eCook Meal
Katsu Sauce & Crumbed Chicken
with cashew nuts & a fresh salad
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.
Serving guide
Choose your portion size.
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).
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 - 30ml
Salad Leaves - 60g
Piquanté Peppers - 60g
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).
White Basmati Rice - 300ml
Cashew Nuts - 40g
Onions - 2
Apples - 2
Crumbed Chicken Breasts - 4
Fresh Chillies - 2
Katsu Spice Blend - 20ml
Katsu Sauce Base - 40ml
Coconut Cream - 400ml
White Wine Vinegar - 40ml
Salad Leaves - 80g
Piquanté Peppers - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R258.85
for 4 servings · R64.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Crumbed Chicken Breasts needs 4Lemon & Black Pepper Crumbed Chicken Breast Fillets Avg 500 g R103.34 · whole pack (size can't be divided)R103.34
Not in the Woolies basket — source these elsewhere:
- Katsu Sauce Base
- Katsu Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cashew Nut, Chilli, Coconut Cream, Crumbed Chicken Breast, Katsu Sauce Base, Katsu Spice Blend, Onion, 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, Cashew Nut, Chilli, Coconut Cream, Crumbed Chicken Breast, Katsu Sauce Base, Katsu Spice Blend, Onion, 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