Easy Double Japanese Chicken & Veggie Curry
with Rice & Everything Garnish
This rich, golden curry with succulent chicken and a rainbow of veggies comes together in four surprising simple steps. Soak up the creamy, sweet sauce with some fluffy rice for a dinner that's sure to satisfy!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
2 packet
chicken breast
1 bag
Broccoli & Carrot Mix
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
katsu paste
1 packet
coconut milk
1 packet
everything garnish
Not included in your delivery
olive oil
1 tsp
brown sugar
1.5 cup
water (for the rice)
Nutritional Values
Utensils
Instructions
• Boil the kettle. In a medium saucepan, add the boiling water. • Add jasmine rice and water, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
• Meanwhile, drain sweetcorn. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken, broccoli & carrot mix and corn, tossing, until browned and softened, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Reduce heat to medium, add sweet soy seasoning, and cook, until fragrant, 1 minute. • Stir in katsu paste, the brown sugar and coconut milk, cook until slightly reduced, 2 minutes.
• Divide rice between bowls. Top with Japanese chicken and veggie curry. • Sprinkle with everything garnish to serve. Enjoy!