Chicken Katsu Curry

Name: Chicken Katsu Curry with Jasmine Rice and Carrot Cucumber Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 2 Piece of Organic Eggs; 15 ML of Tamari; 50 Grams of Plain flour; 2 Grams of Smoked paprika powder; 90 Grams of Panko bread crumbs; 4 Tbsp of Vegetable oil; 1 Piece of Shallots; 1 Piece of Carrot; 1 Tbsp of Vegetable oil; 10 Grams of Ginger garlic paste; 5 Grams of Curry powder; 2 Grams of Garam masala; 5 Grams of Brown sugar; 10 Grams of Plain flour; 200 ML of Water; 200 ML of Coconut milk; 10 ML of Soy sauce; 1 Piece of Chicken stock cube; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water; 1 Piece of Lime; 1 Piece of Cucumber; 10 Grams of Black sesame seeds

with Jasmine Rice and Carrot Cucumber Salad

Katsu is a Japanese Curry. It’s the perfect combination of crispy chicken and smooth curry sauce.

443 Reviews

Cals 1061 · Prot 60 · Carbs 143 · Fat 32

Tips for Kids

Air Fryer

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.

443 Reviews

Cals 1061 · Prot 60 · Carbs 143 · Fat 32

Tips for Kids

Air Fryer

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*

1 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)	4443 / 1061
Fats (g)	31.7
of which saturated (g)	16.1
Carbohydrates (g)	143
of which sugars (g)	12.6
Fibers (g)	11.1
Proteins (g)	59.8
Salt (g)	5.7

*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

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.

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.

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 12-14 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.

4 Simmer

Meanwhile, heat a large pan over a medium heat with a drizzle of oil.
Once hot, fry the shallots, grated carrot, garlic ginger paste 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.

5 Fry chicken

Meanwhile, heat a second pan over medium heat with a generous drizzle of oil.
Once hot, fry the breaded chicken for 3-5 min on each side or until golden brown and cooked through.
Drain on kitchen paper to remove any excess oil.

Tip! If using an air fryer, preheat to 180°C. Add the breaded chicken to the basket with a drizzle or spray of oil. Air fry for 12-15 min before turning. Cook for another 5-8 min until crispy and cooked through. Do not crowd the basket and cook in batches if necessary.

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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