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Chicken katsu curry

Chicken katsu curry

By Dylan El Khoury
20’ Prep time
20’ Cook time
40’ Total time
542 Calories
4 Serving

Summary

Katsu is a classic japanese dish where the chicken is coated in panko breadcrumbs and fried to give a crispy texture. in this recipe, the chicken is served with udon in a coconut katsu curry sauce. you can also swap the udon for noodles, or serve the sauce on the side with rice.
Dylan El Khoury 0 Followers

Step by Step

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Step 1

Season the flour and sprinkle over the chicken. Dip the chicken in the egg and then in the panko crumbs to evenly coat.
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Step 2

Heat the oil in a frying pan and fry the chicken on a low heat for 10 minutes, turning occasionally until cooked throughout with no pink meat and juices run clear. Remove and keep warm.
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Step 3

Meanwhile, cook the udon noodles in a pan of boiling water for 6 minutes then add the edamame beans for 3 minutes, then drain well.
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Step 4

Wipe the frying pan out with kitchen paper and heat 1 tbsp oil. Fry the carrots and salad onions for 3 minutes, stir in the katsu curry sauce and 100ml water and cook for 1 minute, stir in the noodles and beans and warm through. Serve the noodles topped with the chicken cut into 2cm wide strips.

Ingredient

  • Carrots
    Carrots
    2
  • British blacktail medium free range eggs
    British blacktail medium free range eggs
    1
  • Plain flour
    Plain flour
    1 tbsp
  • Cooks' ingredients panko breadcrumbs
    Cooks' ingredients panko breadcrumbs
    100 grams
  • Frozen edamame beans
    Frozen edamame beans
    100 grams
  • Chicken breast fillets
    Chicken breast fillets
    380 grams
  • Bunch of salad onions
    Bunch of salad onions
    1
  • Waitrose katsu curry sauce
    Waitrose katsu curry sauce
    140 grams
  • Clearspring japanese organic brown rice miso
    Clearspring japanese organic brown rice miso
    200 grams

Nutrition Facts

View nutrition facts
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