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
Servings: 4 portions
- 4 chicken breasts
- 2 eggs
- 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
- 1 carrot
- 100 g snap peas
- 2 spring onions US: scallions
- coriander, good handful US: cilantro
- 1 lime
- 250 g rice
- 450 g water
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.
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.
Serving: 1portion | Calories: 745kcal | Carbohydrates: 95g | Protein: 63g | Fat: 11g | Saturated Fat: 3g | Sodium: 1262mg | Fiber: 6g | Sugar: 6g