Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 tablespoon sunflower or vegetable oil; 1 large onion roughly chopped; 1 Medium carrot peeled and chopped; 2 Cloves garlic crushed; 2 teaspoons root ginger finely grated; 1 tablespoon Curry Powder; 1 tablespoon Plain Flour; 250 milliliters Chicken stock; 50 grams Maggi Coconut Milk Powder; 3 drops Maggi Liquid Seasoning (per 100ml); 400 grams Chicken mini fillets; 1 tablespoon Plain Flour; 1 large large eggs lightly beaten; 100 grams Japanese panko breadcrumbs; 3 tablespoons sunflower or vegetable oil; 1/2 bunch coriander leaves; 1 Medium Cucumber peeled into ribbons; 2 Mediums carrots peeled into ribbons; 2 tablespoons Lime Juice

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Easy

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35 Min

This is now a modern classic - we can't get enough in the Maggi Kitchen! Super quick and simple to make - why not make a double batch of the katsu curry sauce to freeze for another time?

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Ingredients

sunflower or vegetable oil

1 tablespoon

red onion (finely chopped)

1 large

carrots, grated

1 Medium

Garlic

2 Cloves

root ginger, finely grated

2 teaspoons

Curry Powder

1 tablespoon

Plain Flour

1 tablespoon

Chicken stock

250 ml

Maggi Coconut Milk Powder

50 g

Maggi Liquid Seasoning

3 drops

Chicken mini fillets

400 g

Plain Flour

1 tablespoon

Egg

1 large

Bread Crumbs

100 g

sunflower or vegetable oil

3 tablespoons

Fresh Coriander

0.5 bunch

Cucumber

1 Medium

carrots, grated

2 Mediums

Lime

2 tablespoons

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Nutritional Information

Carbohydrate

40.64 g

Energy

547.03 kcal

Fat

28.57 g

Protein

32.1 g

of which: saturates

10.03 g

Sodium

460.86 mg

of which: sugars

8.25 g

Recipe Steps

36 min

5 min

10 min

1 min

10 min

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36 min

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Heat the oil in a large pan and fry the onion for 5 minutes until softened. Add the carrots, garlic and ginger and fry for a further minute or two until aromatic. Reduce the heat, add the curry powder and 1tbsp plain flour and mix well, then slowly add the chicken stock, stirring until combined and thickened.

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Mix the coconut powder with 200ml boiling water and mix until smooth. Pour into the sauce. Add a splash of liquid seasoning then bring to the simmer for 10 minutes. Blend the sauce in a food processor or with a stick blender until smooth.

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36 min

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Tip 1tbsp plain flour onto a plate, a beaten egg onto another and the breadcrumbs onto a baking tray.

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Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated.

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Heat the oil in a large frying pan over a medium heat. Add half of the chicken pieces and cook for about 3 minutes on each side, or until golden. Remove from the pan and keep warm while you fry the remaining chicken. Then serve with the rice, cucumber and carrot ribbons, sauce and lime squeezed over if you like!

Chicken Katsu Curry

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