Japanese Chicken Curry Bowl
4
peopleServes
15
minutesPreparation Time
20
minutes Stove TopCooking Time
Ingredients
- Curry sauce
- 2 tsp vegetable oil
- 1 x small brown onion, thinly sliced
- 1 x small carrot, thinly sliced
- 2 ¼ cups (560 mL) water
- 1 x 92g packet S&B Golden Japanese Curry (mild)
- Cabbage salad
- 1 tbsp (20mL) rice wine vinegar
- 1 tsp caster sugar
- 1/4 small green cabbage, finely shredded
- 1/4 small red cabbage, finely shredded
- 3 x spring onions, thinly sliced diagonally, plus extra to serve
- Japanese style karaage chicken
- 1 x 90 g sachet McCormick Air Fryer Japanese Style Karaage Chicken
- 2 x chicken breast fillets, skinless, sliced in half horizontally
- 1 x egg
- 2 tbsp (40 mL) vegetable oil
- To serve
- Cooked medium-grain white rice
Directions
- To make curry sauce, heat oil in a small saucepan over MEDIUM-HIGH heat. Add onion and carrot and cook, stirring occasionally until browned. Add water and cook for another 1 minute, allowing vegetables to soften. Reduce heat and gradually add curry blocks, stirring constantly until melted and incorporated into a thickened glossy sauce. Set aside and cover to keep warm.
- Place vinegar and sugar in a large bowl. Stir until sugar dissolves. Add cabbage and green onion. Toss to combine and set aside.
- Prepare chicken as per McCormick Air Fryer Japanese Style Karaage Chicken packet directions. Serve chicken cutlets, with rice and a side of cabbage salad. Drizzle with a generous serve of curry sauce and a sprinkle of extra spring onion.
Recipe Tip
For a vegetarian option, substitute chicken fillet with 1 ½ cm thick slices of eggplant.
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