingredients), stirring, until slightly thickened, 1-2 minutes.

6

Slice the chicken. Divide the sesame rice, crumbed chicken and garlic veggies between plates. Pour over the Sri Lankan coconut sauce to serve.