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01377 217243

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Easy Chicken Katsu Curry with Sticky Rice and Pickles

Ingredients

Serves 4

For the Chicken Katsu:

  • 4 Soanes boneless, skinless chicken breasts
  • ¼ tsp salt, pinch of pepper
  • 100g plain flour
  • 3 large eggs, beaten
  • 2 tsp soy sauce
  • 100g panko breadcrumbs
  • Vegetable oil for frying

For the Curry Sauce:

  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 3cm piece of ginger, grated
  • 2 carrots, diced
  • 1 potato, peeled and diced
  • 2 tbsp curry powder
  • 250ml chicken or vegetable stock
  • 2 tbsp soy sauce
  • 1 tbsp honey or sugar
  • Salt and pepper (to taste)

For the Vegetable Pickle:

  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 2 radishes, thinly sliced
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • Pinch of salt

For the Sticky Rice:

  • 250g sushi rice

Method

1. To prepare the sticky rice, rinse the sushi rice under cold water until the water runs clear. Cook according to pack instructions.

2. To prepare the chicken, flatten the chicken with a rolling pin between two pieces of cling film until it’s 1cm thick. Season with salt and pepper.

3. Set up three bowls: one with flour, one with the beaten eggs and soy sauce and one with panko breadcrumbs.

4. Dredge each chicken breast in the flour, then dip into the beaten eggs, then finally coat it with panko breadcrumbs, pressing gently to adhere. Set aside.

5. To prepare the curry sauce, heat a little vegetable oil in a saucepan and add onion, garlic and ginger. Cook for 2 – 3 minutes until softened. Add the carrots and potatoes and cook for another 5 minutes, stirring occasionally.

6. Sprinkle the curry powder over the vegetables, stirring to coat evenly. Cook for 1 – 2 minutes to cook out the spices.

7. Gradually pour in the stock. Add the soy sauce and honey or sugar. Bring to a simmer and cook for 10 – 15 minutes or until the vegetables are tender and the sauce has thickened. Blend the sauce until smooth and season to taste. Add more stock or water if the sauce is too thick.

8. To prepare the vegetable pickle, combine the carrot, cucumber and radishes in a bowl. In a separate bowl, mix the rice vinegar, sugar and salt until the sugar is dissolved. Pour over the vegetables and combine.

9. Heat vegetable oil in frying pan over medium-high heat. Fry the chicken for 4 – 5 minutes on each side or until golden brown and cooked through. Drain on a paper towel-lined plate to absorb excess oil then slice into strips. Slice into strips.

10. Once the sticky rice is cooked, serve with the chicken and curry sauce. Garnish with the fresh coriander and serve with the vegetable pickle on the side.