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

HelloHero: 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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
•Calorie Smart
•Under 40g carbs
•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

Jasmine rice

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

1

Carrot

1

Broccoli Florets

1

Diced Chicken

1

Curry Powder

1

Coconut Milk

1

Chicken-Style Stock Powder

1

Peanut Nutter

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)2008 kJ
Calories479 kcal
Fat27.4 g
of which saturates16.4 g
Carbohydrate39.7 g
of which sugars10.8 g
Dietary Fibre9.2 g
Protein47.2 g
Sodium1019 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.

4

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