Katsu curry
Crisp oven-baked chicken sits beside rice and a mild vegetable curry sauce.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 2
- Level
- Medium
Gather
Ingredients
- 2chicken breasts, flattened to an even 1.5 cm thickness
- 30 gplain flour
- 1egg, beaten
- 70 gpanko breadcrumbs
- 2 tbspvegetable oil
- 1onion, finely chopped
- 1carrot, grated
- 2 tspmild curry powder
- 350 mlchicken stock
- 1 tbspsoy sauce
- 1 tsphoney
- 150 gbasmati rice
Make
Method
- 1.
Heat the oven to 220°C/200°C fan and line a baking tray. Reserve 10 g of the flour for the sauce.
- 2.
Coat the chicken in the remaining flour, then egg, then breadcrumbs. Put on the tray and drizzle with 1 tbsp oil.
6 minutes - 3.
Bake for 22–25 minutes, turning halfway, until golden and the centre reaches 75°C.
25 minutes - 4.
Meanwhile, heat the remaining oil in a saucepan. Soften the onion and carrot for 7 minutes, then stir in the curry powder and reserved flour for 1 minute.
8 minutes - 5.
Gradually stir in the stock, then add the soy sauce and honey. Simmer for 12 minutes and blend carefully until smooth.
14 minutes - 6.
While the sauce simmers, cook the rice according to the packet and drain. Slice the chicken and serve with the rice and sauce.
15 minutes