Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Prepare the Chicken
1.
Season both sides of the chicken cutlets with salt, pepper, and garlic powder.
12 oz Chicken breast
Salt
Pepper
1 tsp Garlic powder
2.
Set up dredging: Dip chicken into whisked eggs, then press into panko breadcrumbs until evenly coated. Lightly spray or drizzle with olive oil.
2 Eggs
1/2 cup Panko breadcrumbs
1 tbsp Olive oil spray
1 tsp Olive oil
Cook the Chicken
1.
For the air fryer (best crunch), cook at 400°F for 10–12 minutes, flipping halfway. For the oven, bake at 425°F for 18–20 minutes, flipping once. Chicken should be golden brown and cooked through (165°F).
Make the Curry Sauce
1.
While chicken cooks, heat olive oil or butter in a skillet over medium heat. Sauté garlic, onion, and carrots for 4–5 minutes until softened.
1 tsp Garlic
1/2 cup Onion
2 small Carrots
2.
Sprinkle in flour, curry powder, and garlic powder; stir for 30 seconds. Slowly whisk in chicken broth, then add tomato paste and honey. Simmer 6–8 minutes until thick and glossy. Season with salt and pepper to taste. (Optional: blend for a smoother sauce.)
1 tbsp Flour
1 1/2 tsp Curry powder
1 tsp Garlic powder
3/4 cup Chicken broth
1 tbsp Tomato paste
1 tbsp Honey
Salt
Pepper
Slice & Serve
1.
Slice crispy chicken into strips. Spoon warm curry sauce generously over the top.
For
2
M
I
12
oz
Chicken breast, 2 cutlets, pounded thin
Salt, to taste
Pepper, to taste
1
tsp
Garlic powder
2
Eggs, whisked
1/2
cup
Panko breadcrumbs
1
tbsp
Olive oil spray, or drizzle
Healthy Japanese-Style Curry Sauce
1
tsp
Olive oil, or light butter
1
tsp
Garlic, minced
1/2
cup
Onion, sliced
2
small
Carrots, chopped
1
tbsp
Flour, or cornstarch
1 1/2
tsp
Curry powder
1
tsp
Garlic powder
3/4
cup
Chicken broth, low-sodium
1
tbsp
Tomato paste
1
tbsp
Honey, or maple syrup
Salt, to taste
Pepper, to taste
Per Serving
Calories
430kcal
Fat
14g
Carbs
30g
Protein
38g
Over jasmine or brown rice | With cauliflower rice for lower-carb | Add steamed broccoli or green beans on the side
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Made it?
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Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Prepare the Chicken
1.
Season both sides of the chicken cutlets with salt, pepper, and garlic powder.
12 oz Chicken breast
Salt
Pepper
1 tsp Garlic powder
2.
Set up dredging: Dip chicken into whisked eggs, then press into panko breadcrumbs until evenly coated. Lightly spray or drizzle with olive oil.
2 Eggs
1/2 cup Panko breadcrumbs
1 tbsp Olive oil spray
1 tsp Olive oil
Cook the Chicken
1.
For the air fryer (best crunch), cook at 400°F for 10–12 minutes, flipping halfway. For the oven, bake at 425°F for 18–20 minutes, flipping once. Chicken should be golden brown and cooked through (165°F).
Make the Curry Sauce
1.
While chicken cooks, heat olive oil or butter in a skillet over medium heat. Sauté garlic, onion, and carrots for 4–5 minutes until softened.
1 tsp Garlic
1/2 cup Onion
2 small Carrots
2.
Sprinkle in flour, curry powder, and garlic powder; stir for 30 seconds. Slowly whisk in chicken broth, then add tomato paste and honey. Simmer 6–8 minutes until thick and glossy. Season with salt and pepper to taste. (Optional: blend for a smoother sauce.)
1 tbsp Flour
1 1/2 tsp Curry powder
1 tsp Garlic powder
3/4 cup Chicken broth
1 tbsp Tomato paste
1 tbsp Honey
Salt
Pepper
Slice & Serve
1.
Slice crispy chicken into strips. Spoon warm curry sauce generously over the top.
For
2
M
I
12
oz
Chicken breast, 2 cutlets, pounded thin
Salt, to taste
Pepper, to taste
1
tsp
Garlic powder
2
Eggs, whisked
1/2
cup
Panko breadcrumbs
1
tbsp
Olive oil spray, or drizzle
Healthy Japanese-Style Curry Sauce
1
tsp
Olive oil, or light butter
1
tsp
Garlic, minced
1/2
cup
Onion, sliced
2
small
Carrots, chopped
1
tbsp
Flour, or cornstarch
1 1/2
tsp
Curry powder
1
tsp
Garlic powder
3/4
cup
Chicken broth, low-sodium
1
tbsp
Tomato paste
1
tbsp
Honey, or maple syrup
Salt, to taste
Pepper, to taste
Per Serving
Calories
430kcal
Fat
14g
Carbs
30g
Protein
38g
Over jasmine or brown rice | With cauliflower rice for lower-carb | Add steamed broccoli or green beans on the side
Only visible to you
Made it?
Cancel
