This is our healthier take on the popular Japanese dish that we all know and love. The combination of the crispy crumbed chicken with the sweet and spicy curry sauce and the fragrant jasmine rice is a match made in heaven.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Cook the curry sauce (store in an airtight container in the fridge).
Ingredients:
- 1 Tbsp coconut oil
- 1 onion (diced)
- 2 garlic cloves (crushed)
- Thumb-sized piece of ginger (grated)
- 1 Tbsp curry powder
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chilli flakes
- 1 carrot (diced)
- ¼ pumpkin (diced into small cubes)
- 400ml coconut cream
- Salt and pepper
Method:
- Heat the coconut oil in a pot or saute pan over medium heat; add the onion and let cook for 5 minutes or until they start to soften.
- Add the garlic, ginger and spices and cook for a few minutes until fragrant. Add the carrot and pumpkin and cook for a couple of minutes in the spices before adding the coconut cream.
- Bring to the boil, then pop on a lid and reduce to a gentle simmer for 20 minutes or until the pumpkin has cooked through.
- Allow to cool completely before transferring to an airtight container in the fridge.
Tips
Tips
- When cooking the chicken you want to be pretty generous with the amount of coconut oil you use as this will help it get golden brown and crispy.
- Make sure you don’t have the pan too hot so that the outside doesn’t burn before the chicken has cooked through. If it does get a little too crisp on the outside before cooking through you can finish it off in the oven.
Shortcuts
- If you’re short on time this curry is also delicious with sliced chicken breast cooked in the curry sauce instead of crumbing it. Brown the chicken when you add the spices and let it simmer away in the curry sauce.
Shortcuts
Vegetables
- Swap out the pumpkin for butternut or sweet potato.
- Serve alongside some steamed broccoli
- Serve alongside a Japanese – Inspired slaw.
Ingredients:
- ¼ red or green cabbage (finely sliced)
- 3 Tbsp rice wine vinegar
- 1 Tbsp tahini
- 1 Tbsp tamari
- 1 tsp sesame oil
Method:
- Finely slice ¼ of a green or red cabbage and make our Japanese-inspired dressing combine 3 Tbsp of rice wine vinegar with 1 Tbsp tahini, 1 tsp sesame oil and 1 Tbsp of tamari.
Protein
- Swap out the chicken for crumbed prawns or tofu.
Other
- Swap out the jasmine rice for brown rice.
- Swap out the coconut cream for coconut milk.
Ingredients
Curry sauce
- 1 Tbsp coconut oil
- 1 brown onion (diced)
- 2 garlic cloves (crushed)
- Thumb-sized piece of ginger (grated)
- 1 Tbsp curry powder
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chilli flakes
- 1 carrot (diced)
- ¼ pumpkin (diced into small cubes)
- 400ml coconut cream
- Salt and pepper
Crumbed chicken
- 500g chicken breast
- 1 ¼ cups breadcrumbs or panko crumbs
- 2 Tbsp sesame seeds
- ¼ cup flour
- 1 egg (cracked and beaten)
- Coconut oil for shallow frying
- 1 ½ cups jasmine rice
- ½ cup fresh coriander (roughly torn)
Method
- Get started by preparing the chicken. Place one chicken breast at a time between baking paper, pound with a rolling pin (or heavy object) until approx. 0.5 cm thick. Set aside and repeat with the remaining chicken breasts.
- Moving onto breading your chicken. You’ll need three separate bowls, one for the flour, one for the egg and the other for the breadcrumbs and sesame seeds.
- Working with one piece of chicken at a time. Firstly coat in the flour mixture, then the eggs, and finally the breadcrumb mixture -gently press the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet. Repeat with the remaining breasts and place to the side until you are ready to cook.
- Heat the coconut oil in a pot or saute pan over medium heat; add the onion and let cook for 5 minutes or until soft and translucent.
- Add the garlic, ginger and spices; cook for a few minutes until fragrant. Add the carrot and pumpkin and cook for a couple of minutes in the spices before adding the coconut cream.
- Bring to the boil, then pop on a lid and reduce to a gentle simmer for 20 minutes or until the pumpkin has cooked through.
- While the curry sauce is simmering, cook the rice as per the packet instructions.
- To cook the chicken, add a generous amount of coconut oil to a large pan over medium-high heat. Once hot, add the chicken, make sure not to over-cram the pan to allow the chicken to go crispy.
- Cook until cooked through and lightly browned on both sides, 5 to 6 minutes per side. Slice cooked chicken into strips.
- Once everything is ready, you can assemble the curry. Add rice to each bowl, pour over the curry sauce and top with the chicken slices and some fresh coriander.
Variations
Vegetables
- Swap out the pumpkin for butternut or sweet potato.
- Serve alongside some steamed broccoli
- Serve alongside a Japanese – Inspired slaw.
Ingredients:
- ¼ red or green cabbage (finely sliced)
- 3 Tbsp rice wine vinegar
- 1 Tbsp tahini
- 1 Tbsp tamari
- 1 tsp sesame oil
Method:
- Finely slice ¼ of a green or red cabbage and make our Japanese-inspired dressing combine 3 Tbsp of rice wine vinegar with 1 Tbsp tahini, 1 tsp sesame oil and 1 Tbsp of tamari.
Protein
- Swap out the chicken for crumbed prawns or tofu.
Other
- Swap out the jasmine rice for brown rice.
- Swap out the coconut cream for coconut milk.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox