chicken katsu curry

Name: chicken katsu curry
Total time: 45 min
Yield: serves 2

45 minutes + chilling
serves 2
A little effort

If you always order the katsu curry when you eat out in Japanese restaurants, you’ll be surprised to learn how easy it is to make at home. This is a chicken and pea version.

Ingredients

seasoned flour for dusting
egg 1, beaten
natural dried breadcrumbs 100g
skinless, boneless chicken thighs 4 large
basmati rice 100g
frozen peas 75g
sesame oil
soy sauce

curry sauce

onion 1, chopped
garlic 2 cloves, crushed
ginger a small chunk, peeled and finely chopped
chilli flakes a pinch (optional)
oil for frying
plain flour or mild curry powder 1 tbsp
chicken stock 350ml
brown sugar (any kind will work) 1 tsp

Method

Step 1

Put the flour, egg and breadcrumbs in separate dishes. Dust the chicken in flour, then the egg, then breadcrumbs. Chill for 20 minutes.
Step 2

To make the curry sauce cook the onion, garlic and ginger (and chilli flakes if using) in a little splash of oil until softened. Add the flour and curry powder mix, and cook for 2-3 minutes, stirring to stop it catching. Slowly add the chicken stock then stir in the sugar and simmer for 15 minutes. Blend the sauce to smooth using a stick blender or food processor.
Step 3

Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a non-stick frying pan. Fry the chicken until golden on both sides then transfer to a rack and finish cooking in the oven for 20 minutes.
Step 4

Boil the rice in lots of salted water, adding the peas for the last 2 minutes of cooking. Drain well then toss with a couple of drops of sesame oil and soy. Slice the chicken and arrange on top of the rice then serve with a drizzle of the reheated sauce.

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