Afghan-style Tori Katsu

Ingredients

In this Afghan adaptation of Tori Katsu, we incorporate Afghan spices and nuts to infuse the dish with the flavors of Afghan cuisine. The traditional Japanese panko breadcrumbs are replaced with a mixture of breadcrumbs and crushed Afghan nuts, adding a unique nutty taste and texture to the chicken cutlets. Additionally, the dish is served with fragrant Afghan rice and a tangy yogurt sauce, which complements the flavors of the spiced chicken. We alse have the original recipe for Tori katsu, so you can check it out.

• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground paprika 1/2 teaspoon ground paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup breadcrumbs 1 cup breadcrumbs
• 1/2 cup crushed Afghan nuts (such as pistachios or almonds) 1/2 cup crushed Afghan nuts (such as pistachios or almonds)
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• Cooked Afghan rice, for serving Cooked Afghan rice, for serving
• Yogurt sauce, for serving Yogurt sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 40g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Pound the chicken breasts to an even thickness.
2. 2.
   In a small bowl, mix together the ground cumin, coriander, turmeric, paprika, salt, and pepper.
3. 3.
   Rub the spice mixture onto both sides of the chicken breasts.
4. 4.
   In a shallow dish, combine the breadcrumbs and crushed Afghan nuts.
5. 5.
   Dip each chicken breast into the beaten eggs, then coat it in the breadcrumb and nut mixture, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a large skillet over medium heat.
7. 7.
   Fry the chicken cutlets until golden brown and cooked through, about 4-5 minutes per side.
8. 8.
   Remove the cutlets from the skillet and drain on a paper towel-lined plate.
9. 9.
   Serve the Afghan-style Tori Katsu with cooked Afghan rice and a side of yogurt sauce.

Treat your ingredients with care...

• Afghan nuts — Make sure to crush the nuts finely to achieve a good texture for the breadcrumb coating.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Afghan chili powder to the spice mixture.
• If you prefer a lighter version, you can bake the chicken cutlets in the oven instead of frying them.
• Experiment with different types of Afghan nuts, such as pistachios or almonds, to vary the flavor and texture of the breadcrumb coating.
• Serve the Tori Katsu with a side of Afghan pickles for a tangy and refreshing contrast.
• Leftover Tori Katsu can be enjoyed cold as a delicious addition to salads or sandwiches.

Serving advice

Serve the Afghan-style Tori Katsu hot, alongside a generous portion of fragrant Afghan rice. Drizzle the chicken cutlets with the tangy yogurt sauce and garnish with fresh herbs, such as cilantro or mint, for a burst of freshness.

Presentation advice

Arrange the golden-brown chicken cutlets on a platter, placing them on a bed of fluffy Afghan rice. Garnish with sprigs of fresh herbs and serve the tangy yogurt sauce in a small bowl on the side. The vibrant colors and contrasting textures will make this dish visually appealing.