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      1. Preheat your oven to 400 F. Cook your 'chicken' for 18 minutes flipping after 10.

      2. Bring 1 cup of water + your rice and a pinch of salt up to a boil. Once boiling turn down to a simmmer, cover, and let sit for ~12 minutes.

      3. Cut your veggies as shown below.


      4. Bring a large pan/pot + a splash of oil and your diced carrot, onion & potato up to medium high heat and cook for ~ 8-10 minute or until your potatoes have softened and your onions are browning around the edges. Once ready add in your curry broth + 1.25 cups of water and let cook another 5-6 minutes until the curry has begun to thicken to your desired consistency. For thicker curry cook a little longer and to thin out add water.


      5. Transfer to a bowl. Add your rice and curry topped with your diced 'chkn' and diced parsley.

      6. ENJOY!