Chicken Katsu Curry with Rice

Crisp panko chicken with a mild, glossy Japanese-style curry sauce and rice.

TIME BREAKDOWN
Prep: 30 min
Cook: 50 min
Total: 1 hour 20 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 300g short-grain or sushi rice
  • 360ml cold water
  • 4 skinless chicken breasts, about 150g each
  • 3 tbsp plain flour
  • 2 large eggs, beaten
  • 100g panko breadcrumbs
  • About 300ml sunflower oil, for shallow frying
  • For the curry sauce: 2 tbsp sunflower oil
  • For the curry sauce: 1 large onion, finely chopped
  • For the curry sauce: 2 carrots, finely diced
  • For the curry sauce: 2 cloves garlic, crushed
  • For the curry sauce: 30g butter
  • For the curry sauce: 3 tbsp plain flour
  • For the curry sauce: 2 tbsp mild curry powder
  • For the curry sauce: 1 tsp garam masala
  • For the curry sauce: 1 tbsp tomato ketchup
  • For the curry sauce: 1 tbsp light soy sauce
  • For the curry sauce: 1 tbsp runny honey
  • For the curry sauce: 1 eating apple, peeled and grated
  • For the curry sauce: 600ml hot chicken stock (1 stock cube)
  • Salt and black pepper to taste

Method

  1. For the curry sauce, heat the oil in a saucepan over a medium heat and cook the onion and carrots for 8 minutes until soft. Add the garlic and cook for 1 minute.

  2. Add the butter and, once melted, stir in the flour, curry powder and garam masala and cook for 2 minutes. Gradually stir in the hot chicken stock, stirring until smooth. Add the ketchup, soy sauce, honey and grated apple and simmer for 20 minutes until thick. Blend about half the sauce with a stick blender for a smoother, glossy texture.

  3. Rinse 300g short-grain or sushi rice in a sieve under cold running water until the water runs almost clear, then drain.

  4. Put the rice and 360ml cold water in a lidded saucepan and soak for 20 minutes. Bring to the boil, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid, then rest, covered, for 10 minutes.

  5. Cut each chicken breast in half horizontally and flatten to about 1.5cm thick between sheets of cling film. Season, then coat in flour, beaten egg and panko, pressing firmly.

  6. Heat the oil in a large frying pan over a medium heat to 170°C. Never leave hot oil unattended. Fry the chicken in batches for 3 to 4 minutes on each side until deep golden and cooked through, with no pink meat. Drain on kitchen paper and slice.

  7. Serve the rice with the sliced chicken katsu alongside and the curry sauce spooned over.