This dish contains the following allergens: Wheat, Eggs
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454g
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
120g
panko bread crumbs
3–4 tablespoons
canola oil
200g
uncooked basmati rice
360g
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
28g
curry sauce mix
237g
chicken broth
1 pound
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
1 cup
panko bread crumbs
3–4 tablespoons
canola oil
1 cup
uncooked basmati rice
1 1/2 cups
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
1/2 package (1.75 ounces)
curry sauce mix
1 cup
chicken broth
Utensils
3 Small Bowls
Step 1
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 pot and cook 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 out any oil remaining in pot.
Step 6
Add rice and water to pot. Place the reversible rack in pot, making sure rack is in the lower position. Add remaining ingredients to the Ninja multi-purpose pan* (or an 8-inch baking pan). Place pan on rack.
Step 7
Assemble 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, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 9
Stir vegetables until curry sauce dissolves and thickens (it will thicken as you stir it). Then remove pan and rack from pot. Fluff rice with a fork. Serve chicken with rice and curried vegetables.
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
454g
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
120g
panko bread crumbs
3–4 tablespoons
canola oil
200g
uncooked basmati rice
360g
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
28g
curry sauce mix
237g
chicken broth
1 pound
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
1 cup
panko bread crumbs
3–4 tablespoons
canola oil
1 cup
uncooked basmati rice
1 1/2 cups
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
1/2 package (1.75 ounces)
curry sauce mix
1 cup
chicken broth
Step 2 of 9
Meanwhile, season chicken with salt and pepper.
454g
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
120g
panko bread crumbs
3–4 tablespoons
canola oil
200g
uncooked basmati rice
360g
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
28g
curry sauce mix
237g
chicken broth
1 pound
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
1 cup
panko bread crumbs
3–4 tablespoons
canola oil
1 cup
uncooked basmati rice
1 1/2 cups
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
1/2 package (1.75 ounces)
curry sauce mix
1 cup
chicken broth
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.
454g
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
120g
panko bread crumbs
3–4 tablespoons
canola oil
200g
uncooked basmati rice
360g
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
28g
curry sauce mix
237g
chicken broth
1 pound
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
1 cup
panko bread crumbs
3–4 tablespoons
canola oil
1 cup
uncooked basmati rice
1 1/2 cups
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
1/2 package (1.75 ounces)
curry sauce mix
1 cup
chicken broth
Step 4 of 9
After 5 minutes, add oil to the pot. Place breaded cutlets into pot and cook 3 to 4 minutes on each side, until golden brown.
454g
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
120g
panko bread crumbs
3–4 tablespoons
canola oil
200g
uncooked basmati rice
360g
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
28g
curry sauce mix
237g
chicken broth
1 pound
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
1 cup
panko bread crumbs
3–4 tablespoons
canola oil
1 cup
uncooked basmati rice
1 1/2 cups
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
1/2 package (1.75 ounces)
curry sauce mix
1 cup
chicken broth
Step 5 of 9
Transfer cutlets to a plate lined with paper towels and set aside. Wipe out any oil remaining in pot.
454g
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
120g
panko bread crumbs
3–4 tablespoons
canola oil
200g
uncooked basmati rice
360g
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
28g
curry sauce mix
237g
chicken broth
1 pound
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
1 cup
panko bread crumbs
3–4 tablespoons
canola oil
1 cup
uncooked basmati rice
1 1/2 cups
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
1/2 package (1.75 ounces)
curry sauce mix
1 cup
chicken broth
Step 6 of 9
Add rice and water to pot. Place the reversible rack in pot, making sure rack is in the lower position. Add remaining ingredients to the Ninja multi-purpose pan* (or an 8-inch baking pan). Place pan on rack.
454g
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
120g
panko bread crumbs
3–4 tablespoons
canola oil
200g
uncooked basmati rice
360g
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
28g
curry sauce mix
237g
chicken broth
1 pound
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
1 cup
panko bread crumbs
3–4 tablespoons
canola oil
1 cup
uncooked basmati rice
1 1/2 cups
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
1/2 package (1.75 ounces)
curry sauce mix
1 cup
chicken broth
Step 7 of 9
Assemble 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.
454g
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
120g
panko bread crumbs
3–4 tablespoons
canola oil
200g
uncooked basmati rice
360g
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
28g
curry sauce mix
237g
chicken broth
1 pound
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
1 cup
panko bread crumbs
3–4 tablespoons
canola oil
1 cup
uncooked basmati rice
1 1/2 cups
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
1/2 package (1.75 ounces)
curry sauce mix
1 cup
chicken broth
Step 8 of 9
When pressure cooking is complete, allow pressure to release naturally for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
454g
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
120g
panko bread crumbs
3–4 tablespoons
canola oil
200g
uncooked basmati rice
360g
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
28g
curry sauce mix
237g
chicken broth
1 pound
uncooked chicken cutlets
Kosher salt and pepper, to taste
3 tablespoons
flour
1
large egg, whisked
1 cup
panko bread crumbs
3–4 tablespoons
canola oil
1 cup
uncooked basmati rice
1 1/2 cups
water
1
large carrot, peeled, cut in 1-inch cubes
1
small onion, peeled, cut in 1-inch cubes
2
white potatoes, peeled, cut in 1-inch cubes
1/2 package (1.75 ounces)
curry sauce mix
1 cup
chicken broth
Step 9 of 9
Stir vegetables until curry sauce dissolves and thickens (it will thicken as you stir it). Then remove pan and rack from pot. Fluff rice with a fork. Serve chicken with rice and curried vegetables.
