Main ingredients
- Boneless skinless chicken thigh
- 180 g raw
- Jasmine rice
- 50 g dry
- Carrots
- 70 g trimmed
- Potatoes
- 70 g trimmed
- Onion
- 40 g trimmed
CHICKEN · MILD
Japanese Chicken Curry
Tender chicken, Japanese-style curry, carrots and potatoes over jasmine rice.
CALORIES610PROTEIN39 gCARBS75 gFATS17 g
THE PROTEIN180 g raw boneless, skinless chicken thigh, browned before simmering.
Add to my box $8.90 per meal in the 10-meal box. Every meal is the same price.ONE MEAL · STANDARDIZED RECIPE
Every ingredient.
Every amount.
Protein is weighed raw. Rice is weighed dry. Vegetables are trimmed before cooking. Liquids are shown in millilitres.
Sauce + cooking
- Japanese curry roux
- 18 g
- Fresh ginger
- 2 g
- Garlic
- 3 g
- Neutral oil
- 5 mL
- Water
- 100 mL
These are the precise inputs for the standardized recipe that produces one prepared meal. Natural cooking yield can vary.
HOW IT IS MADE
Built for reheating.
Chicken thigh is browned and simmered with onion, carrots and potatoes until it reaches 74°C. Curry roux is dissolved at low heat and cooked just until it coats the meal.
THE FINISH
What the kitchen aims for.
Recognisable chicken and vegetables in a curry sauce that coats rather than floods the rice.
EXACT RECIPE MACROS
610 Cal · 39 g protein
75 g carbohydrate · 17 g fat, calculated for the complete standardized recipe above.
ALLERGENS
Wheat · Soy
Contains wheat and soy. Review the finished package label before eating.
ONE MEAL
No size choice.
One standardized prepared meal. Choose only how many meals you want.
STORAGE
Follow the dated label.
Put meals away promptly. Keep meals labelled for the first 2–3 days refrigerated at 4°C or colder. Freeze meals labelled for later in the week on delivery day, then move each frozen meal to the refrigerator on its labelled thaw date. Follow every package’s use-by and reheating directions.
HEATING
Heat, check, eat.
Vent the lid as marked. Heat until steaming throughout, stir where practical, then check the centre before eating.