Chicken Katsu Curry

with Jasmine Rice and Carrot Cucumber Salad
Katsu is a Japanese Curry. It’s the perfect combination of crispy chicken and smooth curry sauce.
Cals 1137 · Prot 68 · Carbs 135 · Fat 41
Chef's choice
Family-Friendly
Try Hello Chef Now
40 min
photo
Katsu is a Japanese Curry. It’s the perfect combination of crispy chicken and smooth curry sauce.
Cals 1137 · Prot 68 · Carbs 135 · Fat 41
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken katsu
Chicken breast
400 Grams
Eggs
2 Piece
Tamari
15 ML
Plain flour
50 Grams
Smoked paprika powder
2 Grams
Panko bread crumbs
90 Grams
Vegetable oil
6 Tbsp
Katsu sauce
Shallots
1 Piece
Carrot
1 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Brown sugar
5 Grams
Plain flour
10 Grams
Water
200 ML
Coconut milk
200 ML
Soy sauce
10 ML
Chicken stock cube
1 Piece
To serve
Jasmine rice
150 Grams
Water
300 ML
Cucumber
1 Piece
Black sesame seeds
10 Grams
Lime
1 Piece

Tips for fussy eaters

Use a sieve to strain the sauce or use a hand blender to blitz it until smooth.

Pro tip

To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Whisk the eggs in a shallow bowl with the tamari. Place the large flour into a second shallow bowl and mix with the paprika. Place the panko in a third shallow bowl. Peel and finely chop the shallots. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the remaining carrot.
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2 Bread chicken

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until almost halved in thickness. One by one, coat the chicken breasts in the flour. Then dip them in the beaten eggs and finally in the panko, making sure they are well coated. Refrigerate.
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3 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
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4 Simmer

Meanwhile, heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the shallots, grated carrotgarlic ginger paste and cook for 3 min. Add the curry powdergaram masalasugar and the small flour. Gradually add the measured water whilst stirring. Add the coconut milksoy sauce and stock cube. Simmer for 5 min.
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5 Fry chicken

Meanwhile, heat a generous drizzle of oil in a second pan over a medium-high heat. Add the chicken and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Drain on kitchen paper to remove any excess oil.
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6 Serve

Peel the cucumber into ribbons and toss with the carrot ribbons. Sprinkle with the black sesame seeds and squeeze over the lime juice. Slice the fried chicken and serve over the curry sauce with the rice, carrot and cucumber alongside. Garnish with lime wedges. 

Tips for fussy eaters

Use a sieve to strain the sauce or use a hand blender to blitz it until smooth.

Pro tip

To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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