Chicken Katsu Curry is a restaurant favourite and it’s so easy to make at home. With a combination for crispy chicken, a rich sauce and Jasmine rice, it will take your tastebuds on a journey!
Ingredients
Method
For the rice
- 120g Tilda Jasmine Rice
- 300ml water
For the curry
- 3-4 tbsp sunflower oil
- 100g onion, diced
- 3 cloves garlic, minced
- 1 tbsp flour
- ½ tbsp curry powder
- ½ tbsp turmeric
- ½ tbsp brown sugar
- 2 tbsp soy sauce
- 250 ml chicken stock
For the chicken
- 2 Skinless chicken breasts
- 4 tbsp Flour
- 1 egg
- 50g panko breadcrumbs
- Salt and pepper to taste
- Oil for frying
Notes
- Add rice and water to a pan and cook according to packet instructions.
- Meanwhile add oil to another pan over a medium heat. Cook until onions have softened (for around 5-7 mins)
- Next add the garlic and flour and stir for 1 min.
- Then add the curry powder, turmeric, brown sugar, soy sauce and chicken stock.
- Stir for a few mins until well combined and then lower the heat. Cook for another 10 mins.
- Once cooked, use a handheld blender to blend the curry until smooth and creamy.
- While the curry is cooking, coat the chicken breast in flour, then egg, then panko breadcrumbs. Shallow fry on medium to high heat until cooked through and golden (for around 4-5mins).
- Slice chicken, pour over curry and serve with rice.
