Chicken Katsu Curry with Green Onion Rice
made with an Air Fryer- Egg
- Wheat
- Mustard
- Soy
- Barley
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Chicken breasts • Russet potato • Carrot • Basmati rice • 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) • Green peas • Grade A egg • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • 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) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Green onion.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Russet Potato
1 unit(s)
Carrot
56 g
Green Peas
2 unit(s)
Green Onion
1 unit(s)
Egg
(Contains: Egg)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
1 unit(s)
Chicken Broth Concentrate
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
90 mL
Japanese Style Curry Sauce
(Contains: Mustard, Soy, Barley)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Milk*
1 tbsp
Butter*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Preheat air fryer to 400°F. Wash and dry all produce.
- 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 and 1 tbsp (2 tbsp) butter. Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1/4-inch pieces.
- Peel carrot. Cut into 1/8-inch rounds.
- To a medium pot (use the same for 4 servings), add potatoes, peas, carrots, broth concentrate and 3/4 cup (1 1/4 cups) water.
- Bring to a boil over high, then reduce heat to medium.
- Cover and cook, for 8-10 min, stirring occasionally, until veggies are tender and liquid has thickened slightly.
- Meanwhile, place panko in a shallow dish.
- To a medium bowl, add egg and 2 tbsp (1/4 cup) milk. Whisk to combine.
- Pat chicken dry with paper towels. Season with salt and pepper. Sprinkle Cream Sauce Spice Blend over top. Flip to coat.
- Add chicken to egg mixture, flipping to coat.
- Add chicken to panko, flipping to coat and pressing with fingers to adhere.
- Spray evenly with non-stick cooking spray.
- Air-fry for 6-8 min, flipping once, until top of chicken is golden. Flip, then spray again with cooking spray. Air-fry for 6-8 min until golden and cooked through.**
- While chicken cooks, thinly slice green onions.
- To the pot of veggies, stir in curry sauce, soy sauce and 1/4 tsp (1/2 tsp) sugar. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly. (TIP: For a thinner sauce, add water, 1-2 tbsp at a time.)
- Fluff rice with a fork. Stir in half the green onions.
- Thinly slice chicken katsu.
- Divide rice and curry between bowls, reserving 2 tbsp (1/4 cup) curry sauce in pot.
- Top rice with chicken katsu.
- Spoon reserved curry sauce over chicken.
- Sprinkle green onions over top.
If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook pork chops.
