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

Learn about the history and culture of Chicken Katsu Curry →

Added ✓ View plan

Chicken Katsu Curry

Ingredients

Method

Your meal plan