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Vietnamese Chicken

Vietnamese Chicken

and Mushroom Ca-Ri Ga with Brown Rice

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Our chefs at HelloFresh spend a lot of time critiquing one another's recipe creations, to ensure they produce the best recipes possible (this can get quite heated at times!). Not so long ago we had the Olympic heroes, the Brownlee brothers, visiting the HelloFresh Farm. They helped our chefs appraise this recipe and it went down a treat!

Tags:Spicy
Allergens:Mustard
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Chicken Stock Pot

1 unit(s)

Lemongrass

150 grams

Brown Basmati Rice

1 unit(s)

Leek

1 punnet(s)

Closed Cup Mushrooms

2 unit(s)

Chicken Breast

1 unit(s)

Garlic Clove

2 unit(s)

Curry Powder

(ContainsMustard)

1.5 tsp

Coconut Milk

50 milliliter(s)

Coriander

1 bunch(es)

Lime

Not included in your delivery

200 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3389 kJ
Energy (kcal)810 kcal
Fat34.0 g
of which saturates20.0 g
Carbohydrate71 g
of which sugars12.0 g
Protein53 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Grater
Frying Pan
Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Put a large saucepan of water on to boil on medium-high heat with half the chicken stock pot. Bash the lemongrass with a rolling pin or frying pan and cut it in half widthways. Add half of it to the stock. Once the stock is boiling, add the rice. Cook at a rapid boil for 30 mins, or until soft. TIP: Add more water if it all evaporates.

2

Meanwhile, remove the top and bottom from the leek, cut in half lengthways and thinly slice into half moons. Cut each mushroom into four or five slices. Peel and grate the ginger and garlic. Cut the remaining lemongrass in half lengthways and then thinly slice. Chop the chicken into 2cm chunks.

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the chicken. Cook until browned, 4-5 mins. Add the leek and mushrooms to the pan. Cook until the leek are soft and the mushrooms brown, 5-6 mins.

4

Add the ginger, garlic and lemongrass to the pan along with the curry powder. Stir together and cook for 1 minute. Add the coconut milk, curry leaves, the remaining stock pot and the water (amount specified in the ingredient list). Bring to a simmer and leave to bubble away for 5-7 mins to let the flavours develop. This is your curry! TIP: The chicken is cooked when it is no longer pink in the middle.

5

While the curry cooks, roughly chop the coriander (both leaves and stalks). Once it is ready, squeeze in half the lime juice, taste and then add more lime juice, salt and pepper if necessary. Stir in half the coriander.

6

When the rice is cooked, drain through a sieve and discard the lemongrass. Spoon into deep bowls and ladle the curry on top. Sprinkle over the remaining coriander and enjoy!