Name: Double Golden Chicken Curry & Jasmine Rice with Cucumber & Radish Salad
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Jasmine rice; 640 g Chicken Breast; 1 sachet Curry Powder; 1 Cucumber; 1 packet Katsu Paste; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Potato; 1 Radish; 1 packet Coconut Milk

HelloFresh

Recipes

Japanese Recipes

Double Golden Chicken Curry & Jasmine Rice

with Cucumber & Radish Salad

Get up to $175 off

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

640 g

Chicken Breast

1 sachet

Curry Powder

Cucumber

1 packet

Katsu Paste

(May be present: Sesame, Soy, Fish, Wheat, Gluten, Eggs, Milk, Almond. )

1 sachet

Chicken-Style Stock Powder

Carrot

Potato

Radish

1 packet

Coconut Milk

Nutrition Values

Calories607 kcal

Energy (kJ)2540 kJ

Fat24.1 g

of which saturates16.5 g

Carbohydrate45.3 g

of which sugars8.5 g

Dietary Fibre6.9 g

Protein80.7 g

Sodium1300 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.

Cooking Steps

If you've doubled your chicken breast, flavour in a large bowl.

---------------------------------------------CCM TEXT----------------------------------------- • Boil the kettle. Cut potato and carrot into bite-size chunks. • Spread potato and carrot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4-5 minutes. • Cut chicken breast into 2cm chunks. In a large bowl, combine chicken, curry powder and a drizzle of olive oil.

Cook in batches for best results.

--------------------------------------CCM TEXT----------------------------------- • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, potato and carrot, tossing occasionally, until browned, 4-5 minutes (cook in batches if your pan is getting crowded). • Add katsu paste, coconut milk, chicken-style stock powder and the water, and bring to a boil. • Reduce heat to medium and simmer, stirring occasionally, until veggies are tender, 9-10 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.

• Thinly slice cucumber and radish. In a medium bowl combine cucumber, radish, the sesame oil and a drizzle of vinegar. Season to taste. • Divide rapid rice between bowls and top with golden chicken curry. • Serve with cucumber and radish salad. Enjoy!