Print Recipe
5 from 1 vote

Chicken Katsu Curry

A delicious Japanese curry dish made with panko breaded chicken and a to-die-for curry sauce
Prep Time30 mins
Cook Time30 mins
Course: Dinner
Cuisine: Japanese
Keyword: chicken, chicken katsu curry, curry, katsu, rice
Servings: 4 portions
Calories: 745kcal
Author: Sune Trudslev

Ingredients

Chicken

  • 4 chicken breasts
  • 2 eggs
  • panko
  • flour

Curry Sauce

  • 1 onion, large
  • ginger, thumb sized piece
  • 2 cloves garlic
  • 2 tbsp curry powder, medium
  • 500 ml chicken stock
  • 2 tbsp corn starch
  • 2 tbsp water
  • 2 tbsp soy sauce
  • 1 pinch cane sugar

Salad

  • 1 carrot
  • 100 g snap peas
  • 2 spring onions US: scallions
  • coriander, good handful US: cilantro 
  • 1 lime

Rice

  • 250 g rice
  • 450 g water
  • salt

Instructions

Prepare all the vegetables

  • Chop the onion finely.
  • Peel and chop the garlic cloves.
  • Peel the ginger with a teaspoon and chop it finely.
  • Peel the carrot and slice it into ribbons using your slicer.
  • Slice the sugar snaps finely on a bias.
  • Slice the spring onions on a bias.
  • Pick the leaves off a good handful of coriander.
  • Cut the lime in half, and cut one of the halves into wedges.

Prepare the chicken

  • Flatten the chicken breasts by bashing on them using a rolling pin (or a frying pan, Jamie Oliver-style)
  • Prepare three bowls: one with wheat flour, one with two eggs, lightly beaten and one with panko bread crumbs.
  • Take a chicken bread and dip it in flour and dust it off.
  • Dip it in egg. Make sure there's egg all over the surface.
  • Dip it in panko bread crumbs and put it in a plate.
  • Repeat with the other 3 chicken breasts.

Cook the rice

  • Put the rice and the water in a pot, add a good pinch of salt.
  • Bring the water to the boil and put the lid on and turn down the heat so that the it simmers.
  • Let it simmer for 12 minutes. Then take it off the heat and let it rest for at least 12 minutes.

Make the sauce (while the rice is cooking)

  • Mix 2 tbsp of corn starch with 2 tbsp of water.
  • Heat a lug of oil in a pot over medium heat and add the curry to bloom it.
  • Add the onion, garlic and ginger and fry for a couple of minutes until softened.
  • Add the chicken bouillon and bring to the boil.
  • While stirring pour in some of the corn starch slurry. Let is simmer for about 30 seconds.
  • Check the thickness of the sauce and pour in more slurry if you want it thicker.
  • Add soy sauce and a pinch of sugar and let it simmer for 10 minutes.
  • If you want the sauce smooth, give it a blitz or three with your hand blender.

Fry the chicken breasts

  • Heat a good amount of oil in a frying pan. It should cover the entire bottom of the pan.
  • Fry the chicken breasts about 5 minutes on each side, or until they are cooked through.
  • Cut each chicken breast in slices.

Prepare the salad

  • Add all the ingredients for the salad into a small bowl and squeeze the half lime over the salad.
  • Mix the salad with your hands (or tongs if you are so inclined).

Work the plate

  • Put rice in a little bowl push it down with a spoon. Turn it out onto the plate.
  • Add the chicken on top of the rice mountain and pour over a good glug of curry sauce.
  • Arrange the salad on the place and place a lime wedge for some more tang.

Video

Nutrition

Serving: 1portion | Calories: 745kcal | Carbohydrates: 95g | Protein: 63g | Fat: 11g | Saturated Fat: 3g | Sodium: 1262mg | Fiber: 6g | Sugar: 6g