HelloHero: Double Satay Chicken & Veggie Curry
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HelloHero: Double Satay Chicken & Veggie Curry

HelloHero: Double Satay Chicken & Veggie Curry

with Rapid Rice & Broccoli

A satay chicken curry, it has our hearts fluttering and our mouths watering as the hearty curry aromas sweep the kitchen. On a bed of fluffy rice, we’re head over heels for this meal!

Tags:
Bestseller
Allergens:
Gluten
•Soy

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 Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1

Broccoli Florets

2

Diced Chicken

1

Curry Powder

1

Coconut Milk

1

Chicken-Style Stock Powder

1

Jasmine rice

(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )

Not included in your delivery

olive oil

white wine vinegar

soy sauce

(Contains Gluten, Soy; )

brown sugar

water

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Nutrition Values

Energy (kJ)2613 kJ
Calories624 kcal
Fat28.3 g
of which saturates17 g
Carbohydrate40.2 g
of which sugars11.7 g
Dietary Fibre9 g
Protein80.3 g
Sodium1063 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.

Instructions

1

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

2

• Meanwhile, slice carrot into half-moons. Cut any larger broccoli florets in half. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 6-8 minutes. Transfer to a bowl.

3

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add curry powder, peanut butter, coconut milk, chicken-style stock powder, the soy sauce, brown sugar and the water. Simmer, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then return veggies to the pan with a drizzle of white wine vinegar, and stir to combine. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium, then add curry powder, peanut butter, coconut milk, chicken-style stock powder, the soy sauce, brown sugar and the water. Simmer, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then return veggies to the pan with a drizzle of white wine vinegar, and stir to combine. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

4

• Divide rapid rice between bowls. Top with satay chicken and veggie curry. Enjoy!