Katsu Curry with Crumbed Chicken Breast

Preheat oven to 200°C. Peel potatoes and cut into 2cm pieces. Peel carrot, cut in half lengthways and slice into half moons. Slice the spring onion. Roughly chop the japanese curry mix.

Whisk egg and mayonnaise together in a bowl. Add panko breadcrumbs to a plate and season with salt. Coat chicken in the egg mix and coat in breadcrumbs, making sure all sides are coated and pressing to make it stick. Place the chicken on a lined baking tray, bake in the oven for 18-20 minutes, until chicken is cooked through and breadcrumbs are crispy.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Place potatoes in a pot and cover with 2 cups of water, bring to a boil and cook for 7 minutes. Add the carrots and cook for 3 minutes. Stir in the japanese curry mix until dissolved, cook for 2-3 minutes until curry sauce thickens and veg is tender. Add the spinach and cook until wilted.

Slice the crumbed chicken. Divide rice and katsu curry between bowls. Garnish with spring onion and pickled ginger (to taste). Enjoy!

Tip! Pickled ginger is a strong flavour, so you might not use all of it.

Preheat oven to 200°C. Peel potatoes and cut into 2cm pieces. Peel carrot, cut in half lengthways and slice into half moons. Slice the spring onion. Roughly chop the japanese curry mix.

Whisk egg and mayonnaise together in a bowl. Add panko breadcrumbs to a plate and season with salt. Coat chicken in the egg mix and coat in breadcrumbs, making sure all sides are coated and pressing to make it stick. Place the chicken on a lined baking tray, bake in the oven for 18-20 minutes, until chicken is cooked through and breadcrumbs are crispy.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Place potatoes in a pot and cover with 2 cups of water, bring to a boil and cook for 7 minutes. Add the carrots and cook for 3 minutes. Stir in the japanese curry mix until dissolved, cook for 2-3 minutes until curry sauce thickens and veg is tender. Add the spinach and cook until wilted.

Slice the crumbed chicken. Divide rice and katsu curry between bowls. Garnish with spring onion and pickled ginger (to taste). Enjoy!

Tip! Pickled ginger is a strong flavour, so you might not use all of it.