Kirsty's Takeaway 315g Katsu Curry with Sticky White Rice Meal Kit

Ready in 3 Easy Steps 1. Cook rice 2. Prep & fry chicken 3. Coat & serve Full recipe inside the kit... Just Add: Chicken Breasts (approx. 300g) or 1 Block of Tofu (approx. 280g - 300g) + 1 Medium Egg or Egg Replacer + Vegetable Oil + 260ml Water 1. Cook Rice Rinse the rice and add to a saucepan alongside 260ml of cold water and bring to the boil. Once boiling, turn down to a simmer and cover for 10-12 minutes, until the water is absorbed and rice is soft and sticky. Keep covered until serving. 2. Prep & Fry Chicken Slice each chicken breast in half, into a butterfly and place in between two sheets of baking parchment and beat with a rolling pin to even out the thickness. Dip each chicken breast into beaten egg, coat in the breadcrumbs, then shallow-fry in 2cm hot oil (approx 180°C) for 5 minutes, turning halfway. Ensure it is golden and cooked through. Drain on kitchen paper. Air fryer option: drizzle with 1 tsp oil and cook at 200°C for 15 minutes, turning halfway. Ensure it is golden and cooked through. 3. Coat & Serve Empty the Katsu sauce into a bowl and heat in a microwave (1 min 20 secs at 850W/1min at 1000W) Stir well and serve. Serve the rice, top with the sliced crispy chicken and pour over the sauce. Optional side - Asian Slaw: Shred white cabbage. 1 carrot and 2 spring onions. Toss with 1 tbsp sweet chilli sauce, 1 tsp sesame oil and 1 tbsp vinegar. For a Vegan version: Swap the chicken for tofu and the egg for an egg replacer, follow the same instruction. Cooking instructions are guidelines only.