Chicken Katsu Curry

with Jasmine Rice and Carrot Cucumber Salad
Katsu is a Japanese Curry. It’s the perfect combination of crispy chicken and smooth curry sauce.
308 Reviews
Cals 1053 · Prot 60 · Carbs 143 · Fat 31
Tips for Kids
40 min
Chicken Katsu Curry with Jasmine Rice and Carrot Cucumber Salad
Katsu is a Japanese Curry. It’s the perfect combination of crispy chicken and smooth curry sauce.
308 Reviews
Cals 1053 · Prot 60 · Carbs 143 · Fat 31
Tips for Kids
Ingredients
Chicken katsu
Chicken breast
300 Grams
Organic Eggs 5*
2 Piece
Tamari 9*
15 ML
Plain flour 10*11*
50 Grams
Smoked paprika powder
2 Grams
Panko bread crumbs 10*11*12*
90 Grams
Vegetable oil
4 Tbsp
Katsu sauce
Shallots
1 Piece
Carrot
1 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Brown sugar
5 Grams
Plain flour 10*11*
10 Grams
Water
200 ML
Coconut milk
200 ML
Soy sauce 9*10*11*
10 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
To serve
Lime
1 Piece
Cucumber
1 Piece
Black sesame seeds 3*
10 Grams

Allergens

*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *12 Lupin, *4 Milk, *15 Celery, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4411 / 1053
Fats (g) 31.3
of which saturated (g) 15.7
Carbohydrates (g) 143
of which sugars (g) 11.5
Fibers (g) 11.2
Proteins (g) 60.1
Salt (g) 4.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Whisk the eggs in a shallow bowl with the tamari. Combine the large flour into a second shallow bowl and mix with the smoked paprika. Place the panko in a third shallow bowl. Peel and finely chop the shallots. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the remaining carrot.
Tip! If cooking for kids, set aside a portion of the carrot ribbons.
Bread chicken

2 Bread chicken

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until almost halved in thickness. One by one, coat the chicken breasts in the seasoned flour. Then dip them in the beaten eggs and finally in the panko, making sure they are well coated. Refrigerate.
Boil rice

3 Boil rice

Rinse the rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from the heat and keep covered until serving.
Simmer

4 Simmer

Meanwhile, heat a large pan over a medium heat with a drizzle of oil. Once hot, add the shallots, grated carrot, garlic ginger paste and fry for 3 min. Add the curry powder, garam masala, sugar and the small flour. Gradually add the measured water whilst stirring. Add the coconut milk, soy sauce and 0.5 chicken stock cube. Simmer for 5 min further.
Tip! Use a sieve to strain the sauce or use a hand blender to blitz it until smooth.
Fry chicken

5 Fry chicken

Meanwhile, heat a second pan over a medium-high heat with a generous drizzle of oil. Once hot, add the breaded chicken and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Drain on kitchen paper to remove any excess oil.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.
Serve

6 Serve

Slice the lime into wedges. Peel the cucumber into ribbons and toss with the carrot ribbons. Sprinkle with the black sesame seeds and a squeeze of lime juice to taste (reserve the rest for garnish). Slice the fried chicken and serve over the curry sauce with the rice, carrot and cucumber ribbons alongside. Garnish with the remaining lime wedges.
Tip! If cooking for kids, serve the plain rice, cucumber ribbons, carrot ribbons and sliced chicken separately. Serve the sauce and black sesame seeds as 'sprinkles' to the side.
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