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Umami Honey Chicken in Creamy Curry

Umami Honey Chicken in Creamy Curry

Umami Honey Chicken in Creamy Curry

with mushrooms and jasmine rice

4.1

(13)

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A recipe conveniently customised just to your liking.

Tags:

Optional Spice

•Quick

•Eat Me First

•Protein Rich

Allergens:

Soya

The quantities provided above are averages only.

Total20 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)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 unit(s)

Chilli

2 sachet(s)

Honey

1 unit(s)

Onion

260 grams

Diced Irish Chicken Breast

80 grams

Frozen Edamame Beans

(Contains: Soya)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2949 kJ

Energy (kcal)705 kcal

Fat22.2 g

of which saturates15.3 g

Carbohydrate86.5 g

of which sugars14.8 g

Dietary Fiber4.9 g

Protein49.3 g

Salt1.3 g

Potassium148.8 mg

Calcium26.7 mg

Iron0.5 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.

Utensils

•Pan with Lid

•Pot with Lid

Cooking steps

Cook the Rice

1

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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.

Soften the Veg

3

Place a large pan over medium-high heat with a drizzle of oil.
When the pan is hot, add the chicken, onion and mushrooms. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle
Fry until browned, stirring occasionally, 5-6 mins.
Add the lemongrass paste and chilli (use less if you don't like spice).
Fry until fragrant, another 30 secs.

Fry the Chicken

4

Add the edamame and coconut milk to the pan.
Cover and cook for 4-5 mins.
Loosen the sauce with a splash of water if necessary.
Season to taste with salt and pepper.

Finishing Touches

5

While the chicken cook, trim and thinly slice the scallion.
Add the honey and miso to a bowl and mix to combine.

Dish Up

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 bowls.
Finish with a sprinkling of sliced scallion.

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