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, served with a fresh leafy salad and garnished with toasted cashews.
Katsu Sauce & Crumbed Chicken
Katsu Sauce & Crumbed Chicken
with cashew nuts & a fresh salad
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apple
- Apples
- Cashew Nuts
- Coconut Cream
- Crumbed Chicken Breast/s
- Crumbed Chicken Breasts
- Fresh Chilli
- Fresh Chillies
- Katsu Sauce Base
- Katsu Spice Blend
- Onion
- Onions
- Piquanté Peppers
- Salad Leaves
- White Basmati Rice
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Blender
- Paper Towel
READY THE RICE
Boil the kettle. Place the rice in a pot with 150ml [300ml]|#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 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 a pan to medium-low heat with a drizzle of oil. Fry the Onion and the 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. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
CHECK OUT THAT CURRY!
Once the Onion & Apple have softened slightly, stir in ½ the chilli (to taste), 140ml [200ml]|#7DA0D7 of 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.
FRESH SALAD
In a bowl, combine the vinegar, a sweetener (to taste), and a drizzle of olive oil. Add the salad leaves, the piquanté peppers, and seasoning.
BEAUTIFUL WORK, CHEF!
Plate up the rice, top with the sliced Chicken, and cover in the curry sauce. Serve alongside the salad. Sprinkle over the cashews and the remaining chilli (to taste).
READY THE RICE
Boil the kettle. Place the rice in a pot with 150ml [300ml]|#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 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 a pan to medium-low heat with a drizzle of oil. Fry the Onion and the 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. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
CHECK OUT THAT CURRY!
Once the Onion & Apple have softened slightly, stir in ½ the chilli (to taste), 140ml [200ml]|#7DA0D7 of 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.
FRESH SALAD
In a bowl, combine the vinegar, a sweetener (to taste), and a drizzle of olive oil. Add the salad leaves, the piquanté peppers, and seasoning.
BEAUTIFUL WORK, CHEF!
Plate up the rice, top with the sliced Chicken, and cover in the curry sauce. Serve alongside the salad. Sprinkle over the cashews and the remaining chilli (to taste).
READY THE RICE
Boil the kettle. Place the rice in a pot with 450ml [600ml]|#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 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 a pan to medium-low heat with a drizzle of oil. Fry the Onion and the 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. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
CHECK OUT THAT CURRY!
Once the Onion & Apple have softened slightly, stir in ½ the 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.
FRESH SALAD
In a bowl, combine the vinegar, a sweetener (to taste), and a drizzle of olive oil. Add the salad leaves, the piquanté peppers, and seasoning.
BEAUTIFUL WORK, CHEF!
Plate up the rice, top with the sliced Chicken, and cover in the curry sauce. Serve alongside the salad. Sprinkle over the cashews and the remaining chilli (to taste).
READY THE RICE
Boil the kettle. Place the rice in a pot with 450ml [600ml]|#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 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 a pan to medium-low heat with a drizzle of oil. Fry the Onion and the 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. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
CHECK OUT THAT CURRY!
Once the Onion & Apple have softened slightly, stir in ½ the 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.
FRESH SALAD
In a bowl, combine the vinegar, a sweetener (to taste), and a drizzle of olive oil. Add the salad leaves, the piquanté peppers, and seasoning.
BEAUTIFUL WORK, CHEF!
Plate up the rice, top with the sliced Chicken, and cover in the curry sauce. Serve alongside the salad. Sprinkle over the cashews and the remaining chilli (to taste).
Frequently Asked Questions
What is the preparation time for Katsu Sauce & Crumbed Chicken?
The preparation time for Katsu Sauce & Crumbed Chicken with cashew nuts & a fresh salad is between 30 and 50 minutes.
What is the total time required to make Katsu Sauce & Crumbed Chicken with cashew nuts & a fresh salad?
The total time required to make Katsu Sauce & Crumbed Chicken with cashew nuts & a fresh salad is between 40 and 60 minutes.
How many servings does Katsu Sauce & Crumbed Chicken provide?
4 servings
What are the main ingredients in Katsu Sauce & Crumbed Chicken?
Apple, Apples, Cashew Nuts, Coconut Cream, Crumbed Chicken Breast/s, Crumbed Chicken Breasts, Fresh Chilli, Fresh Chillies, Katsu Sauce Base, Katsu Spice Blend, Onion, Onions, Piquanté Peppers, Salad Leaves, White Basmati Rice, White Wine Vinegar
What is the nutritional information of Katsu Sauce & Crumbed Chicken?
Calories: 947, Carbs: 129.2 grams, Fat: grams, Protein: 40.7 grams, Sugar: 33 grams, Salt: 742 grams
How do I prepare Katsu Sauce & Crumbed Chicken?
BEAUTIFUL WORK, CHEF!: Plate up the rice, top with the sliced chicken, and cover in the curry sauce. Serve alongside the salad. Sprinkle over the cashews and the remaining chilli (to taste). FRESH SALAD: In a bowl, combine the vinegar, a sweetener (to taste), and a drizzle of olive oil. Add the salad leaves, the piquanté peppers, and seasoning. CHECK OUT THAT CURRY!: Once the onion & apple have softened slightly, stir in ½ the chilli (to taste), 140ml [200ml]|#7DA0D7 of 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. 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. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes. ONION & APPLE: Return a pan to medium-low heat with a drizzle of oil. Fry the onion and the apple, covered, until slightly softened, 8-10 minutes (shifting occasionally). THE CRUNCH FACTOR: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. READY THE RICE: Boil the kettle. Place the rice in a pot with 150ml [300ml]|#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.
What should be prepared from my kitchen to make Katsu Sauce & Crumbed Chicken?
Apple, Apples, Cashew Nuts, Coconut Cream, Crumbed Chicken Breast/s, Crumbed Chicken Breasts, Fresh Chilli, Fresh Chillies, Katsu Sauce Base, Katsu Spice Blend, Onion, Onions, Piquanté Peppers, Salad Leaves, White Basmati Rice, White Wine Vinegar
How many calories does Katsu Sauce & Crumbed Chicken have?
947 calories
How much fat content does Katsu Sauce & Crumbed Chicken have?
grams
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