The Crispiest Chicken Katsu Curry Recipe
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)
130g brown rice
15g fresh ginger
8g soy sauce
50g baby leaf salad
20g mango chutney
1 tbsp curry powder
15ml rice vinegar
30g panko breadcrumbs
2 x 125g chicken breast fillets
2 tbsp flour
Salt and pepper
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 3: Crack the egg into a shallow bowl and beat lightly with a fork
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 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