Recipes › Lunch

• Lunch
• 50 min
• Dairy-Free

Japanese chicken katsu curry

Breaded baked chicken with a mild Japanese curry sauce and rice.

Calories

608

Protein

40 g

Carbs

79 g

Fat

13 g

Per serving. Makes 4 servings.

Ingredients

• 500 g Chicken breast
• 50 g Plain flour
• 1 Eggs
• 80 g Breadcrumbs
• 2 tbsp Vegetable oil
• 1 Onion
• 2 Carrot
• 2 tsp Curry powder
• 500 ml Chicken stock
• 1 tbsp Soy sauce
• 1 tbsp Honey
• 1 tbsp Cornflour
• 600 g White rice, cooked

Contains: Celery, Cereals containing gluten, Eggs, Mustard, Soybeans. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Bash the chicken between sheets of baking paper to an even 1.5 cm thickness.
2. Put the flour, beaten egg and breadcrumbs in three shallow dishes. Coat each piece of chicken in flour, then egg, then breadcrumbs.
3. Put on a lined tray, drizzle with half the oil and bake for 20 minutes, turning halfway, until golden and cooked through.
4. Meanwhile, peel and chop the onion and carrots. Soften them in the remaining oil for 5 minutes, add the curry powder for 1 minute, then the stock, soy sauce and honey. Simmer for 15 minutes.
5. Blend the sauce until smooth. Mix the cornflour with a little cold water, stir it in and simmer for 1 minute until thick.
6. Slice the chicken and serve with the warm rice and curry sauce.

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