Comforting Chicken Katsu Curry

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs potato
• 1pcs carrot
• 1pcs Lebanese cucumber
• 20ml rice wine vinegar
• 1pcs chicken-style stock cubes
• 300g free-range chicken breast fillet
• 40g panko breadcrumbs
• 10g masala seasoning
• 150g Japanese rice
• 20ml worcestershire sauce
• 1bunch coriander
• 5g toasted sesame seeds
• 375ml (1½ cups) boiling water
• 10ml sugar
• 1pcs egg
• 30ml plain flour
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Cut the unpeeled potato and carrot into 3cm chunks. Thinly slice the cucumber. Combine the rice wine vinegar and 1 tsp sugar in a large bowl. Add the cucumber and toss to coat. Set aside to pickle, tossing occasionally, until needed. Crumble 1 stock cube* into a heatproof jug, add 375ml (1½ cups) boiling water and stir to dissolve.
2. Step 2 — Crumb chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Whisk 1 egg in a shallow dish or bowl. Combine 1 tbs flour and a pinch of salt in a shallow dish. Put the breadcrumbs in a separate shallow dish. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
3. Step 3 — Make katsu curry
   Heat 2 tsp oil in a medium deep frypan over medium heat. Add the garlic, masala seasoning and 1 tbs flour and cook, stirring, for 1 min or until golden. Add the potato, carrot and stock and bring to the boil. Reduce the heat to medium and cook, covered, for 20-25 mins until the vegetables are tender.
4. Step 4 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
5. Step 5 — Cook chicken
   While the rice is cooking, heat 1cm oil in a medium frypan over medium heat. Cook the crumbed chicken for 2-3 mins each side until golden and cooked through. Drain on paper towel. Season with salt and pepper.
6. Step 6 — Get ready to serve
   Stir half the worcestershire sauce* and 1 tsp sugar into the katsu curry and season with pepper. Pick the coriander leaves, discarding stems. Drain the pickled cucumber, then add the sesame seeds. Slice the chicken. Fluff the rice with a fork. Divide the rice, chicken, curry and pickled cucumber among bowls. Scatter with the coriander to serve.

Allergens

Egg, Gluten, Wheat, Sulphites, Sesame