+ Chinese-Style Chicken Curry with Egg Fried Rice and Chips +

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 35 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              160g fine green beans
+            

+            
+              15g fresh root ginger
+            

+            
+              10ml toasted sesame oil †
+            

+            
+              15ml soy sauce †
+            

+            
+              100g white long grain rice
+            

+            
+              2 white potatoes
+            

+            
+              2 British chicken breast portions
+            

+            
+              1 carrot
+            

+            
+              1 British free-range egg †
+            

+            
+              2 tbsp curry powder
+            

+            
+              2 tbsp cornflour
+            

+            
+              1/2 tsp five-spice mix
+            

+            
+              1 garlic clove
+            

+            
+              1 brown onion
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            
+              1. Add the white long grain rice and 350ml [700ml] cold water to a
+              large pot with a lid and bring to the boil over a high heat
+            

+            
+              Once boiling, reduce the heat to very low and cook, covered, for
+              18-20 min or until all the water has absorbed and the rice is
+              cooked
+            

+            
+              Once done, transfer the rice to a plate and spread it out flat to
+              help it cool down, reserve the pot
+            

+            
+              2. Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your
+              chicken out of the fridge, open the packet and let it air
+            

+            Cut the potatoes (skins on) into chips

+            
+              Add the chips to a baking tray with half [all] the five-spice mix,
+              a drizzle of vegetable oil, 1/2 tsp [1 tsp] sugar and a generous
+              pinch of salt and pepper, then put the tray in the oven for 20-25
+              min or until golden and crisp – these are your salt & pepper
+              chips
+            

+            
+              3. Meanwhile, cut the chicken breast portions into bite-sized
+              pieces
+            

+            
+              Peel and chop the brown onion[s] into wedges then separate the
+              wedges into petals
+            

+            
+              Peel (scrape the skin off with a teaspoon) and finely chop (or
+              grate) the ginger
+            

+            Peel and finely chop (or grate) the garlic

+            
+              4. Heat a large, wide-based pan (preferably non-stick with a
+              matching lid), with a drizzle of vegetable oil over a medium-high
+              heat
+            

+            
+              Once hot, add the chopped chicken and onion petals and cook for
+              3-4 min or until the chicken has started to brown
+            

+            Boil a kettle

+            
+              5. Meanwhile, top, tail and grate the carrot[s] (no need to peel!)
+            

+            
+              Trim, then chop the green beans into bite-sized pieces
+            

+            
+              Once the chicken has browned, add 30g [60g] butter to the pan
+            

+            
+              Once the butter has melted, add the chopped green beans, grated
+              carrot, curry powder and chopped ginger and garlic to the pan and
+              cook for 3-4 min further until fragrant
+            

+            
+              6. Once fragrant, add 200ml [400ml] boiled water and half the soy
+              sauce (you'll use the rest later!) and cook for 3-4 min until
+              the chicken is cooked through (no pink meat!)
+            

+            
+              Meanwhile, dissolve the cornflour in 100ml [200ml] boiled water
+            

+            
+              Add the cornflour mixture to the panand cook for 2-3 min further
+              until the sauce has thickened and the veg is tender – this is your
+              Chinese-style chicken curry
+            

+            
+              7. Return the reserved potto a medium-high heat with a drizzle of
+              vegetable oil and once hot, add the cooled rice, toasted sesame
+              oil and remaining soy sauce and cook for 2-3 min until everything
+              is combined
+            

+            
+              Push the rice to one side of the pot and crack the egg[s] into the
+              other side
+            

+            
+              Stir the egg[s] with a wooden spoon and cook for 1-2 min until it
+              resembles scrambled egg, then mix it all through the rice – this
+              is your egg fried rice
+            

+            
+              Serve the Chinese-style chicken curry over the egg fried rice and
+              salt & pepper chips
+            

+            Enjoy!

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 497 kJ 2569 kJ 117 + kcal 607 kcal
Fat 2.2 g 11.4 g
of which saturates 0.4 g + 2.1 g
Carbohydrate 16.2 g 83.7 g
of which sugars 1.7 g + 9.0 g
Fibre 1.8 g 9.3 g
Protein 8.4 g 43.4 g
Salt + 0.29 g 1.51 g +

+ +