Katsu Chicken Curry
with broccoli, coriander and chilli
Our take on the familiar favourite Japanese dish: Katsu Curry. Perfectly crispy crumbed chicken breast sitting on a bed of fluffy rice is smothered with a delicious katsu curry sauce in this fabulous fakeaway. Steam-fried broccoli and fresh coriander add plenty of colour and crunch.
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
2 sachet(s)
Honey
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Chilli
5 grams
Coriander
1 unit(s)
Broccoli
150 grams
Rice
1 unit(s)
Garlic
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all).
- Halve the chilli and discard the core and seeds. Finely chop.
- In a small bowl, create the katsu sauce by mixing the honey, korma paste and aioli.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the broccoli and fry for 2-3 mins.
- Stir in the garlic, lower heat to medium and cook for 1 min.
- Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
- Remove from the pan, set aside and cover to keep warm.
TIP: Reserve pan for later use.
- Beat one egg (double for 4p) in a medium bowl.
- Add the breadcrumbs to another bowl. Season with salt and pepper.
- Place a hand on top of the chicken. Slice horizontally to make two thin steaks. Season with salt and pepper.
- Dip the chicken in the egg, then the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.
- Return the pan to high heat with just enough oil to cover the bottom.
- Once hot, carefully lay the chicken into the pan.
- Reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. Cook in batches if the pan is too crowded.
- Turn every 2-3 mins, adjusting the heat if necessary.
TIP: Allow the oil to heat for 2-3 mins before adding the chicken.
- Remove the chicken from the oven and thinly slice.
- Fluff up the rice with a fork and divide between plates.
- Top with the crumbed chicken and pan-fried broccoli.
- Drizzle the katsu sauce over the chicken and rice.
- Finish with a scattering of chopped coriander and chilli (use less if you don't like spice).
