House recipe
🍛 Chicken katsu curry
Panko-crumbed chicken cutlets with a vegetable curry sauce made from Japanese curry roux.
Allergens. Contains: Gluten, Eggs, Soy. May contain, depending on the brands you buy: Soy, Eggs, Milk, Celery, Mustard.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 2 chicken breast, butterflied and flattened
- 40 g plain wheat flour
- 1 eggs, beaten
- 80 g panko breadcrumbs
- 150 ml sunflower oil, for shallow-frying
- 1 onion, sliced
- 1 carrot, diced
- 1 potatoes, diced
- 100 g japanese curry roux, about half a box
- Salt, to taste
- 250 g sushi rice
Method
- Cook the rice. Fry the onion in 1 tbsp oil until soft, add the carrot and potato, cover with about 600 ml water and simmer for 15 minutes until tender.
- Take the pan off the heat, break in the curry roux and stir until melted, then simmer gently for 5 minutes until thick.
- Season the chicken with salt, dust it in flour, dip it in egg and press it into the panko on both sides.
- Heat the remaining oil in a frying pan and fry the chicken over medium heat for 4 to 5 minutes per side until deep golden and cooked through.
- Drain the chicken on kitchen paper, rest for a minute and slice into strips.
- Plate the rice, lay the chicken alongside and spoon the curry sauce over the rice and part of the cutlet.