Katsu Curry with Crumbed Chicken Breast

Preheat oven to 220°C. Peel potatoes and cut into 3cm pieces. Peel carrot, cut in half lengthways and slice into half moons. Slice the spring onion. Cut the Japanese curry mix into smaller pieces, this will help it dissolve quicker.

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

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Place potatoes in a pot and cover with 3 ³⁄₄ cups of water, bring to a boil, cover and simmer for 7 minutes. Add the carrots and cook for 3 minutes. Reduce heat and stir in the Japanese curry mix until dissolved, simmer for 3-4 minutes or 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. Top with chicken. Garnish with spring onion and pickled ginger (to taste). Enjoy!

Preheat oven to 220°C. Peel potatoes and cut into 3cm pieces. Peel carrot, cut in half lengthways and slice into half moons. Slice the spring onion. Cut the Japanese curry mix into smaller pieces, this will help it dissolve quicker.

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

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Place potatoes in a pot and cover with 5 ¹⁄₂ cups of water, bring to a boil, cover and simmer for 7 minutes. Add the carrots and cook for 3 minutes. Reduce heat and stir in the Japanese curry mix until dissolved, simmer for 3-4 minutes or 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. Top with chicken. Garnish with spring onion and pickled ginger (to taste). Enjoy!

Preheat oven to 220°C. Peel potatoes and cut into 3cm pieces. Peel carrot, cut in half lengthways and slice into half moons. Slice the spring onion. Cut the Japanese curry mix into smaller pieces, this will help it dissolve quicker.

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

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Place potatoes in a pot and cover with 3 cups of water, bring to a boil, cover and simmer for 7 minutes. Add the carrots and cook for 3 minutes. Reduce heat and stir in the Japanese curry mix until dissolved, simmer for 3-4 minutes or 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. Top with chicken. Garnish with spring onion and pickled ginger (to taste). Enjoy!

Preheat oven to 220°C. Peel potatoes and cut into 3cm pieces. Peel carrot, cut in half lengthways and slice into half moons. Slice the spring onion. Cut the Japanese curry mix into smaller pieces, this will help it dissolve quicker.

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

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Place potatoes in a pot and cover with 3 cups of water, bring to a boil, cover and simmer for 7 minutes. Add the carrots and cook for 3 minutes. Reduce heat and stir in the Japanese curry mix until dissolved, simmer for 3-4 minutes or 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. Top with chicken. Garnish with spring onion and pickled ginger (to taste). Enjoy!

Preheat oven to 220°C. Peel potatoes and cut into 3cm pieces. Peel carrot, cut in half lengthways and slice into half moons. Slice the spring onion. Cut the Japanese curry mix into smaller pieces, this will help it dissolve quicker.

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

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Place potatoes in a pot and cover with 3 cups of water, bring to a boil, cover and simmer for 7 minutes. Add the carrots and cook for 3 minutes. Reduce heat and stir in the Japanese curry mix until dissolved, simmer for 3-4 minutes or 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. Top with chicken. Garnish with spring onion and pickled ginger (to taste). Enjoy!

Preheat oven to 220°C. Peel potatoes and cut into 3cm pieces. Peel carrot, cut in half lengthways and slice into half moons. Slice the spring onion. Cut the Japanese curry mix into smaller pieces, this will help it dissolve quicker.

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

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Place potatoes in a pot and cover with 3 cups of water, bring to a boil, cover and simmer for 7 minutes. Add the carrots and cook for 3 minutes. Reduce heat and stir in the Japanese curry mix until dissolved, simmer for 3-4 minutes or 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. Top with chicken. Garnish with spring onion and pickled ginger (to taste). Enjoy!