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SuperQuick Miso-Coconut Chicken Curry

SuperQuick Miso-Coconut Chicken Curry

with Sweet Potatoes and Crispy Shallots

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Tags:
Spicy
Allergens:
Soy
•Wheat
•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time15 minutes
Cooking Time3 minutes
DifficultyEasy

Ingredients

serving amount

320 g

Chicken Breast Tenders

¾ cup

Basmati Rice

(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

1 unit(s)

Sweet Potato

56 g

Onion, sliced

7 g

Cilantro

1 unit(s)

Coconut Milk

2 tbsp

Curry Paste

(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)

2 unit(s)

Miso Broth Concentrate

(Contains: Soy May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Sesame, Wheat, Sulphites, Gluten)

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories930 kcal
Fat42 g
Saturated Fat26 g
Carbohydrate94 g
Sugar9 g
Dietary Fiber7 g
Protein49 g
Cholesterol140 mg
Sodium680 mg
Trans Fat1 g
Potassium1250 mg
Calcium100 mg
Iron5 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.

Cooking Steps

Cook rice
1
  • 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.
Prep and par-cook sweet potatoes
2
  • 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. 
3
  • 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.**
4
  • 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.

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