Chicken Katsu Curry

with Sticky Rice and Green Peas

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Instructions

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1 Cook rice

Rinse rice. Cook the rice using the rice, water ratio 1:2.5. Once the water boils, add salt and reduce the heat to medium-low. Cover. Simmer for 15 minutes until the water is absorbed. Toss in the green peas and mix well. Keep covered until serving.

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2 Cut and fry

Peel and chop carrots, onion and garlic. Heat a spoon of oil in a pan and add carrots, onions and garlic. Cook for about 10 minutes, stirring, until softened.

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3 Make curry sauce

Add 1/1.5/2 Tbsp of the all purpose flour. Add also the curry powder. Cook for 1 minute. Gradually stir in the water and the crumbled chicken stock cube. Add honey, soy sauce and bay leaf. Turn down the heat and simmer for about 10 minutes or until sauce has thickened a bit. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.

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4 Coat chicken

Season both sides of chicken breasts with salt and pepper. Place remaining flour, eggs and bread crumbs in separate bowls. Coat the chicken breasts with flour, then dip in the eggs, and finally coat well with bread crumbs.

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5 Fry chicken

Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and reduce the heat to medium-low. Fry for about 4 minutes per side. Slice and serve with the rice and the curry sauce.

Tips for fussy eaters

Serve the sauce separately.

Pro tip

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

A total party trick! This creamy and smooth curry sauce combined with crispy chicken will blow you away!

Cooking Time: 35 min

Cals 822 · Prot 62 · Carbs 122 · Fat 10

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Plain flour 50 Grams
Eggs 1 Piece
Panko bread crumbs 60 Grams
Olive oil 3 Tbsp

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Green peas 100 Grams

Sauce

Carrot 2 Pieces
Red onion 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Curry powder 2 Grams
Water 300 ML
Chicken stock cube 0.5 Pieces
Honey 20 Grams
Soy sauce 10 ML
Dried bay leaves 1 Piece
Garam masala 2 Grams

A total party trick! This creamy and smooth curry sauce combined with crispy chicken will blow you away!

Cooking Time: 35 min

Cals 822 · Prot 62 · Carbs 122 · Fat 10

Instructions

photo

1 Cook rice

Rinse rice. Cook the rice using the rice, water ratio 1:2.5. Once the water boils, add salt and reduce the heat to medium-low. Cover. Simmer for 15 minutes until the water is absorbed. Toss in the green peas and mix well. Keep covered until serving.

photo

2 Cut and fry

Peel and chop carrots, onion and garlic. Heat a spoon of oil in a pan and add carrots, onions and garlic. Cook for about 10 minutes, stirring, until softened.

photo

3 Make curry sauce

Add 1/1.5/2 Tbsp of the all purpose flour. Add also the curry powder. Cook for 1 minute. Gradually stir in the water and the crumbled chicken stock cube. Add honey, soy sauce and bay leaf. Turn down the heat and simmer for about 10 minutes or until sauce has thickened a bit. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.

photo

4 Coat chicken

Season both sides of chicken breasts with salt and pepper. Place remaining flour, eggs and bread crumbs in separate bowls. Coat the chicken breasts with flour, then dip in the eggs, and finally coat well with bread crumbs.

photo

5 Fry chicken

Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and reduce the heat to medium-low. Fry for about 4 minutes per side. Slice and serve with the rice and the curry sauce.

Tips for fussy eaters

Serve the sauce separately.

Pro tip

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

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Plain flour 50 Grams
Eggs 1 Piece
Panko bread crumbs 60 Grams
Olive oil 3 Tbsp

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Green peas 100 Grams

Sauce

Carrot 2 Pieces
Red onion 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Curry powder 2 Grams
Water 300 ML
Chicken stock cube 0.5 Pieces
Honey 20 Grams
Soy sauce 10 ML
Dried bay leaves 1 Piece
Garam masala 2 Grams
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