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Cover - Chicken Katsu Curry

Chicken Katsu Curry

30 mins
469 cals per serving
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Donal's Notes

In recent years, Ireland has become known as a serious food destination. As a nation, we know how to have a good time and as a result… we have a few dirty food secrets. Take, for example, the 3-in-1 – an infamous concoction of curry sauce, chips and fried rice – a favourite of late-night Dublin. While I’m not comparing this katsu curry to the 3-in-1, it does have similar qualities: spicy curry sauce and crispy chicken all served with sticky rice. Let’s just say it hits the spot, late night or not

Ingredients

chicken breasts
chicken breasts
sunflower oil
sunflower oil
egg
egg
panko breadcrumbs
panko breadcrumbs
plain flour
plain flour
(glutinous) sticky rice
(glutinous) sticky rice
spring onions
spring onions
onion
onion
garlic
garlic
fresh ginger
fresh ginger
medium curry powder
medium curry powder
ground turmeric
ground turmeric
chilli powder
chilli powder
tomato purée
tomato purée
chicken stock
chicken stock
rice wine vinegar
rice wine vinegar
honey
honey
light soy sauce
light soy sauce

Equipment

Saucepan
Saucepan
Wooden spoon
Wooden spoon
Hand-held stick blender or food processor
Hand-held stick blender or food processor
Chopping board
Chopping board
Parchment paper
Parchment paper
Rolling pin
Rolling pin
Large frying pan
Large frying pan
Slotted spoon
Slotted spoon
Kitchen paper
Kitchen paper

Method

1

First make the sauce: Peel and finely chop the onion, garlic and ginger.

2

Heat 1 tbsp of the oil in a pan over a medium heat, add the onion and fry for 6 minutes before stirring in the garlic and ginger; fry for 1–2 minutes. Sprinkle in the curry powder, turmeric, chilli powder and tomato purée. Cook for a minute or two

3

Pour in the chicken stock and bring to a steady simmer. Cook for 8 minutes and then add the honey, soy sauce and rice wine vinegar. Cook for a further 3 minutes until the sauce has thickened and then blitz until smooth with a hand-held stick blender.

4

Meanwhile, cook the sticky rice by rinsing the rice in a sieve under cold running water then adding to a saucepan with with 400ml cold water. Bring the rice to a boil then turn the heat down to a simmer and cover with a lid. Cook for 10 minutes until the water is absorbed. Turn off the heat and leave the lid on to sit for at least 10 minutes before serving

5

Put the chicken breasts on a chopping board, place a piece of parchment paper on top and, using a rolling pin, bash the breasts to thin them to a thickness of about 2–3cm/ 3/4" -1".

6

Prepare a plate of flour seasoned well with salt and pepper. Another dish with the whisked egg and a third dish with the breadcrumbs. Heat the remaining oil in a large frying pan over a medium-high heat. Dip each breast in the seasoned flour, then in the egg mixture and finally, the panko breadcrumbs.

7

Fry the crumbed chicken in the oil for 5–6 minutes until golden brown and cooked all the way through. Remove with a tongs and transfer to a plate lined with kitchen paper.

8

Slice the chicken and spring onions and serve with the cooked sticky rice and a generous amount of curry sauce.

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Some of our members testimonials

Question - how can this be 469 kcal for 2 people with 75ml of sunflower oil? 75ml of sunflower oil alone has 675 calories. I know there will be some oil leftover but not sure how you calculated the kcal. Anyways made this for dinner (using the airfryer for the chicken) and it was really tasty. Everyone loved it. Did a vegetarian version as well which turned out really well

Claudine McGonigle, 04/10/22

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