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Sayur Lemak-inspired Veg Curry with Irish Chicken

Sayur Lemak-inspired Veg Curry with Irish Chicken

with aubergine
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
673 kcal
Protein
: 
53.1g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Mustard
  • Almonds
  • Brazil nuts
  • Nuts
  • Pecan Nuts
  • Walnuts
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • May contain traces of allergens
Serving amount

1 unit(s)

Aubergine

1 unit(s)

Sweet Potato

1 pack(s)

Coconut Milk

1 unit(s)

Onion

1 unit(s)

Garlic

100 grams

Green Beans

1 sachet(s)

Massaman Curry Paste

20 grams

Peanuts

(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)

1 sachet(s)

Curry Powder

(Contains: Mustard)

1 sachet(s)

Vegetable Stock

300 grams

Diced Irish Chicken Breast

Not included in your delivery

2 unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2816 kJ
Energy (kcal)673 kcal
Fat30 g
of which saturates17.6 g
Carbohydrate52.4 g
of which sugars18.7 g
Dietary Fiber6.7 g
Protein53.1 g
Cholesterol0.3 mg
Salt5.5 g
Potassium1000.7 mg
Calcium97.6 mg
Iron2.2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Colander
•Pot with Lid

Cooking steps

Boil the Sweet Potato
1
  • Boil a large pot of salted water for the sweet potato.
  • Chop the potatoes into 2cm chunks (peeling optional). 
  • When boiling, add the potatoes to the water and cook until fork-tender, 15-20 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat.

TIP: To add an optional egg, boil a separate pot of water. Carefully transfer 2 eggs (per 2P) to the water and boil, 8-10 mins. Rinse the egg under cold water, then remove the shell. Cut into quarters.

Get Prepped
2
  • Peel and grate the garlic (or use a garlic press).
  • Trim the aubergine, then cut into roughly 2cm pieces.
  • Halve, peel and chop the onion into small pieces.
  • Trim the green beans, then cut into thirds.
Start Cooking
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Fry the chicken, onion and garlic until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Add the aubergine and green beans and fry, covered, 5-7 mins.
  • Add the massaman curry paste, curry powder, stock and coconut milk. Mix everything and simmer for another 5-7 mins. 
  • Add the boiled sweet potatoes and eggs, and simmer for another 1-2 mins. Add a splash of water if necessary. Season with salt and pepper.
Finish and Serve
4
  • Divide the curry between bowls.
  • Scatter the peanuts over the top.
Meal right image

Explore Similar Recipes

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