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:
Optional Spice
•Protein Rich
•Quick
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 Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2759 kJ
Energy (kcal)659 kcal
Fat21.6 g
of which saturates15.6 g
Carbohydrate79.2 g
of which sugars13.8 g
Dietary Fiber0.3 g
Protein42.5 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
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).
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.
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.
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