SuperQuick Miso-Coconut Chicken Curry
with Sweet Potatoes and Crispy Shallots
Ingredients: Chicken breast tenders • Coconut milk (coconut extract, water) • Sweet potato • Basmati rice • Yellow onion • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
320 g
Chicken Breast Tenders
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
1 unit(s)
Sweet Potato
56 g
Onion, sliced
7 g
Cilantro
1 unit(s)
Coconut Milk
2 tbsp
Curry Paste
(Contains: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, May contain traces of allergens)
2 unit(s)
Miso Broth Concentrate
(Contains: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish, May contain traces of allergens, Soy)
28 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, to a medium pot, add 1 tbsp (2 tbsp) butter, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high.
- While pan heats, peel, then cut sweet potato into 1/4-inch pieces.
- When hot, add sweet potatoes, 3/4 cup (1 cup) water and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Cook for 4-5 min, stirring often, until sweet potatoes begin to soften and water has evaporated.
- While sweet potatoes cook, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper.
- Push sweet potatoes onto one half of the pan. On remaining side, add 1/2 tbsp (1 tbsp) oil, then chicken and onions. Cook for 2-3 min, stirring often, until golden.
- Add curry paste, coconut milk and miso broth concentrate. Season with salt and pepper. Reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**
- Fluff rice with a fork. Stir in half the crispy shallots.
- Divide rice between bowls.
- Top with curry and remaining crispy shallots.
- Using scissors, snip cilantro over top.
