Chicken Katsu Curry
- Medium
- Main
- 1 hour
- Serves 5
- Jump to Recipe
Explore BRITE Box’s delightful Chicken Katsu Curry recipe – it’s not only fun to make, but a joy to eat.
Discover the magic in every bite, create a delicious meal, and most of all, have fun.
You can create this recipe by following the instructions below.
Ingredients
For the Sauce
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 carrot, diced
- 2 garlic cloves, chopped
- 1 tbsp curry powder
- 1 tsp turmeric
- 1.5 tbsp plain flour
- 1 chicken stock cube dissolved in 500ml boiled water
- 1 tbsp soy sauce
- 1 tbsp honey/sugar
- 300g basmati rice
- 300g basmati rice
For the Chicken
- 600g chicken breast, sliced lengthways into strips
- 2 eggs
- 150g breadcrumbs
- 2 tsp vegetable oil
- Salt and pepper
Equipment
- 2 saucepans, chopping board, knife, sieve, 3 shallow bowls, oven tray, measuring jug, wooden spoon, greaseproof paper
Allergens
- Wheat (gluten), celery, eggs, soya
Method
Energy Saving Tip!
Save energy by frying instead of oven baking your chicken strips – don’t heat the oven, ignore oven instructions throughout and wait until step 15 to fry.
- Preheat the oven to: GM6 / 200C / 180C fan (or if frying, no oven needed)
- Chop the onion, carrot and garlic into very small pieces and put to one side
- Slice the chicken into thin goujon strips
- Season the chicken with salt and pepper
- Beat the egg in a shallow bowl and season
- Mix the breadcrumbs and 2 tsp oil in another bowl.
- Dip each chicken strip into the egg coating thoroughly, then press it into the breadcrumb mixture, turning to make sure it is well coated.
- Place the chicken on a lined or greased baking tray and bake for 25 minutes until crisp and golden.
- Boil 500ml water in a pan, add the rice then simmer gently with the lid on for 15-20 minutes until cooked.
- For the sauce, heat oil in the pan then cook the onions and carrots on a medium heat for 10 minutes until soft.
- Add the garlic, then stir in the curry powder and turmeric.
- Add the additional 1 tsp of oil and stir in the flour to make a stiff paste, called a roux.
- Now add the stock gradually, stirring often to avoid lumps.
- Add the soy sauce and honey or sugar and simmer gently for 20 minutes
- Optional Frying Option:
Whilst your sauce is cooking, fry your chicken goujons for 7-8 minutes; turning them after 4 minutes to cook evenly. - Drain the rice
- Remove the chicken from the oven or pan
- If you like, you can blend the sauce to be smooth
- Serve the chicken with the rice on the side and then pour the sauce over the top.
- Add some green vegetables (optional)
- Enjoy!
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