Chicken Katsu Curry

Nutrition per serving

Estimated cost $4.80 per serving · $14.40 total

Ingredients

• 3 chicken breasts, butterflied
• 60g plain flour
• 2 eggs, beaten
• 120g panko breadcrumbs
• Vegetable oil, for frying
• 1 tbsp curry powder or Japanese curry roux
• 1 onion, diced
• 2 carrots, diced
• 2 potatoes, diced
• 600ml chicken stock
• Steamed rice, to serve

Contains: Gluten, Wheat, Egg, Soy

Method

1. 1

   Dredge the chicken in flour, then egg, then panko, pressing firmly.

2. 2

   Fry the chicken in 2cm of oil until golden and cooked through, about 5 minutes a side. Drain and slice.

3. 3

   Sauté the onion, carrots and potatoes until lightly coloured.

4. 4

   Add the stock and curry powder or roux and simmer 20 minutes until the vegetables are tender.

5. 5

   Slice the katsu and lay it over steamed rice.

6. 6

   Ladle the curry sauce alongside and serve immediately.