Katsu Chicken
with Honey Glazes Carrots
- Mustard
- Cereals containing gluten
Ingredients
240 grams
Diced British Chicken Breast
1 pot(s)
Mild Curry Powder
(Contains: Mustard)
24 grams
Plain Flour
150 grams
Jasmine Rice
1 sachet(s)
Chicken Stock Paste
30 grams
Honey
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
2 unit(s)
Carrot
1 sachet(s)
Mayonnaise
Not included in your delivery
1 tbsp
Olive Oil
300 milliliter(s)
Water for the Rice
300 milliliter(s)
Water for the Sauce
Instructions
Preheat the oven to 210°c. In a bowl mix the chicken pieces and mayonnaise, stir to combine. In another bowl mix the panko breadcrumbs and 1/2 tsp of oil per person, use your hands to mix well. Place the chicken in the panko a few pieces at a time and gently coat. Put the breaded chicken in a single layer on a baking tray and drizzle over some more oil. IMPORTANT: Wash your hands after handling raw chicken.
Trim the carrot, then halve lengthways (no need to peel). Slice width ways into 1cm slices. Put the carrot onto a baking tray and drizzle over half the honey and a splash of oil, season with salt and pepper and mix with you hands. Put the carrots on the middle shelf of the oven and the breaded chicken on the top shelf. Cook until golden brown 20-25 minutes shaking the trays halfway through.
Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add ¼ 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).
Whilst the rice cooks put the flour and oil (see ingredients for amount) into a small saucepan on a medium heat. stirring continuously. After 2-3 minutes you should have a thick paste, add the curry powder and stir through. Add the chicken stock powder, honey and slowly add the water whilst whisking. Once all of the water has been added you should have a nice thick curry sauce.
Whilst the chicken and carrots finish cooking do any washing up you have.
Fluff the rice with a fork and season to taste. Share among your plates, top with the chicken and serve your carrots along side. Pour over the curry sauce and Enjoy!
