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
Better version
Homemade spiced roux sauce with apple and carrot for sweetness.
Per serving£4.50
Total cost£9.00
Time55 min
Ingredients for 2
- 2 free-range chicken breasts
- 100 g panko breadcrumbs
- 1 egg , beaten
- 3 tbsp plain flour
- Sauce
- 1 onion , diced
- 1 carrot , diced
- 1 clove garlic , grated
- 1 tbsp mild curry powder
- 1 tbsp plain flour , for the roux
- 1 apple , grated
- 500 ml chicken stock
- To serve
- 150 g jasmine rice
Method
- Soften the onion, carrot and garlic in oil for 8 minutes, then stir in the curry powder and roux flour and cook for 1 minute.
- Gradually whisk in the stock, add the grated apple and simmer for 15 minutes, then blend smooth for a silky sauce.
- Coat the chicken in flour, egg and panko. Cook the rice.
- Shallow fry the cutlets for 4-5 minutes per side until deep golden and cooked through, then rest on kitchen paper.
- Slice the katsu, serve over rice and ladle the warm sauce alongside.
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.
