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Chicken Katsu Curry

Chicken Katsu Curry

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If you are strapped for time but will not compromise on taste, this chicken curry is exactly what you need. Enjoy the silky sauce, crispy breaded chicken, rice and peas
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Prep Time 28 minutes
Cook Time 45 minutes
Total Time 1 hour 13 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 710
Ingredients Method Nutrition Notes

Ingredients
  

  • 50g Seasoned Flour
  • 2 Eggs, beaten
  • 100g Panko Breadcrumbs
  • 4 large skinless Chicken Breasts
  • 100g Basmati Rice
  • 75g Frozen Peas
  • 2 Tbsp Vegetable Oil
  • Sesame Oil
  • 1 Tbsp Dark Soy Sauce
For the Curry Sauce
  • 1 Onion, chopped
  • 2 Cloves of Garlic crushed
  • 5g Ginger, peeled and chopped
  • 1/2 Tsp Chilli Flakes
  • Splash of Vegetable Oil
  • 1 Tbsp Mild Curry Powder
  • 200ml Chicken Stock
  • 1 Tbsp Brown Sugar

Method
 

  1. Put the Flour, Egg and Breadcrumbs on separate dishes or trays
  2. Dust the Chicken in Flour, then Egg and finally Breadcrumbs
  3. Chill for 30 minutes
To make the Curry Sauce
  1. Cook the Onion, Garlic, Ginger and Chilli Flakes until softened
  2. Add the Curry Powder, stir and cook for 2-3 minutes, taking care not to catch on the bottom of the pan
  3. Slowly add in the Chicken Stock and then the Sugar
  4. Simmer for 15 minutes
  5. Blend the sauce until it is smooth using a stick blender or food processor
  6. Heat the Oven to 180 degrees C
  7. Heat 2 Tbsp of Oil in an ovenproof non stick frying pan
  8. Fry the Chicken on both sides until golden brown
  9. Transfer to a tray with a rack and finish cooking for 20 minutes in the oven
  10. Boil the Rice in salted water for about 10 minutes, adding the peas about a minute from the end
  11. Drain well and then toss with a couple of drops of Sesame Oil and Soy Sauce
  12. Slice the Chicken and then arrange on top of the Rice and Peas
  13. Serve with a drizzle of the reheated sauce

Nutrition

Calories: 710kcalCarbohydrates: 45gProtein: 64gFat: 29gSaturated Fat: 5gSodium: 700mgFiber: 4gSugar: 8g

Notes

If you require a guaranteed smooth curry sauce pass through a sieve after blitzing them warm again

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