Double Katsu Chicken & Easy Prep Veggie Curry
with Basmati Rice
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!
The quantities provided above are averages only.
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
white rice
(May be present: Wheat, Gluten, Soy. )
2 packet
chicken breast
1 packet
Broccoli & Carrot Mix
1 packet
Trimmed Green Beans
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
katsu paste
1 packet
coconut milk
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Rinse and drain white rice. • Add the water to a medium saucepan and bring to the boil. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, 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 trimmed green beans, tossing, until browned and softened, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle. TIP: Cook chicken in batches if necessary!
• 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 to serve. Enjoy!