Japanese · Lunch, Dinner

Chicken katsu curry

Crisp panko-crusted chicken cutlet sliced over rice with a mellow Japanese curry sauce.

Calories

769 kcal

Protein

47 g

Carbs

107 g

Fat

17 g

Prep

15 min

Cook

20 min

Per serving, for one person.

• Dairy free

Contains: gluten, egg.

Ingredients

• 140 g Chicken breast
• 38 g Panko breadcrumbs
• ½ egg Eggs
• 12 g Plain flour
• 60 g Jasmine rice
• ½ onion Onion
• ¾ carrot Carrots
• 1 tbsp Curry powder
• ¾ tbsp Sunflower oil
• 180 ml Vegetable stock
• 1 tbsp Cornflour

Method

1. Cook the rice according to packet instructions.
2. Dip the chicken in flour, then egg, then panko, and pan-fry in the oil for 4 minutes each side until crisp and cooked through.
3. Meanwhile, soften the onion and carrot for 6 minutes, stir in the curry powder and cook for 1 minute.
4. Add the stock and simmer for 8 minutes, then thicken with the cornflour mixed in a little water.
5. Slice the chicken and serve over rice, ladled generously with the curry sauce.

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