Chicken Katsu Curry
with Jasmine Rice and Carrots
Weirdly, the Japanese consider curry to be a Western dish. It was introduced to them in the 19th century by the British who had, of course, adapted it from India. No doubt that the Japanese have made it their own. Katsu curry is practically a national dish and we can see why. Sweet-spicy sauce over golden breadcrumbed meat hits the spot every time.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Jasmine Rice
2
Chicken Breasts
1
Mild Curry Powder
(Contains Mustard)
½
Chicken Stock Powder
½
Garlic Clove
10
Cornflour
1
Carrot
25
Panko Breadcrumbs
1
Mayonnaise
Not included in your delivery
½
Olive Oil for the Crumb
200
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Peel and grate the garlic (or use a garlic press). Pop the panko breadcrumbs in a bowl and add the olive oil (see ingredients for amount). Mix well to coat the crumbs and keep to one side. Line a baking tray with baking paper.
Place the chicken breasts onto a lined baking tray and season with salt and pepper. Smear a thin layer of mayonnaise on the top side of each chicken breast. Carefully sprinkle the panko breadcrumbs over the mayo and press gently to ensure they stay on. Bake on the top shelf of your oven until the crumbs are golden and the chicken is cooked, 18-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Meanwhile, heat a splash of oil in another large saucepan over medium heat. Add the carrot and cook, stirring frequently until so ened, 6-7 mins. Add the garlic and curry powder and cook for 1 minute more. Meanwhile, in a measuring jug, mix the cornflour with the water (see ingredients for amount) until smooth. Pour the mixture into the pan and bring to the boil, stirring continuously.
Lower the heat to medium and stir in the stock powder to dissolve. Simmer until the carrot is soft and the sauce is nice and thick, 7-8 mins, stirring frequently.
Once the chicken is ready, transfer to a chopping board and allow to rest for 2 mins, then thinly slice. Fluff the rice up with a fork and share between your plates. Taste the curry sauce and add salt and pepper to your liking. Place the chicken alongside the rice and pour the curry sauce over the rice, katsu style. Enjoy!
