Japan · Chicken · No. 010
Chicken Katsu Curry
A single portion of Japanese cooking, ready in 20 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Flatten the chicken breast slightly, then coat in flour, dip in beaten egg, and press into the panko breadcrumbs to coat all over.
- 3
Heat the vegetable oil in a frying pan over medium heat and fry the chicken for 4–5 minutes each side until deep golden and cooked through. Drain on kitchen paper and slice.
- 4
Meanwhile, warm the katsu sauce through in a small pan.
- 5
Taste and adjust the seasoning.
- 6
Serve the sliced katsu chicken over the rice, spooning the warmed curry sauce over the top.
