Chicken Katsu Curry
35Min
Easy
Ingredients
4
ingredient_quantity
recipe ingredient
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
ml
Chicken stock
400
g
Chicken mini fillets
1
tablespoon
Plain Flour
1
large
large eggs, lightly beaten
100
g
Japanese panko breadcrumbs
3
tablespoons
sunflower or vegetable oil
0.5
bunch
coriander leaves
1
Medium
Cucumber, peeled into ribbons
2
Mediums
carrots, peeled into ribbons
2
tablespoons
Lime Juice
.
Nutrition Value
Energy
456.9 kcal
Protein
31.12 g
Carbohydrate
37.43 g
of which: sugars
7.39 g
Fibre
4.49 g
Fat
20.42 g
of which: saturates
2.93 g
Information per serving
Instructions
35 Minutes
-
Step1
5 MinHeat 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 flour and mix well, then slowly add the chicken stock, stirring until combined and thickened. -
Step2
10 MinMix 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. -
Step3
1 MinTip the flour onto a plate, the beaten egg onto another and the breadcrumbs onto a baking tray. -
Step4
10 MinCoat 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. -
Step5
10 MinHeat 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!
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