Chicken Katsu Curry with Rice

Per serving

Calories

945

Protein

56 g

Carbs

124 g

Fat

25 g

Fibre

6 g

Vitamins and minerals, % of a day’s needs

• Iron26%
• Vitamin D3%
• B1224%
• Zinc30%
• Magnesium27%
• Omega-311%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 340 g Chicken breast
• 60 g Panko breadcrumbs
• 1 large Egg
• 30 g Flour
• 180 g Rice
• 120 g Onion
• 120 g Carrot
• 12 g Curry powder
• 10 g Cornflour
• 30 ml Vegetable oil
• 1 tsp Salt

Method

1. 1

   Rinse the 180g of rice, put it in a saucepan with 360ml of water and half a teaspoon of the salt, bring it to a boil, then cover and cook over low heat for 12 minutes. Meanwhile put the 30g of flour, the beaten egg and the 60g of panko breadcrumbs into three shallow bowls.

2. 2

   Dice the 120g of onion and the 120g of carrot. Heat 10ml of the vegetable oil in a small pan over medium heat, cook them for 8 minutes until soft, then stir in the 12g of curry powder and cook for 1 minute until it smells toasted.

3. 3

   Add 350ml of water and the remaining half teaspoon of salt and simmer for 5 minutes. Stir the 10g of cornflour into 2 tablespoons of cold water, pour it in and stir for 1 minute until the sauce coats the back of a spoon.

4. 4

   Slice the 340g of chicken breast horizontally into two thin escalopes and press each one through the flour, then the egg, then the panko, pushing the crumbs on firmly so they hold.

5. 5

   Heat the remaining 20ml of vegetable oil in a frying pan over medium heat and fry the escalopes for 4 minutes on each side, until the crust is deep golden and the thickest part of the chicken is opaque all the way through.

6. 6

   Slice each escalope into finger-wide strips. Divide the rice between 2 plates, lay the sliced chicken alongside and pour the curry sauce over the rice and the edge of the chicken rather than the whole crust.