Build your own chicken rice bowl
with fried vegetables, corn and sweet curry dressing
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
White long grain rice
100 g
Diced chicken satay
½ piece
Garlic
½ piece
Courgette
70 g
Corn
½ piece
Red onion
50 g
Organic full-fat yogurt
(Contains Melk (inclusief lactose))
¼ sachet(s)
Curry powder
(Contains Selderij, Mosterd)
5 g
Fresh flat leaf parsley
(May be present Selderij)
15 g
Crispy fried onions
(Contains Tarwe May be present Sesamzaad, Gluten, Pinda's, Noten)
½ piece
Lime
20 g
Mango chutney
(Contains Mosterd)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the rice for 8 - 11 minutes or until done.
- Slice the courgette into crescents.
- Dice the onion.
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the courgette with the onion and garlic for 6 - 8 minutes. Season with salt and pepper.
- Melt a knob of butter in a second frying pan over medium-high heat and fry the chicken for 4 - 6 minutes, or until done. Season with salt and pepper.
- Drain the corn.
- In a bowl, mix the curry powder with the yoghurt and the mango chutney.
- Chop the parsley.
- Quarter the lime.
- Serve the rice in deep plates or bowls and let everyone assemble their bowl with the fried vegetables, corn, chicken, curry dressing, parsley and crispy fried onions.
- Serve with the lime wedges.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.