Chinese-Style Chicken Curry
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast, Diced
¾ cup
Basmati Rice
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
4 unit(s)
Mini Cucumber
113 g
Sugar Snap Peas
1 unit(s)
Garlic, cloves
28 g
Cashews, chopped
(Contains Tree nuts, Cashews May contain Soy, Mustard, Egg, Wheat, Tree nuts, Peanuts, Milk, Sesame, Sulphites)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Chicken Stock Powder
(Contains Soy May contain Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 tbsp
Sesame Oil
(Contains Sesame May contain Crustaceans, Egg, Fish, Gluten, Soy, Tree nuts, Wheat, Sesame, Milk, Mustard, Sulphites)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ tbsp
Seasoned Rice Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
½ tsp
Sugar*
½ tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.