Chicken katsu curry
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 2
Skip to ingredients
- for dusting seasoned flour
- 1 eggbeaten
- 100g natural dried breadcrumbs
- 4 large skinless, boneless chicken thighs
- 100g basmati rice
- 75g frozen peas
- sesame oil
- soy sauce
curry sauce
- 1 onionchopped
- 2 cloves garliccrushed
- a small chunk gingerpeeled and finely chopped
- a pinch (optional) chilli flakes
- for frying oil
- 1 tbsp plain flour or mild curry powder
- 350ml chicken stock
- (any kind will work) 1 tsp brown sugar
Nutrition: per serving
- kcal816
- fat21.1g
- carbs94.3g
- fibre8.3g
- protein58.4g
- salt2.2g
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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