Chicken Katsu Curry
Recipes · Dinner · Recipe, Typed Supps
A Japanese curry that is mild, thick and faintly sweet, and nothing like an Indian one.
Allergens and patterns
Contains gluten, eggs.
Ingredients
- 2, flattened (400g) Chicken Breast — Beaten to an even thickness so the crumb browns at the same moment the middle finishes cooking.
- 1 1/2 cups (80g) Breadcrumbs — Panko is coarser and stays crisp far longer, which matters when there is sauce on the plate.
- 1 egg (50g) Eggs — The glue between the flour and the crumb. Without the flour layer first it slides straight off.
- 1 tbsp (15g) Curry Powder — A mild one. Japanese curry is aromatic rather than hot, and a fierce powder sends it somewhere else entirely.
- 1 large, sliced (150g) Onion — Cooked down slowly until sweet, which is where the sauce gets its body and most of its flavour.
- 1, sliced (100g) Carrot — Simmered in the sauce until soft enough to break with a spoon.
- 3 tbsp (30g) Plain Flour — Cooked into the onion with the curry powder to make a roux. This is the thickener — Japanese curry is a gravy, not a broth.
- 1 1/2 cups, cooked (300g) White Rice — Packed to one side of the plate with the sauce poured beside it, which is how it is served.
Nutrition per serving
- Calories: 795 kcal
- Protein: 57g
- Carbohydrate: 83.2g
- of which sugars: 9.2g
- Fat: 22.8g
- of which saturated: 6.5g
- Fibre: 12.1g
- Sodium: 370.1mg
Method
- Soften the onion and carrot for ten minutes, then stir in the flour and curry powder and cook two minutes.
- Add 500ml of stock slowly, whisking, and simmer 15 minutes until thick.
- Flour, egg and crumb the flattened chicken, then shallow-fry 3–4 minutes a side.
- Slice the chicken, and serve with rice and the sauce poured alongside.
Nutrients it supplies
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