Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4411 / 1053
Fats (g)
31.3
of which saturated (g)
15.7
Carbohydrates (g)
143
of which sugars (g)
11.5
Fibers (g)
11.2
Proteins (g)
60.1
Salt (g)
4.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Whisk the eggs in a shallow bowl with the tamari. Combine the large flour into a second shallow bowl and mix with the smokedpaprika. Place the panko in a third shallow bowl. Peel and finely chop the shallots. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the remaining carrot.
Tip!If cooking for kids, set aside a portion of the carrot ribbons.
2 Bread chicken
Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until almost halved in thickness. One by one, coat the chickenbreasts in the seasonedflour. Then dip them in the beaten eggs and finally in the panko, making sure they are well coated. Refrigerate.
3 Boil rice
Rinse the rice. Add the rice, a pinch of salt and the measuredwater to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from the heat and keep covered until serving.
4 Simmer
Meanwhile, heat a large pan over a medium heat with a drizzle of oil. Once hot, add the shallots, gratedcarrot, garlicgingerpaste and fry for 3 min. Add the curry powder, garammasala, sugar and the small flour. Gradually add the measuredwater whilst stirring. Add the coconutmilk, soysauce and 0.5 chickenstockcube. Simmer for 5 min further.
Tip!Use a sieve to strain the sauce or use a hand blender to blitz it until smooth.
5 Fry chicken
Meanwhile, heat a second pan over a medium-high heat with a generous drizzle of oil. Once hot, add the breadedchicken and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Drain on kitchen paper to remove any excess oil.
Tip!To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.
6 Serve
Slice the lime into wedges. Peel the cucumber into ribbons and toss with the carrot ribbons. Sprinkle with the blacksesameseeds and a squeeze of lime juice to taste (reserve the rest for garnish). Slice the friedchicken and serve over the currysauce with the rice, carrot and cucumber ribbons alongside. Garnish with the remaining limewedges.
Tip!If cooking for kids, serve the plain rice, cucumber ribbons, carrot ribbons and sliced chicken separately. Serve the sauce and black sesame seeds as 'sprinkles' to the side.