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    Chicken Featured Rice

    Chicken Curry Katsu Rice Burger


    This recipe is long overdue. Therefore, I decided to take a teeny weeny break from sharing Whole 30 recipes, in order to share with you this delectable recipe. I made this ultimate comfort food a couple of weeks before we started on our Whole 30 journey. Honestly, this is the meal that I’d cheat with now that we are done with the program. 

    This recipe came about on the fateful day where I could not decide if I wanted Curry Katsu Don or a burger. The best solution was to have a little bit of both, and the best of both worlds. The family and I were sure glad I did that. lol! 

    Sure, it can get a little messy eating it. But hey, it’s always fun to be able to play with your food right? The husband was all “Mmmmmms” and “Ahhhhs” while enjoying his rice burger. He was unable to verbalize his delight, but his sound effects said it all for him. I couldn’t get enough of the burger, and secretly wished that my kids would not finish their portion so I can have their left-overs. Alias, I wasn’t that lucky. πŸ™‚

    Chicken Katsu Curry Rice Burger
    Serves 4
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    Rice burger
    1. 2 1/2 cups Japanese rice, cook as per directions
    2. 1 tbsp sesame oil
    Curry Sauce
    1. 4 cubes curry roux
    2. 1/2 yellow onion, sliced
    3. 2 tsp canola oil
    4. Water as stated on package
    Chicken Katsu
    1. 2 chicken breast, halved thickness wise to get 4 pieces
    2. 1 egg, lightly beaten
    3. 3 tbsp plain flour
    4. 1/3 cup panko bread crumbs
    5. 1/4 cup canola oil
    6. Salt and black pepper
    1. Carrot ribbons, made with a potato peeler
    2. Butterhead lettuces
    Rice burger
    1. Cook rice as per instructions.
    2. Fluff, and while it is still hot/warm, shape it between 2 cling wrap.
    3. Wrap it up and chill for the it to take shape.
    4. When ready to cook, brush on some sesame oil on both side of the rice patty.
    5. Heat non-stick pan on medium high, and cook rice patty until heated through and slightly crusty.
    Curry Sauce
    1. Stir-fry onions in a pot over medium high heat with olive oil.
    2. Pour in water and bring to a boil, then add in curry roux.
    3. Allow to cook until fully dissolved and sauce thickens, about 5-8 minutes.
    Chicken Katsu
    1. Season chicken with salt and black pepper.
    2. Set up dredging station.
    3. Dredge chicken in flour.
    4. Then dip into egg, dripping off excess.
    5. And coat it with panko bread crumbs.
    6. Pan fry until golden, about 3 minutes each side.
    Putting together
    1. Place lettuce and carrot ribbons on rice burger, top with chicken katsu, and spoon over curry and onions.
    2. Serve immediately.
    Delishar | Singapore Cooking, Recipe, and Food Blog

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