Express
Quick Coconut & Butter Chicken
with rice, cashews, and peas
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Cashews)
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Nick DiGiovanni
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked White Rice
- 5⅗ fl. oz. Coconut Milk
- 1 Onion
- 3 oz. Frozen Peas
- 3 Tbsp. Tomato Puree
- 1 oz. Cashews
- ¼ oz. Cilantro
- 1 tsp. Sugar
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- 1 tsp. Curry Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories730
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Carbohydrates59g
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Net Carbs52g
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Fat36g
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Protein40g
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Sodium1480mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- Butter
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Halve and peel onion. Cut halves into 1/2" dice.
Pat chicken dry. -
2 Start the Curry Mixture
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add onions, sugar, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until softened, 1-2 minutes. -
3 Finish the Curry Mixture
Add chicken, curry powder, and Asian garlic, ginger, and chile seasoning (use less if spice-averse) to hot pan. Stir occasionally until browned all over, 3-4 minutes.
Add tomato puree. Stir often until fragrant and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.Stir in coconut milk and peas until combined. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Bring to a simmer.Once simmering, remove from burner. Add 1 Tbsp. salted butter and 1/4 tsp. salt and stir until melted and combined. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes. Fluff rice with a fork.While rice microwaves, tear cilantro.Plate dish as pictured on front of card, topping rice with curry mixture and garnishing with cilantro and cashews. Bon appétit!
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