Japanese Chicken Katsu Curry
Chicken Katsu curry is one of our most frequently cooked Japanese dishes! Deliciously sweet sauce coating a crispy breaded cricken served on a bed of rice and a side of cucumber salad is all we need to get out tastebuds dancing! An easy, but equally indulgent meal that can easily be made vegetarian by substituting chicken with tofu or some vegetables!
Ingredients
- 130 g rice
- ½ small brown onion finely chopped
- 1 carrot finely grated
- 15 g ginger finely chopped/ grated
- 1 egg
- 3 tablespoon plain flour
- 40 g breadcrumbs
- 1 large chicken breast
- 3 tablespoon vegetable oil
- 1 tablespoon curry powder we used medium
- 2 tablespoon soy sauce
- 40 g mango chutney
For Cucumber Salad:
- ⅓ cucumber
- 1 tablespoon olive oil
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
Instructions
- Cook the rice following instructions on a packet.
- Crack an egg into a shallow bowl and whick lightly. Add 2 tablespoon of flour to a large plate, then add the breadcrumbs to another plate. Season breadcrumbs with salt and pepper.
- Cut the chicken in half lengthways so you have two thin slices of chicken.
- Coat the chicken pieces in flour, then roll them in the egg and finaly roll in the breadcrumbs pressing firmly to cover all over.
- Heat a large non-stick frying pan with 2 tablespoon of vegetable oil. Add the chicken breast pieces and cook for 6-7 min on each side. They should brown and crisp up and fully cook through.
- Heat a large non-stick frying pan with 1 tablespoon of vegetable oil. Add the finely grated carrot, ginger and onion and cook, stirring occasionally for 3 min. Add the curry powder and cook for another minute.
- Add 1 tablespoon of flour and cook for 30 seconds, stirring. Reduce the heat to low and add 300ml of boiling water. Tip in soy sayce and mango chutney. Stir and leave to cook for 5-8 minutes until the sauce thickens. Season with salt and pepper.
- In the meantime, thinly slice your cucumber into rounds. Toss with rice vinegar, olive oil and a pinch of salt. Sprinkle with some sesame seeds.
- Slice the chicken into strips. Spoon the katsu sauce into a wide shallow bowl, spoon the rice and cucumber salad on top and place the sliced chicken breast next to them.
Nutrition
Calories: 635kcalCarbohydrates: 100gProtein: 39gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 154mgSodium: 1350mgPotassium: 916mgFiber: 5gSugar: 15gVitamin A: 5314IUVitamin C: 9mgCalcium: 131mgIron: 5mg
Tried this recipe?Let us know how it was!