Chicken katsu curry
Last updated date: 14 September 2020
- 3 skinless chicken breasts
- 2 tablespoons plain flourall purpose flourX
- 1 egg, beaten
- 1 cup panko or regular breadcrumbs
- spray oil
- 1 ¼ cups basmati rice
- 3 cloves garlic, crushed
- 2 tablespoons medium curry powder
- 400ml reduced-salt chicken stock
- 1 teaspoon runny honey
- 2 tablespoons mirin
- 1 tablespoon reduced-salt soy sauce
- 1½ tablespoons cornflourcornstarchX
1 Heat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
2 Flatten the chicken breasts to about 1cm thick with a rolling pin. Put the flour, egg and breadcrumbs in separate bowls. Dip each flattened chicken breast into the flour, then the egg, then the breadcrumbs to coat.
3 Spray a large non-stick frying pan with oil and set over a medium-high heat. Add the coated chicken to the hot pan and cook for 2 min on each side or until golden. Transfer to the prepared baking tray and bake for 15 min or until cooked through.
4 Meanwhile, cook the rice according to the pack instructions. Spray a medium pan with oil and set over a medium-high heat, then fry the garlic for 1 min. Add the curry powder and cook for 30 sec. Add the stock, honey, mirin and soy sauce, then bring to a simmer. Mix the cornflour with 2 tablespoons cold water, then add to the pan and continue to simmer for 10 min, stirring now and then. Slice the cooked chicken and serve with the rice and sauce.
This dish is traditionally served with shredded cabbage – it’s also great with steamed edamame.
Nutrition Info (per serve)
Total fat 4.7g
–Saturated fat 1.1g
Dietary fibre 3g
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