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 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.
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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.