Chicken katsu
Crumbed chicken breast with a mild curry sauce and rice.
- Time40 min
- LevelMedium
- Costabout £2.00 a head
Ingredients
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Method
- 1
Cook the onion and carrot in 1 tablespoon oil for 8 minutes. Stir in the curry powder and 1 tablespoon flour for 1 minute.
8 min - 2
Add the stock, soy sauce and honey and simmer for 15 minutes, then blend until smooth.
15 min - 3
Cook the rice following the pack instructions.
- 4
Slice each chicken breast in half horizontally and flatten slightly. Dip in the 100 g flour, then the egg, then the panko.
- 5
Fry in the remaining oil over a medium heat for 4 minutes each side until golden and cooked through.
8 min - 6
Slice the chicken and serve over rice with the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.