Mains
Japanese
JapaneseChicken Katsu Curry
Crisp panko chicken with a mild, glossy Japanese curry sauce. The basic tier uses a shop-bought curry block, while the ultimate builds its own roux and sauce from scratch around a brined, double-coated cutlet.
Dairy-free
Nut-free
Budget version
Breaded chicken and a quick sauce from a shop-bought curry block.
Per serving£2.60
Total cost£5.20
Time35 min
Ingredients for 2
- 2 chicken breasts
- 80 g panko breadcrumbs
- 1 egg , beaten
- 3 tbsp plain flour
- 4 tbsp vegetable oil , for shallow frying
- Sauce
- 2 Japanese curry sauce cubes , shop-bought block
- 1 onion , sliced
- 400 ml chicken stock , from 1 cube
- To serve
- 150 g basmati rice
Method
- Coat each chicken breast in flour, then beaten egg, then panko, pressing to stick.
- Soften the onion in a splash of oil, add the stock and curry cubes and stir until melted into a smooth sauce; simmer 10 minutes.
- Cook the rice according to the packet instructions.
- Shallow fry the chicken for 4-5 minutes each side until golden and cooked through, then drain.
- Slice the chicken, plate with rice and pour over the curry sauce.
Equipment
The three ways, side by side
Budget
Breaded chicken and a quick sauce from a shop-bought curry block.
Better
Homemade spiced roux sauce with apple and carrot for sweetness.
Ultimate
Brined, double-coated cutlet with a from-scratch curry roux and dashi.
