What are the main ingredients in Crispy Chicken Katsu Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Blender, Cling Wrap

What is the nutritional information of Crispy Chicken Katsu Curry?

Calories: 875, Carbs: 160 grams, Fat: grams, Protein: 50.1 grams, Sugar: 35.9 grams, Salt: 501 grams

How do I prepare Crispy Chicken Katsu Curry?

SIDES: Slice the rinsed pak choi in half lengthways. Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the halved pak choi and fry for 2-3 minutes until slightly softened, shifting occasionally. Remove from pan on completion and season. Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred. BLEND: Once the onion and apple have softened slightly, stir in ½ the sliced chilli (to taste), 200ml of boiling water, and the katsu spice blend. Cook for 1-2 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base. Increase the heat to a medium-high heat and simmer for 3-4 minutes until thickened. Pour in a blender and pulse until smooth. Season to taste. If the mixture is too thick, add warm water in 10ml increments. Cover to keep warm. CHICKEN: While the onion mixture is frying, pat the chicken dry with paper towel and place on a chopping board. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Whisk 1 egg in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the cornflour and the other containing the breadcrumbs. Coat one of the chicken breasts in the cornflour first, then in the egg, and lastly in the breadcrumbs. Repeat with the remaining chicken breasts. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the chicken breasts for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season. GO!: Place the rinsed rice in a pot with 400ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat and toss through ½ the chopped coriander. HEAVEN: Plate up the rice. Top with the chicken, and cover in the curry sauce. Side with the charred pineapple rings and the pak choi. Garnish with the remaining coriander and chilli (to taste). SAUCY: Boil the kettle. Place a pot over medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.

What should be prepared from my kitchen to make Crispy Chicken Katsu Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Blender, Cling Wrap

Crispy Chicken Katsu Curry

Name: Crispy Chicken Katsu Curry
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Paper Towel; Blender; Cling Wrap

Katsu curry is practically the Japanese national comfort dish and we can see why! Sweet and spicy finger-licking katsu curry sauce over crisp panko-crumbed chicken will definitely hit the spot every time. Served on a bed of perfectly cooked sushi rice and sided with pak choi and charred pineapple rings. Need we say more?

Crispy Chicken Katsu Curry

with sushi rice, pak choi & coriander

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Chicken
Cornflour
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chilli
Fresh Chillies
Fresh Coriander
Jasmine Rice
Katsu Sauce Base
Katsu Spice Blend
Onion
Onions
Pak Choi
Panko Breadcrumbs
Pineapple Rings
Tinned Pineapple Rings

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel
Blender
Cling Wrap

Serves 1

GO!
Place the rinsed rice in a pot with 200ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat and toss through ½ the chopped coriander.
SAUCY
Boil the kettle. Place a pot over medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
CHICKEN
While the onion mixture is frying, pat the chicken dry with paper towel and place on a chopping board. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the cornflour and the other containing the breadcrumbs. Coat the chicken in the cornflour first, then in the egg, and lastly in the breadcrumbs. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the chicken breast for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season.
BLEND
Once the onion and apple have softened slightly, stir in ½ the sliced chilli (to taste), 160ml of boiling water, and the katsu spice blend. Cook for 1-2 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base. Increase the heat to a medium-high heat and simmer for 3-4 minutes until thickened. Pour in a blender and pulse until smooth. Season to taste. If the mixture is too thick, add warm water in 10ml increments. Cover to keep warm.
SIDES
Slice the rinsed pak choi in half lengthways. Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the halved pak choi and fry for 2-3 minutes until slightly softened, shifting occasionally. Remove from pan on completion and season. Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
HEAVEN
Plate up the rice. Top with the chicken, and cover in the curry sauce. Side with the charred pineapple rings and the pak choi. Garnish with the remaining coriander and chilli (to taste).

Jasmine Rice - 1
Fresh Coriander - 1
Onion - 1
Apple - 1
Free-range Chicken Breast - 1
Cornflour - 30ml
Panko Breadcrumbs - 100ml
Fresh Chilli - 1
Katsu Spice Blend - 5ml
Katsu Sauce Base - 10ml
Pak Choi - 200g
Tinned Pineapple Rings - 1

Download the Recipe

Serves 2

GO!
Place the rinsed rice in a pot with 400ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat and toss through ½ the chopped coriander.
SAUCY
Boil the kettle. Place a pot over medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
CHICKEN
While the onion mixture is frying, pat the chicken dry with paper towel and place on a chopping board. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Whisk 1 egg in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the cornflour and the other containing the breadcrumbs. Coat one of the chicken breasts in the cornflour first, then in the egg, and lastly in the breadcrumbs. Repeat with the remaining chicken breasts. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the chicken breasts for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
BLEND
Once the onion and apple have softened slightly, stir in ½ the sliced chilli (to taste), 200ml of boiling water, and the katsu spice blend. Cook for 1-2 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base. Increase the heat to a medium-high heat and simmer for 3-4 minutes until thickened. Pour in a blender and pulse until smooth. Season to taste. If the mixture is too thick, add warm water in 10ml increments. Cover to keep warm.
SIDES
Slice the rinsed pak choi in half lengthways. Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the halved pak choi and fry for 2-3 minutes until slightly softened, shifting occasionally. Remove from pan on completion and season. Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
HEAVEN
Plate up the rice. Top with the chicken, and cover in the curry sauce. Side with the charred pineapple rings and the pak choi. Garnish with the remaining coriander and chilli (to taste).

Jasmine Rice - 1
Fresh Coriander - 1
Onion - 1
Apple - 1
Free-range Chicken Breasts - 2
Cornflour - 60ml
Panko Breadcrumbs - 200ml
Fresh Chillies - 2
Katsu Spice Blend - 10ml
Katsu Sauce Base - 20ml
Pak Choi - 400g
Tinned Pineapple Rings - 1

Download the Recipe

Serves 3

GO!
Place the rinsed rice in a pot with 600ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat and toss through ½ the chopped coriander.
SAUCY
Boil the kettle. Place a large pot over medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
CHICKEN
While the onion mixture is frying, pat the chicken dry with paper towel and place on a chopping board. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Whisk 2 eggs in a shallow dish with 2 tbsp of water. Prepare two more shallow dishes: one containing the cornflour and the other containing the breadcrumbs. Coat one of the chicken breasts in the cornflour first, then in the egg, and lastly in the breadcrumbs. Repeat with the remaining chicken breasts. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the chicken breasts for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
BLEND
Once the onion and apple have softened slightly, stir in ½ of the sliced chilli (to taste), 260ml of boiling water, and the katsu spice blend. Cook for 2-3 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base. Increase the heat to a medium-high heat and simmer for 4-5 minutes until thickened. Pour in a blender and pulse until smooth. Season to taste. If the mixture is too thick, add warm water in 10ml increments. Cover to keep warm.
SIDES
Slice the rinsed pak choi in half lengthways. Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the halved pak choi and fry for 2-3 minutes until slightly softened, shifting occasionally. Remove from pan on completion and season. Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
HEAVEN
Plate up the rice. Top with the chicken, and cover in the curry sauce. Side with the charred pineapple rings and the pak choi. Garnish with the remaining coriander and chilli (to taste).

Jasmine Rice - 1
Fresh Coriander - 1
Onions - 2
Apples - 2
Free-range Chicken Breasts - 3
Cornflour - 90ml
Panko Breadcrumbs - 300ml
Fresh Chillies - 3
Katsu Spice Blend - 16,25ml
Katsu Sauce Base - 42,5ml
Pak Choi - 600g
Pineapple Rings - 1

Download the Recipe

Serves 4

GO!
Place the rinsed rice in a pot with 800ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat and toss through ½ the chopped coriander.
SAUCY
Boil the kettle. Place a large pot over medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
CHICKEN
While the onion mixture is frying, pat the chicken dry with paper towel and place on a chopping board. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Whisk 2 eggs in a shallow dish with 2 tbsp of water. Prepare two more shallow dishes: one containing the cornflour and the other containing the breadcrumbs. Coat one of the chicken breasts in the cornflour first, then in the egg, and lastly in the breadcrumbs. Repeat with the remaining chicken breasts. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the chicken breasts for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
BLEND
Once the onion and apple have softened slightly, stir in ½ the sliced chilli (to taste), 320ml of boiling water, and the katsu spice blend. Cook for 2-3 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base. Increase the heat to a medium-high heat and simmer for 4-5 minutes until thickened. Pour in a blender and pulse until smooth. Season to taste. If the mixture is too thick, add warm water in 10ml increments. Cover to keep warm.
SIDES
Slice the rinsed pak choi in half lengthways. Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the halved pak choi and fry for 2-3 minutes until slightly softened, shifting occasionally. Remove from pan on completion and season. Return the pan to a medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry for 1-2 minutes per side until charred.
HEAVEN
Plate up the rice. Top with the chicken, and cover in the curry sauce. Side with the charred pineapple rings and the pak choi. Garnish with the remaining coriander and chilli (to taste).