Japanese Chicken Thighs Katsu Curry and Sticky Rice
with Carrot, Potatoes and Peas- Wheat
- Egg
- Mustard
- Sulphites
- Soy
- Barley
- Sulphites
- Sesame
- Wheat
- Soy
- Milk
- Mustard
- Peanuts
- Fish
- Egg
- Tree nuts
- Crustaceans
- May contain traces of allergens
- Gluten
Ingredients: Chicken thighs • Carrot • Yellow potato • Calrose rice • Yellow onion • Japanese style curry sauce (soy, mustard, barley) (water, vegetable oil, sugars (sugar, maltodextrin), modified corn starch, salt, cider vinegar, curry powder, vegetables and vegetable juice concentrate (carrots, celery, onion, tomato), garlic powder, onion powder, mustard, dried potato, spices, natural flavour, yeast extract, xanthan gum, lactic acid, caramel, soy lecithin, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Green peas • Grade A egg • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Green onion.
Ingredients
270 g
Chicken Thighs
1 unit(s)
Carrot
150 g
Yellow Potato
1 unit(s)
Yellow Onion
¾ cup
Sticky Rice
(May be present: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)
⅔ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
1 unit(s)
Egg
(Contains: Egg)
56 g
Green Peas
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Green Onion
90 mL
Japanese Style Curry Sauce
(Contains: Mustard, Soy, Barley)
Not included in your delivery
1 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
All-Purpose Flour*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then quarter carrot lengthwise. Cut into 1/2-inch cubes.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- Peel, then cut onion into 1/2-inch pieces.
- To an unlined baking sheet, add carrots, potatoes and 1 tbsp (2 tbsp) oil. Season with half the Indian Spice Blend, salt and pepper, then toss to combine. Roast in the middle of the oven for 20-22 min, stirring halfway through, until golden.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 8 min.
- After 8 min, add green peas. Cover and cook for 5-6 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- To a large bowl, crack in egg, then whisk thoroughly. Season with salt. (NOTE: This is your egg wash!)
- To a shallow dish, add panko and remaining Indian Spice Blend.
- Sprinkle chicken all over with 1 tbsp (2 tbsp) flour.
- Working with one chicken breast at a time, coat chicken in egg wash, then press both sides into panko to coat completely. Transfer to a plate, then repeat with remaining chicken.
- In a large non-stick pan, heat 1 tbsp oil over medium.
- When the pan is hot, add chicken. Pan-fry for 2-3 min per side, until golden-brown. (NOTE: For 4 servings, cook in batches, using 1 tbsp oil per batch.)
- Remove from heat, then transfer chicken to another unlined baking sheet.
- Bake at the bottom of the oven for 12-14 min, until chicken is cooked through.**
- Heat a medium pot over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) butter and onions. Cook for 2-3 min, stirring occasionally, until softened.
- Add 1 cup (1 3/4 cups) water, carrots, potatoes, soy sauce, ginger-garlic puree and Japanese style curry sauce. Cook for 6-8 min, stirring occasionally, until slightly thickened. Season with salt and pepper.
- Meanwhile, thinly slice green onion.
- Fluff rice with a fork.
- Thinly slice chicken, if you like.
- Divide rice and chicken between plates.
- Spoon curry over top of chicken.
- Sprinkle green onions over top.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
