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)
2025 / 484
Fats (g)
21.1
of which saturated (g)
11.8
Carbohydrates (g)
19
of which sugars (g)
3.7
Fibers (g)
7.6
Proteins (g)
52.4
Salt (g)
5.5
*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 Roast veg
Preheat the oven to 200°C/180°C fan. Peel the eggplants in a stripey pattern, then chop them. Roughly chop the mushrooms. Place the eggplants and mushrooms on a baking tray, drizzle generously with oil and season with a pinch of salt. Roast for 25 min until tender and starting to brown.
2 Prep paste
Meanwhile, peel and roughly chop the ginger. Peel and roughly chop the garlic. Trim and roughly chop the springonion. Place the garlic, ginger, springonion and currypaste(spicy!) in a food processor and blitz until smooth. This is your currypaste.
Tip!Use a spoon to peel the ginger.
3 Prep chicken
Chop the chicken into bite-size pieces. Slice the sugarsnappeas on the diagonal.
4 Fry chicken
Heat a large pan or pot over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the chicken and fry for 3 min until browned. Add the currypaste (made in step 2) and fry for 2 min further.
5 Simmer
Reduce the heat to medium-low. Add the measuredwater, stockcube, limeleaves, soysauce and sambal oelek (spicy!) to the pan and simmer gently for 10-12 min.
6 Finish
Once ready, add the coconut cream, sugarsnappeas and roasted eggplant and mushrooms. Simmer for 2 min further. Slice the lime into wedges. Finish the curry with a squeeze of lime juice. Serve and garnish with the remaining lime wedges.