A Singaporean Mum

This has got to be one of the easiest and quickest meals ever — all done in just 30 minutes, prep included! With air-fried frozen chicken cutlets, it’s perfect for fuss-free lunches or lazy weeknight dinners. The kids absolutely loved it — they even licked their plates clean!

Here’s how to do it!

Ingredients

For the Curry (Instant Pot):

1 carrot, diced

1 potato, diced

1 medium onion, diced

1/2 pack S&B curry paste (or 1 pack 92g)

500ml water

To Serve:

Chicken cutlet

Cherry tomatoes

Furikake

Cooked rice

Method

1. Start the Curry

• Turn the Instant Pot to Sauté mode.

• Add a little oil (optional), then sauté diced onions until soft and translucent (~2–3 minutes).

• Add carrot and potato. Sauté for another 2–3 minutes for extra flavour.

• Pour in 500ml water.

• Break the S&B curry paste into smaller blocks and add them in.

2. Pressure Cook the Curry

• Close the lid and set the Instant Pot to Pressure Cook for 15 minutes.

• Once done, immediately release pressure

• It should be thick and rich.

3. Air Fry the Chicken Cutlet

• While the curry cooks, place frozen chicken cutlet(s) in the air fryer.

• Air fry at 190°C for 15 minutes, flipping halfway.

• Once golden and crispy, let rest for a minute, then slice into strips.

4. Prepare the Side

• Rinse cherry tomatoes and drizzle with roasted sesame dressing.

5. Assemble the Katsu Don

• In a bowl, add a generous scoop of steamed Japanese rice.

• Pour the curry generously over one side.

• Lay sliced chicken cutlet over the top.

• Serve with cherry tomatoes on the side.