Air-Fryer Katsu Curry with Quick Pickles
A Doctor’s Kitchen twist on the classic katsu curry. The ingredients list may look long but don’t let that put you off. Many components can be pre...pped ahead - the pickled carrots keep well in the fridge for up to 1 month, the chicken can be coated in breadcrumbs ahead of time or even frozen, and the sauce is freezer friendly. (See note for more details). This would be a good party meal for having friends over, it’s colourful, impressive, indulgent and very nourishing. Read more A Doctor’s Kitchen twist on the classic katsu curry. The ingredients list may look long but don’t let that put you off. Many components can be prepped ahead - the pickled carrots keep well in the fridge for up to 1 month, the chicken can be coated in breadcrumbs ahead of time or even frozen, and the sauce is freezer friendly. (See note for more details). This would be a good party meal for having friends over, it’s colourful, impressive, indulgent and very nourishing.
points
protein
fibre
spices
points
protein
fibre
spices
NUTRITION PER SERVING (Read more)
Notes
You can use any rice or grain instead of sushi rice.
Freezing Instructions: Freeze chicken, before cooking, on a baking tray. Once hard, remove into a labelled, airtight bag. Allow to defrost, in a single layer, overnight in the refrigerator. Let sit out for 20 minutes to lose fridge chill before cooking as usual.
Freeze sauce in a labelled, airtight container for up to 3 months. Defrost overnight in the refrigerator before reheating.
Rice and pickles cannot be frozen.
To achieve an extra-crispy result spray the chicken with oil before air-frying.
An average chicken breast weighs 175g. In this recipe, 1 breast serves 2 people.
If you don’t have an air-fryer the chicken can be baked at 220°C/200°C fan for 10-12 minutes.
Use a pre-cooked pouch of grains instead of cooking your own rice to save time.
Once breaded, raw chicken can be frozen for up to 3 months. Allow to defrost overnight in the refrigerator, then cook as per the instructions.
The sauce can be kept frozen for up to 3 months. Allow to defrost overnight in the refrigerator before reheating.
points
protein
fibre
spices