Chicken Katsu Curry
with Rice and Green Beans
- Mustard
- Wheat
- Cereals containing gluten
- Soya
Ingredients
8 grams
Plain Flour
150 grams
Jasmine Rice
2 unit(s)
British Chicken Breasts
1 pot(s)
Mild Curry Powder
(Contains: Mustard)
1 unit(s)
Echalion Shallot
150 grams
Green Beans
12.5 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Miso Paste
(Contains: Soya)
1 unit(s)
Garlic Clove
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Pop the panko breadcrumbs in a small bowl, drizzle with oil and season with salt and pepper. Stir together. Pop the oiled crumbs onto a plate. Line a baking tray with foil. Pop the chicken onto the pankos and turn to coat. Pop the chicken onto the tray and top with any remaining crumbs. Bake on the top shelf of your oven until golden and crispy, 20-25 mins. IMPORTANT: Wash your hands after handling raw meat, the chicken is cooked when it is no longer pink in the middle.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve, peel and chop the shallot into small pieces. Trim the green beans. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan over medium high heat. Once hot, add the shallot and cook, stirring occasionally, until softened, 3-4 mins. Add the garlic and curry powder, stir and cook for a further minute. Add the flour to the mixture and cook, stirring for 1-2 mins, then pour in the water and sugar (see ingredients for amount for both). Bring to a boil, stirring continuously. Turn the heat down to medium and summer until the sauce has thickened, 5-6 mins. Remove from the heat. Stir through the miso paste and soy sauce.
Meanwhile, heat a drizzle of oil in a medium frying pan over medium high heat. Once hot add the green beans, season with salt and pepper and stir fry for 3-4 mins. Add a splash of water, cover with a lid (or some foil) and steam fry until tender, 2-3 mins.
Reheat the sauce if you need to. Divide the chicken, rice and green beans between plates with the sauce poured over. Enjoy! FINAL COOK: TESTERS DIDN'T LOVE THIS ONE - FOUND SAUCE VERY STRONG AND CRUMB FELL OFF THE CHICKEN.
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