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SuperQuick Miso-Coconut Chicken Breasts Curry

SuperQuick Miso-Coconut Chicken Breasts Curry

with Sweet Potatoes and Crispy Shallots
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
930 kcal
Protein
: 
49g protein
Difficulty
: 
Easy
Allergens:
  • Soy
  • Wheat
  • Milk
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Chicken Breasts

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)

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. 
Cook chicken and make curry
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.**
Finish and serve
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.
Modularity step (under step 3)
5

If you've opted to get chicken breasts, cook in the same way the recipe instructs you to cook chicken tenders.**

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