Cooked - Homemade Chicken Katsu Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Homemade Chicken Katsu Curry

1.0

100g brown rice

2 boneless, skinless chicken breasts

1 medium free-range egg, beaten

1 teaspoon ginger and garlic paste

100g panko breadcrumbs

4 heaped tablespoons cornflour

Salt and pepper

½ cucumber, thinly sliced

100ml rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon caster sugar

2 teaspoons olive oil

1 onion, finely chopped

2 teaspoons garlic and ginger paste

1 teaspoon medium curry powder

½ teaspoon ground turmeric

½ teaspoon ground star anise

15g (1¾ tablespoons) plain (all-purpose) flour

275ml (scant 1¼ cups) hot chicken stock, made with 1 stock cube

1 tablespoon tomato ketchup

1–2 teaspoons soft light brown sugar

Preheat the oven to 220°C/200°C fan (425°F) Gas Mark 7.
Mix cucumber pickle ingredients in a bowl and set aside.
Cook rice per packet instructions, then drain.
Butterfly the chicken breasts, season with salt and pepper.
Prepare 3 bowls: one with beaten egg, garlic, and ginger paste; one with panko; and one with seasoned cornflour. Coat the chicken in cornflour, dip in egg mixture, then panko.
Spray chicken with oil, bake for 20–25 minutes, flipping halfway, until golden and crisp.
For the sauce, sauté onion in oil until softened. Add ginger and garlic paste, curry powder, turmeric, star anise, salt, and pepper. Cook for a minute, then add flour and mix.
Gradually add stock, stirring constantly. Add ketchup and sugar, simmer for 5 minutes, then blend until smooth.
Serve chicken with pickled cucumber, sauce, and rice.

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🍛Curry

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 41 weeks ago

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