Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by heating the sesame oil in a saucepan over medium heat. Add the diced onion and carrot and cook for 4-5 minutes until softened. Stir in the garlic and ginger and cook for about 30 seconds until fragrant. Add the curry powder and cook for another minute to toast the spices. Pour in the chicken stock, soy sauce and honey, then bring to a gentle simmer. Leave to simmer for 10-12 minutes while you prepare the chicken so the flavours can develop.
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For
2
M
I
Crispy Chicken
2
110g
Chicken breasts
Salt
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Per Serving
Calories
574kcal
Fat
12.7g
Carbs
78.5g
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You can swap the jasmine rice for long grain or basmati to reduce calories slightly. For a lighter option, try using half rice and half cauliflower rice, or all cauliflower rice for a lower-calorie version. Lightly spray the chicken with oil after coating in the breadcrumbs to help it turn golden and crispy when cooking. Blending the broth gives it that smooth, katsu-style finish while still keeping it light and pourable rather than thick like a traditional curry. The broth should be quite light and slightly soupy this is what soaks into the rice and brings everything together.
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Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by heating the sesame oil in a saucepan over medium heat. Add the diced onion and carrot and cook for 4-5 minutes until softened. Stir in the garlic and ginger and cook for about 30 seconds until fragrant. Add the curry powder and cook for another minute to toast the spices. Pour in the chicken stock, soy sauce and honey, then bring to a gentle simmer. Leave to simmer for 10-12 minutes while you prepare the chicken so the flavours can develop.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Crispy Chicken
2
110g
Chicken breasts
Salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
574kcal
Fat
12.7g
Carbs
78.5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
You can swap the jasmine rice for long grain or basmati to reduce calories slightly. For a lighter option, try using half rice and half cauliflower rice, or all cauliflower rice for a lower-calorie version. Lightly spray the chicken with oil after coating in the breadcrumbs to help it turn golden and crispy when cooking. Blending the broth gives it that smooth, katsu-style finish while still keeping it light and pourable rather than thick like a traditional curry. The broth should be quite light and slightly soupy this is what soaks into the rice and brings everything together.
Only visible to you
Made it?
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