Creamy Sweet Miso Chicken Curry
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Creamy Sweet Miso Chicken Curry

with mushrooms and jasmine rice

A fragrant creamy coconut sauce coats the chicken and veg in this recipe—an amazing amalgamation of flavours.

Tags:
Quick
Discovery
Optional Spice
Protein Rich
Allergens:
Soya
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Jasmine Rice

150 grams

Mushrooms

1 pack(s)

Coconut Milk

1 unit(s)

Scallion

1 sachet(s)

Miso Paste

(Contains Soya, Wheat)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 unit(s)

Chilli

2 sachet(s)

Honey

1 unit(s)

Onion

260 grams

Diced Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2749 kJ
Energy (kcal)657 kcal
Fat20.7 g
of which saturates15.4 g
Carbohydrate79.2 g
of which sugars13.5 g
Dietary Fiber0.3 g
Protein40 g
Cholesterol0 mg
Salt1.76 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Pan with Lid
Pot with Lid

Instructions

Cook the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover and cook for 12 mins.
  • Once cooked, remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Meanwhile, roughly chop the mushrooms.
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Halve, peel and chop the onion into small pieces.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When the pan is hot, add the onion, chicken and mushrooms. Season with salt and pepper.
  • Fry until browned, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

4
  • Add the lemongrass paste and chilli (use less if you don't like spice).
  • Fry until fragrant, another 30 secs.
  • Add coconut milk and 25ml water (double for 4p) to the pan.
  • Cover and cook for 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Loosen the sauce with a splash of water if necessary. Season to taste with salt and pepper.
Finishing Touches
5
  • While the chicken cooks, trim and thinly slice the scallion.
  • Add the honey and miso to a bowl and mix to combine.
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the fragrant chicken curry. 
  • Drizzle the honey miso sauce over the chicken.
  • Finish with a sprinkling of sliced scallion.