Sliced chicken katsu with curry sauce and rice

Japanese · Curry

Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 5 tbsp vegetable oil; 2 onions, finely chopped; 2 garlic cloves, crushed; 5cm piece of ginger, grated; 2 tsp turmeric; 4 tbsp mild curry powder; 2 tbsp plain flour; 600ml chicken or vegetable stock; 200ml coconut milk; 2 tsp light soy sauce; 2 tsp sugar; 240g rice; 4 skinless chicken breasts; 100g plain flour; 4 eggs, lightly beaten; 200g panko breadcrumbs; 150ml vegetable oil, for frying; 80g mixed salad leaves

Crisp panko chicken with a proper from-scratch katsu curry sauce.

Prep

15 min

Cook

30 min

Total

45 min

Serves

Difficulty

Easy

Protein

~48g

Ingredients

Make this recipe gluten free

Use gluten-free plain flour for both the sauce and the chicken coating, gluten-free panko, and gluten-free soy sauce. Check your stock is GF too.

Units

4 servings

Dad's tip

Don't let the panko burn — keep turning till it's golden. You can finish off cooking the chicken in an air fryer if you have one.

Method

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Chicken Katsu Curry

Ingredients

Method

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