Golden Chicken Curry & Jasmine Rice
with Zingy Cucumber & Radish- Sesame
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
A curry is the perfect meal to warm you up when the weather starts to cool down. This one is filled to the brim with hearty veggies, juicy chicken and a coconut katsu sauce. We reckon this beaming bowl will add the spice you never knew you needed to your night! *This recipe is under 650kcal per serving.*
Ingredients
1
potato
1
carrot
1 packet
chicken breast
1 sachet
curry powder
1 packet
Katsu Paste
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 packet
jasmine rice
1
cucumber
1
radish
Not included in your delivery
olive oil
1 cup
water
1 tsp
sesame oil
(Contains: Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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 small bowl combine chicken, curry powder and a drizzle of olive oil.
• 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. • 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!
