*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Add the chicken breasts to a chopping board and cover with a sheet of cling film
Bash the chicken breasts with a rolling pin until evenly flattened and approx. 1cm thickness
2
Add a handful of flour to a plate and season with salt and pepper
Crack the egg[s] into a shallow bowl and beat with a fork
Add the panko breadcrumbs and 1 tbsp [2 tbsp]vegetable oil to another plate
Coat the chicken pieces in the flour, tap off the excess, then add them into the beaten egg and finally press them into the breadcrumbs firmly to evenly coat all over
3
Add the breaded chicken to a lightly oiled oven tray and put the tray in the oven for 10-15 min or until cooked through (no pink meat!) and crisp
4
While the chicken is in the oven, add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
5
While the rice is cooking, boil a kettle
Peel and grate the brown onions[s]and apple[s]
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Top, tail, peel and grate the carrot[s]
Chop the coriander finely, including the stalks
Dissolve the Knorrchicken stock cube[s] in 300ml [600ml]boiled water
6
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp]vegetable oil over a medium heat
Add the grated onion, apple, ginger and carrot and cook for 3-4 min
Add the curry powder and chopped coriander and cook for a further 1 min, until fragrant
Add 1 tbsp [2 tbsp] flour and cook for 1 min, stirring to coat the vegetables evenly
7
Add the chicken stock and bring to a boil over a high heat
Once boiling, reduce the heat to medium and cook for 5-7 min or until the sauce has thickened to a curry-like consistency – this is your katsu sauce
Meanwhile, cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Slice the cooked breaded chicken
8
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