Chicken katsu curry
Chicken katsu curry
Ingredients
Katsu curry sauce
Crispy chicken
Baked rice
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Remember to defrost your meat. Defrost your meat in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.
This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.
To make the katsu curry sauce, heat the oil in a small pan. Add the chopped onion and garlic and sauté for 2 minutes.
Add in the carrots and sweat slowly for 10 minutes with the lid on. Stir until softened and they have started to caramelise.
Stir in the flour and Madras curry powder and cook for a minute.
Slowly pour in the stock until combined.
Add the honey (if using), soy sauce and bay leaf and bring to the boil.
Reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
Add the Garam Masala, remove the bay leaf then with a stick blender blend the sauce until smooth. If you don’t have a blender you should be able to push the soft vegetables through a sieve.
To make the crispy chicken, place the chicken breasts flat on a chopping board. Place your hand on top and carefully slice through the centre horizontally, creating two pieces.
To crumb the chicken, you’ll need what’s called a ‘pané system’. This consists of a plate or tray with seasoned flour, one with an egg and a little milk, and a third tray with breadcrumbs.
Coat the chicken through the flour first, then the egg wash and lastly the breadcrumbs, so the flour sticks to the chicken, the egg sticks to the flour and the breadcrumbs stick to the egg wash for the perfect crispy coating.
Shallow fry until golden and cooked through. Depending on how thick the chicken is it might need some time in the oven to cook through.
To cook the rice, place it into an oven-proof pot, add the water and a pinch of salt and the stock cube. Place on a tight-fitting lid and slowly bring up to the boil.
Once it comes up to the boil pop it into a preheated oven (180°C / 160°C fan) for 17 to 18 minutes.
Carefully remove the pot from the oven, fluff up the rice with a fork and serve with the katsu curry sauce.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.