Chicken Breast and Sweet Potato Satay Curry
with Peas, Jasmine Rice and Peanuts
This Chicken Breast and Sweet Potato Satay Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
2 sachet(s)
Indonesian Style Spice Mix
150 grams
Jasmine Rice
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
15 grams
Sambal Paste
25 grams
Ketjap Manis
(Contains Soya)
180 milliliter(s)
Coconut Milk
120 grams
Peas
240 grams
Diced British Chicken Breast
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
2 tbsp
Hot Water
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over half the Indonesian style spice mix, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Zest and cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.
In a large saucepan, combine the peanut butter, sambal paste, ketjap manis, hot water for the sauce (see pantry for amount) and the remaining Indonesian style spice mix.
Mix well until smooth. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash hands and utensils after handling raw meat.
Pop the saucepan on medium-high heat and gradually stir in the browned chicken, coconut milk, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.
Simmer, stirring constantly, until thickened, 2-4 mins. Remove from the heat, then stir in half the lime juice and season with salt. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Once the sweet potato is cooked, pop the satay pan back on medium heat and stir in the sweet potato.
Add the peas to the pan and simmer until piping hot, 1-2 mins, then remove from the heat.
Taste and season with more salt and lime juice if needed. Add a splash of water if it's a little too thick.
Fluff up the rice with a fork, stir through the lime zest then share out between your serving bowls.
Spoon the chicken satay curry over the zesty rice and finish with a sprinkling of peanuts.
Serve any remaining lime wedges on the side for squeezing over.
Enjoy!
