Chicken Katsu Curry
Crunchy panko chicken over rice with a mellow, glossy Japanese curry sauce.
Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Per serving
680 kcal
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Instructions
Step 1: Soften the onion and carrot in butter for 10 minutes.
Step 2: Add stock and simmer 15 minutes, then stir in the curry roux until thick.
Step 3: Flatten the chicken breasts to an even thickness and season.
Step 4: Coat in flour, then beaten egg, then panko, pressing firmly.
Step 5: Shallow fry for 3 to 4 minutes a side until deep golden and cooked through.
Step 6: Rest 3 minutes, then slice thickly.
Step 7: Serve over rice with the curry sauce poured alongside.
Ingredients
Quantities update automatically for 4 servings.
- 4 piecesChicken breast — flattened
- 150 gPanko breadcrumbs
- 80 gPlain flour
- 2 wholeEgg — beaten
- 100 gJapanese curry roux
- 1 largeOnion — sliced
- 1 largeCarrot — diced
- 300 gShort grain rice
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 680 kcal
- Protein
- 42 g
- Carbohydrates
- 72 g
- Fat
- 24 g
- Saturated fat
- 7 g
- Fibre
- 4 g
- Sugar
- 9 g
- Sodium
- 1020 mg
These figures are estimates for general information only and are not medical or dietary advice.