Chicken-katsy

Chicken katsu curry with easy egg-fried rice

Katsu, a crispy cutlet with curry sauce, is simple to cook - and tastes so much better when it's homemade

By , 01 August 2018

(15 votes)

Chicken katsu curry with easy egg-fried rice
  • 55 Mins

  • Serves: 6

  • Price: £1.40 per serving

Nutritional Info
Each 419g serving contains
  • Energy

    2524KJ

    603KCAL

    30%
  • Fat

    19.7g

    med

    28%
  • Saturates

    2.5g

    low

    13%
  • Sugars

    11.7g

    low

    13%
  • Salt

    0.92g

    low

    15%
of your reference intake.
Typical energy values per 100g: 602kJ/144kcal.
Ingredients
  • FOR THE PICKLED VEG
  • 4 radishes, sliced
  • ¼ cucumber, halved, deseeded and sliced
  • 1 medium carrot, peeled and finely sliced
  • 1 red chilli, finely sliced
  • 2tbsp Asda Rice Vinegar
  • 1tbsp caster sugar
  • FOR THE CURRY SAUCE
  • 1tbsp rapeseed oil
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 2 cloves garlic, crushed
  • 3cm piece ginger, grated
  • 3tbsp mild curry powder
  • 3tbsp plain flour
  • 500ml chicken stock
  • 1tbsp clear honey
  • 1tbsp reduced-salt light soy sauce
  • 1 star anise
  • 1 bay leaf
  • ½tsp chilli flakes
  • FOR THE EGG RICE
  • 275g jasmine rice, rinsed
  • 125g frozen peas
  • 1 large carrot, diced
  • 2 large eggs, beaten
  • 2tbsp Asda Rice Vinegar
  • FOR THE CHICKEN KATSU
  • 4tbsp plain flour
  • 1 large egg, beaten
  • 80g fresh breadcrumbs
  • 2tbsp sesame seeds
  • 3 Butcher's SelectionChicken Breast Fillets, sliced in half
  • Rapeseed oil, for frying
  • TO SERVE
  • 1 spring onion, shredded
  • Coriander leaves
Method
  • To make the pickled veg, toss the sliced vegetables, chilli, rice vinegar and caster sugar together in a nonmetallic bowl until the sugar dissolves. Set aside.

  • To make the curry sauce, heat the oil in a pan on medium and fry the onion and carrot for 5-6 mins, until soft. Add the garlic, ginger and curry powder and cook for 2 mins. Sprinkle in the flour then gradually add the stock, stirring constantly. Add the honey, soy sauce, star anise, bay leaf and chilli flakes, then simmer for 15 mins. Remove the star anise and bay leaf, then blitz the sauce with a handheld blender until smooth. Keep warm until needed.

  • To make the egg rice, bring a large pan of water to the boil. Add the rice and simmer for 12 mins. Add the peas and carrot and cook for 3 mins. Swirl the water, pour in the eggs and cook for 2 mins. Drain through a sieve and return to the pan. Stir through the vinegar, then allow to sit.

  • To make the katsu, put the flour and beaten egg on separate plates. Mix the breadcrumbs and sesame seeds, then put on a third plate. Dip the chicken in the flour, then the egg and then the crumb mixture.

  • Heat the oil in a large frying pan over a high setting. Fry the chicken for 5 mins on each side until crisp, golden and cooked through inside. You will probably need to do this in 2 or 3 batches. Cut into wide strips.

  • To serve, divide the rice between 6 plates, followed by a serving of chicken. Top with katsu sauce, pickled veg, spring onions and coriander.