This delicious chicken katsu curry is a great way to introduce your kids to new flavours, as well as being quick and pretty simple to make. Fragrant, rather than spicy and with that fantastically crispy breaded chicken breast, who could resist it? Simply serve with some rice and the veg of your choice for a tasty mid-week treat!
Ingredients:
- 2 chicken breasts
- 1 egg, lightly beaten
- 75g plain flour, seasoned
- 100g panko breadcrumbs
For the sauce:
- 1 onion, diced
- 2 carrots, diced
- 2 cloves of garlic, chopped
- 2cm ginger, chopped
- 1 tbsp tomato ketchup
- Small bunch of coriander
- 1 tsp turmeric
- 1 tbsp mild curry powder
- 1 tbsp dark soy sauce
- 1 tbsp honey
- 250ml chicken stock
Method:
- Preheat the oven or air fryer to 200c.
- Put the flour, egg and panko breadcrumbs into three separate bowls or plates. Coat each chicken breast in the flour and dust off any excess. Then into the egg, followed by the breadcrumbs, ensuring the chicken is fully coated. Cook in the oven or air fryer for 20-30 minutes until the chicken is fully cooked and the crumb is golden. This will be dependent on the size of the chicken breast.
- Meanwhile, make the sauce. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Add the onion, carrot, ginger, garlic and seasoning. Cook for 5-8 minutes until softened. Add the turmeric, curry powder, soy, honey and tomato ketchup. Cook for 30 seconds. Add the coriander stalks, saving the leaves for garnish, followed by the stock. Simmer for 10 minutes. Transfer to a blender and blend until smooth.
- Cut the chicken into strips. Divide the rice between serving dishes, top with the chicken and add a side of veg. Pour over the sauce. Garnish with coriander leaves and a lime wedge.
