Chicken katsu curry
If you always order the katsu curry when eating out in Japanese restaurants, you’ll be surprised to learn how easy this breaded chicken recipe is to make at home. Try our version with peas and rice
- 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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