Sesame Crumbed Chicken & Katsu Curry
with Asian Greens, Garlic Rice & Coriander
This golden crumbed chicken is speckled with sesame seeds, adding even more crunch and flavour. Let’s serve it alongside an ultra-creamy and absolutely delicious coconut katsu curry, with a variety of tender veg stirred through. Don’t ignore the humble garlic rice, it’s a must for soaking up all that curry!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
Onion
1 packet
Asian Greens
1
carrot
1 packet
chicken breast
2 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Sesame Seeds
(Contains Sesame; )
1 sachet
Curry Powder
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Coconut Milk
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop onion (see ingredients) and Asian greens. Thinly slice carrot into half-moons. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sesame seeds. • Coat chicken first in the flour, followed by the egg and finally the breadcrumbs. Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, until tender, 4-5 minutes. • Add remaining garlic and Asian greens and cook, until fragrant, 1 minute.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, heat a medium frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and season with salt.
• Slice chicken. • Divide garlic rice between bowls. • Top with coconut katsu curry and sesame crumbed chicken. Tear over coriander to garnish. Enjoy!