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Chicken Katsu Curry Q3

Chicken Katsu Curry Q3

with Jasmine Rice
Recipe Development Team
Recipe Development TeamUpdated on January 01, 1970
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Calories
: 
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Protein
: 
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Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

225 grams

Jasmine Rice

3 unit(s)

British Chicken Breasts

1 sachet(s)

Chicken Stock Powder

1 pot(s)

Mild Curry Powder

(Contains: Mustard)

1 unit(s)

Garlic Clove

20 grams

Cornflour

2 unit(s)

Carrot

50 grams

Panko Breadcrumbs

2 sachet(s)

Mayonnaise

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

30000 milliliter(s)

Water for the Curry

45000 milliliter(s)

Water for the Rice

/ per serving
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pre-heat your oven to 200 degrees. Pour the water for the rice (see ingredients for amount) into a pan and put onto boil. Top and tail the carrots (no need to peel), halve lengthways and chop into thin half moons. Peel and grate the garlic (or use a press). Pop the panko breadcrumbs into a bowl and add the oil (see ingredients for amount). Mix well to coat the crumbs and keep to one side. Line a baking tray with baking paper. 

2

Place the chicken breasts onto a lined baking tray and season with salt and pepper. Smear a thin layer of mayonnaise onto the top side of each chicken breast. Carefully sprinkle the panko breadcrumbs on top of the mayo and press gently to make sure they have stuck. Bake on the top shelf of your oven until the  crumbs are golden and the centre is no longer pink, 18-20mins.

3

When the water has come to the boil, add a pinch of salt and pour in the jasmine rice and stir well. Cover with a lid and lower the heat to medium. Simmer for 10 mins then remove from the heat. Leave the rice to finish cooking in its own steam for another 10 mins.

4

Meanwhile, Heat a splash of oil in a saucepan over medium heat. Add the carrots and cook, stirring frequently until softened, 6-7 mins. Add the garlic and curry powder  and cook for a minute more. Meanwhile, in a measuring jug, mix the cornflour with the water for the curry (see ingredients for amount).  Pour the mixture into the pan and bring to the boil stirring continuously.

5

When the curry sauce comes to the boil, lower the heat to medium and stir in and dissolve the stock powder. Simmer until the carrots are soft and the sauce is nice and thick, 7-8 mins, stirring frequently.

6

When 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!

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