Chicken Katsu Curry

RecipenKitchen Recipe 1 h 10 min · Serves 4 · Japanese

Why make it Crisp panko-coated chicken cutlets served over steamed rice with a mild, glossy Japanese-style curry sauce made from pantry spices. A comforting weeknight dinner for the whole family.

You’ll need

Serves 4 650 g boneless chicken breast (2 large), each sliced horizo… 1 tsp salt, for the chicken ½ tsp black pepper 4 tbsp plain flour, for dusting 2 eggs, beaten 120 g panko breadcrumbs 250 ml neutral oil, for shallow frying 2 tbsp neutral oil, for the sauce + 17 more in the full recipe

1 Step 1 of 11 Rinse the rice in a bowl of cold water, swirling and draining until the water runs almost clear. Drain well and place in a pot with 450 ml water.

2 Step 2 of 11 Bring the rice to a boil, cover, then reduce to the lowest heat and cook until the water is absorbed. Turn off the heat and leave it covered to steam.

3 Step 3 of 11 Heat 2 tbsp oil in a saucepan over medium heat. Cook the onions with a pinch of salt, stirring often, until soft and golden at the edges.

4 Step 4 of 11 Add the garlic, ginger, carrots and potato and stir for 2 minutes. Sprinkle over 2 tbsp flour, the curry powder and garam masala and stir for 1 minute until the flour smells toasty and no dry patches remain.

5 Step 5 of 11 Pour in the hot stock a little at a time, stirring to avoid lumps. Add the soy sauce, ketchup, honey and apple, then simmer partly covered until the potato and carrot are very tender and the sauce coats a spoon. The last 6 steps are in the full recipe.

Cook’s tip Slicing the breasts into thin, even cutlets lets the chicken cook through before the crumb darkens.

Chicken Katsu Curry

Ready to cook? Exact amounts, every step, timings and tips, free on RecipenKitchen. Get the full recipe