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450g
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
75g
panko bread crumbs
3-4 tbsp
oil (we used Canola)
200g
uncooked basmati rice, rinsed
360ml
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
300g (2)
white potatoes, peeled, cut in to 1 inch cubes
1 pack (400g)
Katsu curry sauce
16oz
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
2.7oz
panko bread crumbs
3-4 tbsp
oil (we used Canola)
7oz
uncooked basmati rice, rinsed
12.7oz
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
10.5oz (2)
white potatoes, peeled, cut in to 1 inch cubes
14oz
Katsu curry sauce
Utensils
Step 1
On your Ninja Foodi Multi-Cooker, select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes
Step 2
Meanwhile, season chicken with salt and pepper
Step 3
Place flour, egg, and bread crumbs in individual shallow bowls. Working with one cutlet at a time, coat with flour, then egg, and then bread crumbs
Step 4
After 5 minutes, add oil to the pot. Place breaded cutlets into the pot and cook for 3 to 4 minutes on each side, until golden brown
Step 5
Transfer cutlets to a plate lined with paper towels and set aside. Wipe away any oil remaining in the potc
Step 6
Add rice and water to the pot. Place the reversible rack in the pot, making sure rack is in the lower position. Add remaining ingredients to the Ninja multi-purpose pan (or an 20cm baking pan). Place pan on rack.
Step 7
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin
Step 8
When pressure cooking is complete, allow pressure to release naturally for 10 minutes. After 10 minutes, carefully quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure
Step 9
Stir in the vegetables with the curry sauce. Then remove the pan and rack from the pot. Fluff rice with a fork. Serve chicken with rice and curried vegetables
On your Ninja Foodi Multi-Cooker, select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes
450g
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
75g
panko bread crumbs
3-4 tbsp
oil (we used Canola)
200g
uncooked basmati rice, rinsed
360ml
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
300g (2)
white potatoes, peeled, cut in to 1 inch cubes
1 pack (400g)
Katsu curry sauce
16oz
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
2.7oz
panko bread crumbs
3-4 tbsp
oil (we used Canola)
7oz
uncooked basmati rice, rinsed
12.7oz
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
10.5oz (2)
white potatoes, peeled, cut in to 1 inch cubes
14oz
Katsu curry sauce
Step 2 of 9
Meanwhile, season chicken with salt and pepper
450g
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
75g
panko bread crumbs
3-4 tbsp
oil (we used Canola)
200g
uncooked basmati rice, rinsed
360ml
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
300g (2)
white potatoes, peeled, cut in to 1 inch cubes
1 pack (400g)
Katsu curry sauce
16oz
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
2.7oz
panko bread crumbs
3-4 tbsp
oil (we used Canola)
7oz
uncooked basmati rice, rinsed
12.7oz
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
10.5oz (2)
white potatoes, peeled, cut in to 1 inch cubes
14oz
Katsu curry sauce
Step 3 of 9
Place flour, egg, and bread crumbs in individual shallow bowls. Working with one cutlet at a time, coat with flour, then egg, and then bread crumbs
450g
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
75g
panko bread crumbs
3-4 tbsp
oil (we used Canola)
200g
uncooked basmati rice, rinsed
360ml
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
300g (2)
white potatoes, peeled, cut in to 1 inch cubes
1 pack (400g)
Katsu curry sauce
16oz
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
2.7oz
panko bread crumbs
3-4 tbsp
oil (we used Canola)
7oz
uncooked basmati rice, rinsed
12.7oz
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
10.5oz (2)
white potatoes, peeled, cut in to 1 inch cubes
14oz
Katsu curry sauce
Step 4 of 9
After 5 minutes, add oil to the pot. Place breaded cutlets into the pot and cook for 3 to 4 minutes on each side, until golden brown
450g
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
75g
panko bread crumbs
3-4 tbsp
oil (we used Canola)
200g
uncooked basmati rice, rinsed
360ml
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
300g (2)
white potatoes, peeled, cut in to 1 inch cubes
1 pack (400g)
Katsu curry sauce
16oz
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
2.7oz
panko bread crumbs
3-4 tbsp
oil (we used Canola)
7oz
uncooked basmati rice, rinsed
12.7oz
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
10.5oz (2)
white potatoes, peeled, cut in to 1 inch cubes
14oz
Katsu curry sauce
Step 5 of 9
Transfer cutlets to a plate lined with paper towels and set aside. Wipe away any oil remaining in the potc
450g
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
75g
panko bread crumbs
3-4 tbsp
oil (we used Canola)
200g
uncooked basmati rice, rinsed
360ml
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
300g (2)
white potatoes, peeled, cut in to 1 inch cubes
1 pack (400g)
Katsu curry sauce
16oz
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
2.7oz
panko bread crumbs
3-4 tbsp
oil (we used Canola)
7oz
uncooked basmati rice, rinsed
12.7oz
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
10.5oz (2)
white potatoes, peeled, cut in to 1 inch cubes
14oz
Katsu curry sauce
Step 6 of 9
Add rice and water to the pot. Place the reversible rack in the pot, making sure rack is in the lower position. Add remaining ingredients to the Ninja multi-purpose pan (or an 20cm baking pan). Place pan on rack.
450g
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
75g
panko bread crumbs
3-4 tbsp
oil (we used Canola)
200g
uncooked basmati rice, rinsed
360ml
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
300g (2)
white potatoes, peeled, cut in to 1 inch cubes
1 pack (400g)
Katsu curry sauce
16oz
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
2.7oz
panko bread crumbs
3-4 tbsp
oil (we used Canola)
7oz
uncooked basmati rice, rinsed
12.7oz
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
10.5oz (2)
white potatoes, peeled, cut in to 1 inch cubes
14oz
Katsu curry sauce
Step 7 of 9
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin
450g
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
75g
panko bread crumbs
3-4 tbsp
oil (we used Canola)
200g
uncooked basmati rice, rinsed
360ml
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
300g (2)
white potatoes, peeled, cut in to 1 inch cubes
1 pack (400g)
Katsu curry sauce
16oz
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
2.7oz
panko bread crumbs
3-4 tbsp
oil (we used Canola)
7oz
uncooked basmati rice, rinsed
12.7oz
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
10.5oz (2)
white potatoes, peeled, cut in to 1 inch cubes
14oz
Katsu curry sauce
Step 8 of 9
When pressure cooking is complete, allow pressure to release naturally for 10 minutes. After 10 minutes, carefully quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure
450g
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
75g
panko bread crumbs
3-4 tbsp
oil (we used Canola)
200g
uncooked basmati rice, rinsed
360ml
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
300g (2)
white potatoes, peeled, cut in to 1 inch cubes
1 pack (400g)
Katsu curry sauce
16oz
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
2.7oz
panko bread crumbs
3-4 tbsp
oil (we used Canola)
7oz
uncooked basmati rice, rinsed
12.7oz
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
10.5oz (2)
white potatoes, peeled, cut in to 1 inch cubes
14oz
Katsu curry sauce
Step 9 of 9
Stir in the vegetables with the curry sauce. Then remove the pan and rack from the pot. Fluff rice with a fork. Serve chicken with rice and curried vegetables
450g
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
75g
panko bread crumbs
3-4 tbsp
oil (we used Canola)
200g
uncooked basmati rice, rinsed
360ml
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
300g (2)
white potatoes, peeled, cut in to 1 inch cubes
1 pack (400g)
Katsu curry sauce
16oz
uncooked chicken breasts, pounded to 1cm thin cutlets
To taste
salt and pepper
3 tbsp
flour
1 large
egg, whisked
2.7oz
panko bread crumbs
3-4 tbsp
oil (we used Canola)
7oz
uncooked basmati rice, rinsed
12.7oz
water
1 large
carrot, peeled, cut in 1 inch cubes
1 small
onion, peeled, cut in to 1 inch cubes
10.5oz (2)
white potatoes, peeled, cut in to 1 inch cubes
