with Smashed Cucumber Salad
Comforting and hearty chicken curry is accompanied by a fresh and savoury smashed cucumber salad for a dinner experience with delicious contrasting flavours. Ingredients: Chicken breast • Cucumber • Basmati rice • Sugar snap peas • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • 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) • Cashews (cashews, soybean and/or canola oil) (cashew) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chicken stock powder (sugars (corn syrup solids, dextrose, sugar), salt, chicken fat, corn starch, hydrolyzed vegetable proteins (corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Sesame oil • Cornstarch • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Garlic.
Allergens
Utensils
Tags
Chicken Breast, Diced
310 g
Basmati Rice
0.75 cup
Cornstarch
1 tbsp
Mini Cucumber
4 unit(s)
Sugar Snap Peas
113 g
Garlic, cloves
1 unit(s)
Cashews, chopped
28 g
Vegetarian Oyster Sauce
0.25 cup
Chicken Stock Powder
2 tbsp
Curry Paste
2 tbsp
Sesame Oil
1 tbsp
Soy Sauce
1 tbsp
Seasoned Rice Vinegar
0.5 tbsp
Sugar
0.5 tsp
Oil
0.5 tbsp
Salt
0.188 tsp
Pepper
0.125 tsp
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Trim ends of cucumbers.
- Using a rolling pin or the flat side of a meat mallet, gently smash cucumbers until flattened and beginning to burst.
- Cut cucumbers into 1-inch pieces.
- Transfer cucumbers to a large bowl. Sprinkle with 1/8 tsp (1/4 tsp) salt, then mix to combine.
- Set aside to allow for salt to draw out excess moisture in cucumbers.
- Meanwhile, trim, then halve sugar snap peas.
- Peel, then mince or grate garlic.
- Combine cornstarch, oyster sauce, stock powder, curry paste, half the soy sauce and 3/4 cup (1 1/2 cups) cold water in a medium bowl. Season with pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove from heat.
- Transfer cashews to a plate.
- Pat chicken dry with paper towels.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken and half the garlic. Cook, stirring often, until chicken is golden, 3-4 min.
- Add curry mixture (from step 3) to the pan. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cook, stirring often, until mixture thickens and chicken is cooked through, 6-8 min.**
- Add sugar snap peas. Cook, stirring often, until tender-crisp, 1-3 min.
- Using a strainer, drain and rinse cucumbers under cold water. Shake as much water off as possible.
- Add half the vinegar (use all for 4 ppl), half the sesame oil, remaining garlic, remaining soy sauce and 1/2 tsp (1 tsp) sugar to the large bowl (from step 2). Season with pepper, then whisk to combine.
- Add cucumbers to the bowl, then toss to coat.
-
Fluff rice with a fork, then stir in remaining sesame oil. Divide between bowls.
Spoon chicken curry over rice. Sprinkle cashews over top.
Serve smashed cucumber salad alongside.
800
kcal
Calories
24
g
Fat
4.5
g
Saturated Fat
96
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
47
g
Protein
115
mg
Cholesterol
3410
mg
Sodium
0
g
Trans Fat
1050
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
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with Seasoned Rice and Broccoli-Edamame Slaw
