Chicken Katsu Curry

Name: Chicken Katsu Curry with Sticky Rice and Green Peas
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Tsp of Salt; 1 Tsp of Black pepper; 50 Grams of Plain flour; 1 Pieces of Organic Eggs; 60 Grams of Panko bread crumbs; 3 Tbsp of Olive oil; 150 Grams of Jasmine rice; 1 Tsp of Salt; 100 Grams of Green peas; 2 Pieces of Carrot; 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 1 Tbsp of Olive oil; 2 Grams of Curry powder; 300 ML of Water; 1 Pieces of Chicken stock cube; 20 Grams of Honey; 10 ML of Soy sauce; 1 Pieces of Dried bay leaves; 2 Grams of Garam masala

with Sticky Rice and Green Peas

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

Cals 818 · Prot 62 · Carbs 129 · Fat 9

Family Friendly

35 min

Chicken Katsu Curry with Sticky Rice and Green Peas

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

Cals 818 · Prot 62 · Carbs 129 · Fat 9

Family Friendly

Ingredients

Chicken

Chicken breast

400 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Plain flour 10*11*

50 Grams

Organic Eggs 5*

1 Piece

Panko bread crumbs 10*11*12*

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 4*5*9*15*

0.5 Pieces

Honey

20 Grams

Soy sauce 9*10*11*

10 ML

Dried bay leaves

1 Piece

Garam masala

2 Grams

Allergens

*10 Wheat, *11 Gluten, *5 Eggs, *12 Lupin, *4 Milk, *9 Soya, *15 Celery

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)	3425 / 818
Fats (g)	8.8
of which saturated (g)	3.5
Carbohydrates (g)	129
of which sugars (g)	11.8
Fibers (g)	9.1
Proteins (g)	62.4
Salt (g)	3.3

*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 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.

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.

3 Make curry sauce

Add 1 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.

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.

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.

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