Chicken Katsu Curry

Ingredients

• 4 chicken breasts
• 100g panko breadcrumbs
• 2 eggs, beaten
• 50g plain flour
• Oil for shallow-frying
• For the sauce: 1 onion chopped, 2 carrots diced, 2 tbsp plain flour, 1 tbsp curry powder, 1 tbsp garam masala, 1 tbsp soy sauce, 1 tbsp honey, 600ml stock, 2 tbsp oil
• Cooked rice to serve

Instructions

1. For the sauce, soften the onion and carrot in oil for 8 minutes.
2. Stir in the flour and spices, then gradually add the stock, soy sauce and honey.
3. Simmer for 15 minutes until thickened, then blend until smooth.
4. Meanwhile, flatten the chicken slightly and coat in flour, egg, then panko.
5. Shallow-fry for 4-5 minutes a side until golden and cooked through.
6. Slice and serve over rice with sauce poured around.

Serving suggestions

• Add pickles or shredded cabbage on the side.

Storage & reheating

The sauce keeps 4 days and freezes well; cook the chicken fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions