Chicken katsu curry
Crisp panko chicken with a mild, sweet Japanese curry sauce. A family favourite.
- Time50 min
- LevelMedium
- Costabout £2.00 a head
Ingredients
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Method
- 1
Heat 1 tbsp oil in a pan and cook the onion and carrots for 8 minutes until soft. Add the garlic and cook for 1 minute.
8 min - 2
Stir in the flour and curry powder, then gradually add the stock. Add the soy, honey and chutney and simmer for 15 minutes.
15 min - 3
Blend the sauce until smooth, return to the pan and keep warm. Cook the rice according to the packet.
- 4
Season the chicken. Dip each piece in the flour, then egg, then panko.
- 5
Heat the remaining oil in a large frying pan over a medium heat. Fry the chicken for 4 minutes on each side until golden and cooked through.
8 min - 6
Slice the chicken and serve over rice with the curry 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.