Thai Style Spiced Katsu Curry Chicken
with brown rice
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Curry Powder
(Contains: Mustard)
1 pack(s)
Coconut Milk
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 sachet(s)
Soy Sauce
(Contains: Cereals containing gluten, Wheat, Soya)
1 sachet(s)
Thai Style Spice Mix
250 grams
Pre-cooked Brown Rice
120 grams
Coleslaw Mix
1 unit(s)
Onion
1 unit(s)
Bell Pepper
1 unit(s)
Scallion
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.
Crack 1 egg (per 2P) into a medium bowl and whisk. Add the breadcrumbs and half the curry powder to another bowl. Season with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Place a large pan over high heat and add enough oil to cover the base. 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. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Meanwhile, halve, peel and thinly slice the onion.
Trim and thinly slice the scallions.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Meanwhile, place a pot on medium-high heat with a drizzle of oil. Add the onion, bell pepper, coleslaw thai spice mix and remaining curry powder. Fry for 4-5 mins, stirring occasionally. Then add the coconut milk, soy sauce, korma paste and brown rice. Mix well and add a splash of water. Allow to warm through for 4-5 mins, stirring often.
One the stir fried rice is ready, season to taste with salt, pepper and sugar.
When everything's ready, slice the katsu chicken widthways.
Serve the curried brown rice between plates and top with the sliced chicken. Scatter over the sliced scallion.
