The Crispiest Chicken Katsu Curry Recipe

By Mimi

You’ve arrived in Japan! Among the neon lights, you’ll find seafood, skewers charring over an open flame and delicious, hearty bowls of miso ramen, chicken and egg rice and the nation’s favourite katsu curry.

Unlike other curries, the fried breaded chicken in a katsu curry is what gives its satisfyingly crunchy texture. Which, combined with a mild curry sauce and warm rice, is comforting and delicious.

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Ingredients (Serves 2)

1 shallot

130g brown rice

1 egg

15g fresh ginger

8g soy sauce

50g baby leaf salad

20g mango chutney

1 tbsp curry powder

1 carrot

15ml rice vinegar

30g panko breadcrumbs

2 x 125g chicken breast fillets

2 tbsp flour

Salt and pepper

Olive oil

Vegetable oil

Method

Step 1: Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 15-20 min or until it’s tender with a slight bite.

Once cooked, drain, return it to the pot and keep covered until serving.

Step 2: Top, tail and peel half the carrot[s] into a pile of ribbons.

Grate the remaining carrot. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger, and peel and chop the shallot.

Step 3: Crack the egg into a shallow bowl and beat lightly with a fork

flour saltpepperpanko breadcrumbs

Step 4: Boil a kettle.

Coat the chicken breasts in the flour, tap off the excess, then add it into the beaten egg and finally press it into the breadcrumbs firmly to evenly coat all over.

Step 5: Heat a large, wide-based pan (preferably non-stick with a matching lid), with 2-3 tbsp vegetable oil over a medium heat.

Once hot, add the grated carrot, ginger and shallot and cook for 3 min.

Add the curry powder and cook for a further 2 min.

Add 1 tbsp flour and cook for 1 min, stirring to coat the vegetables evenly.

Step 6: Add 300ml boiled water and reduce the heat to low. Add the soy sauce and stir through the mango chutney and cook for 5-7 min or until the sauce has thickened to a curry-like consistency.

saltkatsu sauce.

Step 7: Heat a separate, large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat.

coated chicken

Step 8: In a large bowl combine the rice vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt – this is your dressing

Step 8: Wash the baby leaf salad, then add the salad and the carrot ribbons to the bowl with the dressing and give it a good mix up

Slice the cooked chicken into strips

Spoon the katsu sauce onto the plate and serve the sliced chicken over the sauce with the cooked brown rice and salad to the side

Enjoy!

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