Chicken Katsu Curry Rice

Chicken Katsu Curry Rice

Flavourful Japanese curry rice served with chicken katsu makes the ultimate comfort food.
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 2
Chicken Katsu Curry Rice
Vegetable Oil
1 tbsp
Onion, chopped
1
Garlic, peeled
5 cloves
Carrots, chopped
2
Plain flour
1 tbsp
Curry powder
1 tbsp
Chicken stock
600ml
Brown sugar
2 tbsp
Soy sauce
1 tbsp
Bay leaf
1
Garam masala
½ tsp
Small chicken breasts
4
Flour, seasoned with salt and pepper
100g
Egg, beaten lightly
1
Panko breadcrumbs
250g
Oil
For frying
Japanese rice
1 serving
Pickles
To serve
Salad
To serve
Method
Chicken Katsu Curry Rice

Step 01

To make the sauce, heat the oil in a small pan. Add the onion and garlic, and saute it for 2 minutes.
Step 02
Throw in carrots and cook it for 10 minutes with the lid on until carrots are soft.
Step 03
Stir in the flour and curry powder, and cook for a minute.
Step 04
Pour in the stock slowly until combined. Do this gradually to avoid getting lumps.
Step 05
Add the sugar, soy sauce, and bay leaf, and bring to the boil. Then reduce heat and simmer for approximately 20 minutes or until sauce thickens.
Step 06
Add the garam masala, then pass the sauce through a sieve.
Step 07
Lay the seasoned flour, egg, and breadcrumbs on separate plates.
Step 08
Coat the chicken in the flour, then dip it into the egg and finally into the breadcrumbs.
Step 09
Heat the oil in a frying pan and fry the breaded chicken for 5 minutes on each side, or until golden.
Step 10
Remove the chicken from the pan and blot it with a paper towel.
Step 11
Slice the chicken diagonally and serve with the sauce drizzled over, rice, pickles, and salad.

For a healthier option, skip the deep frying and prepare the katsu in the oven instead.