Double Japanese Chicken Curry Bowl
with Sticky Rice Balls & Broccoli Trees
Tuck into this Japanese-inspired curry bowl, featuring tender chicken in a rich, warming sauce. Served with fun sticky rice balls - perfectly shaped thanks to their clumpy texture - and vibrant broccoli ‘trees’, it’s a playful, satisfying dish that’s as comforting as it is delicious. A flavour-packed midweek meal the whole family will love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
640 g
Chicken Breast Strips
1 packet
Jasmine rice
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1
Broccoli
1 packet
Katsu Paste
(May be present: Soy, Sesame, Fish, Eggs, Gluten, Milk, Cashew, Almond, Wheat)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
⅓ cup
water (for the curry)
1 tsp
brown sugar
2 tsp
vinegar (white wine or rice wine)
1 tsp
sugar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut broccoli into small florets, then cut stalk into thin sticks. • In a large bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken breast strips, turning to coat. Little cooks: Help season the chicken! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips in batches, turning occassionally, until browned and cooked through, 6-8 minutes. • Reduce heat to medium, and stir in katsu paste, coconut milk, the water (for the curry) and brown sugar, turning to coat and until bubbling, 1-2 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. Drain then return to the bowl, season and cover to keep warm.
• To pan with rice, stir in the vinegar, sugar, salt and mayonnaise, until coated. • Lay a piece of cling wrap on a clean surface and place a heaped spoonful of rice mixture in the centre. • Gather the cling wrap up around the rice and twist tightly at the top to create balls (3-4 per person). Little cooks: Let's get rolling! Help shape the rice balls.
• Divide Japanese Golden chicken curry, sticky rice balls and broccoli trees between bowls. • Spoon over any remaining curry from pan. Sprinkle over crispy shallots. Enjoy!
