Golden Chicken Katsu Curry with Sticky Rice

⏱ 50 min · Serves 4

Shatteringly crisp panko chicken over fluffy rice, drowned in a glossy, gently sweet Japanese curry sauce you make from scratch in one pan. Weeknight comfort with takeaway swagger.

Per serving: 835 kcal · 51.0g protein · 102.0g carbs · 25.0g fat

Ingredients

• 4 boneless, skinless chicken breasts (about 600g)
• 2 tbsp plain flour
• 2 eggs, beaten
• 120g panko breadcrumbs
• Salt and black pepper
• 400ml sunflower oil, for shallow frying
• 300g sushi or jasmine rice
• 2 tbsp butter
• 1 large onion, finely sliced
• 2 carrots, finely diced
• 3 garlic cloves, grated
• 1 tbsp grated fresh ginger
• 2 tbsp plain flour (for the sauce)
• 1.5 tbsp mild curry powder
• 1 tsp garam masala
• 1 tsp ground turmeric
• 700ml chicken stock
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp mild curry paste or ketchup (optional, for depth)
• 1 spring onion, sliced, to serve
• Pickled ginger or shredded cabbage, to serve

Method

1. Rinse the rice until the water runs clear, then cook according to packet instructions and keep covered and warm.
2. Melt the butter in a saucepan over medium heat. Add the onion and carrot with a pinch of salt and cook 8-10 minutes until soft and lightly golden. Stir in the garlic and ginger for 1 minute.
3. Sprinkle in the 2 tbsp flour, curry powder, garam masala and turmeric. Stir for 2 minutes until the spices smell toasty and the flour has coated everything.
4. Gradually pour in the stock, whisking to avoid lumps. Add soy sauce, honey and curry paste if using. Simmer gently for 15 minutes until thickened to a pourable gravy. Blend smooth with a stick blender if you like it silky, then taste and season.
5. Meanwhile, butterfly each chicken breast by slicing almost through horizontally, open out and flatten to 1cm thick with a rolling pin. Season both sides.
6. Set out three plates: seasoned flour, beaten egg, panko. Coat each breast in flour, then egg, then press firmly into the panko so it sticks all over.
7. Heat the oil in a deep frying pan to 175C (a panko crumb should sizzle briskly). Fry the chicken two pieces at a time for 3-4 minutes per side until deep golden and cooked through. Drain on a rack or kitchen paper and sprinkle with salt.
8. Slice the katsu into thick strips. Pile rice into bowls, lay the chicken alongside, ladle over the hot curry sauce and finish with spring onion, plus pickled ginger or crunchy cabbage.