What are the main ingredients in Crumbed Chicken & Katsu Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Paper Towel

What is the nutritional information of Crumbed Chicken & Katsu Sauce?

Calories: 984, Carbs: 137 grams, Fat: grams, Protein: 41.7 grams, Sugar: 35 grams, Salt: 725 grams

How do I prepare Crumbed Chicken & Katsu Sauce?

READY THE RICE: Boil the kettle. Place the rinsed rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CRUMBED CHICKEN: Place another pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. BEAUTIFUL WORK, CHEF!: Plate up the rice, top with the sliced chicken, and cover in the curry sauce. Serve alongside the carrot matchstick salad. Sprinkle over the toasted cashews and the remaining chilli (to taste). CARROT SALAD: In a bowl, combine the vinegar, a sweetener (to taste), and a drizzle of olive oil. Add the shredded leaves, the carrot matchsticks, and seasoning. CHECK OUT THAT CURRY!: Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 140ml [200ml]|#7DA0D7of boiling water, and the katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the katsu sauce base and the coconut cream. Increase the heat to medium-high heat and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside. ONION & APPLE: Return the pan to medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally). THE CRUNCH FACTOR: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Crumbed Chicken & Katsu Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Paper Towel

Crumbed Chicken & Katsu Sauce

Once you’ve savoured this memorable dish, you’ll see why katsu curry is such a popular Japanese dish, Chef! A bed of basmati rice soaks up the aromatic flavours of katsu curry, made with a special UCOOK spice blend and sauce. This lipsmacking liquid covers crumbed chicken breast, sided with a fresh carrot salad and garnished with toasted cashews.

Crumbed Chicken & Katsu Sauce

with cashew nuts & carrot salad

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Carrot
Cashew Nuts
Coconut Cream
Crumbed Chicken Breast
Crumbed Chicken Breasts
Fresh Chilli
Fresh Chillies
Katsu Sauce Base
Katsu Spice Blend
Onion
Onions
Salad Leaves
White Basmati Rice
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Blender
Paper Towel

Serves 1

READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
THE CRUNCH FACTOR
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION & APPLE
Return the pan to medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
CRUMBED CHICKEN
Place another pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
CHECK OUT THAT CURRY!
Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 140ml [200ml]|#7DA0D7of boiling water, and the katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the katsu sauce base and the coconut cream. Increase the heat to medium-high heat and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
CARROT SALAD
In a bowl, combine the vinegar, a sweetener (to taste), and a drizzle of olive oil. Add the shredded leaves, the carrot matchsticks, and seasoning.
BEAUTIFUL WORK, CHEF!
Plate up the rice, top with the sliced chicken, and cover in the curry sauce. Serve alongside the carrot matchstick salad. Sprinkle over the toasted cashews and the remaining chilli (to taste).

White Basmati Rice - 75ml
Cashew Nuts - 10g
Onion - 1
Apple - 1
Crumbed Chicken Breast - 1
Fresh Chilli - 1
Katsu Spice Blend - 5ml
Katsu Sauce Base - 10ml
Coconut Cream - 100ml
White Wine Vinegar - 30ml
Salad Leaves - 20g
Carrot - 120g

Download the Recipe

Serves 2

READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
THE CRUNCH FACTOR
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION & APPLE
Return the pan to medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
CRUMBED CHICKEN
Place another pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
CHECK OUT THAT CURRY!
Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 140ml [200ml]|#7DA0D7of boiling water, and the katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the katsu sauce base and the coconut cream. Increase the heat to medium-high heat and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
CARROT SALAD
In a bowl, combine the vinegar, a sweetener (to taste), and a drizzle of olive oil. Add the shredded leaves, the carrot matchsticks, and seasoning.
BEAUTIFUL WORK, CHEF!
Plate up the rice, top with the sliced chicken, and cover in the curry sauce. Serve alongside the carrot matchstick salad. Sprinkle over the toasted cashews and the remaining chilli (to taste).

White Basmati Rice - 150ml
Cashew Nuts - 20g
Onion - 1
Apple - 1
Crumbed Chicken Breasts - 2
Fresh Chilli - 1
Katsu Spice Blend - 10ml
Katsu Sauce Base - 20ml
Coconut Cream - 200ml
White Wine Vinegar - 60ml
Salad Leaves - 40g
Carrot - 240g

Download the Recipe

Serves 3

READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
THE CRUNCH FACTOR
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION & APPLE
Return the pan to medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
CRUMBED CHICKEN
Place another pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
CHECK OUT THAT CURRY!
Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 260ml [320ml]|#7DA0D7 of boiling water, and the katsu spice blend. Cook until fragrant, 2-3 minutes (shifting occasionally). Stir through the katsu sauce base and the coconut cream. Increase the heat to medium-high heat and simmer until thickened, 4-5 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
CARROT SALAD
In a bowl, combine the vinegar, a sweetener (to taste), and a drizzle of olive oil. Add the shredded leaves, the carrot matchsticks, and seasoning.
BEAUTIFUL WORK, CHEF!
Plate up the rice, top with the sliced chicken, and cover in the curry sauce. Serve alongside the carrot matchstick salad. Sprinkle over the toasted cashews and the remaining chilli (to taste).

White Basmati Rice - 225ml
Cashew Nuts - 30g
Onions - 2
Apples - 2
Crumbed Chicken Breasts - 3
Fresh Chillies - 2
Katsu Spice Blend - 15ml
Katsu Sauce Base - 30ml
Coconut Cream - 300ml
White Wine Vinegar - 90ml
Salad Leaves - 60g
Carrot - 360g

Download the Recipe

Serves 4

READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
THE CRUNCH FACTOR
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION & APPLE
Return the pan to medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
CRUMBED CHICKEN
Place another pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
CHECK OUT THAT CURRY!
Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 260ml [320ml]|#7DA0D7 of boiling water, and the katsu spice blend. Cook until fragrant, 2-3 minutes (shifting occasionally). Stir through the katsu sauce base and the coconut cream. Increase the heat to medium-high heat and simmer until thickened, 4-5 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
CARROT SALAD
In a bowl, combine the vinegar, a sweetener (to taste), and a drizzle of olive oil. Add the shredded leaves, the carrot matchsticks, and seasoning.
BEAUTIFUL WORK, CHEF!
Plate up the rice, top with the sliced chicken, and cover in the curry sauce. Serve alongside the carrot matchstick salad. Sprinkle over the toasted cashews and the remaining chilli (to taste).