- 2 chicken schnitzels
- 1 ATLAS curry sauce tub
- 1 panko breadcrumbs sachet
- 1 nori & sesame seed mix bag
- 1 bok choy bunch
- 1 baby potatoes bag
- 1 coriander bunch*
- 1 spring onion bunch*
Pantry staples: Cooking oil, salt
Allergens: Dairy, onion, wheat, gluten, yeast, sesame
Specialised equipment: Slotted spoon, absorbent paper
Chef's note: Originating from Indian cuisine, curry was introduced to Japan during the Meiji era (1868-1912) by the British. At first, it was considered an exclusive dish that was only served at expensive Western restaurants in Japan. Today, it is one of the most popular dishes in Japan and is eaten with katsu, rice or noodles.
* Coriander and spring onion are to be split across other dishes so please read each recipe carefully.
1. Prepare the potatoes
Always read the recipe in full before you begin. Bring a saucepan of salted water to the boil. Wash and cut the potatoes into 3cm pieces. Add the potatoes to the boiling water and cook for 15-20 minutes or until the potatoes have softened. Remove the potatoes with a slotted spoon and keep the water boiling. If required, top up the water.
2. Prepare the remaining ingredients
Meanwhile, wash the remaining vegetables. Thinly slice 1 spring onion* per 2 people. Pick some of the coriander leaves*. Cut the bok choy in half through the root. Recrumb the schnitzels using the extra panko breadcrumbs provided.
3. Warm the curry sauce
Add the curry sauce to a saucepan and cook over a low heat, slowly whisking regularly, or until the sauce is warmed. Do not let the sauce boil.
4. Blanch the bok choy
Add the bok choy to the reserved boiling water for 1 minute or until vibrant and softened. Remove the bok choy.
5. Cook the katsu
Heat a generous splash of oil in a frying pan over medium heat. Cook the katsu for 4 minutes on each side or until just browned and cooked through. Drain on absorbent paper.
6. Add the nori and sesame seed mixture
Meanwhile, combine the cooked potatoes with the nori and sesame seed mixture and most of the spring onion. Season to taste with a little salt.
7. To serve
Place the curry sauce on the bottom of each serving plate. Top with the bok choy, katsu, coriander leaves and remaining spring onion. Serve with the nori and sesame seed potatoes.