dinner · dairy-free
Chicken katsu curry
Crisp panko chicken cutlets over rice with a thick, mild Japanese curry sauce.
- Time
- 50min
- Steps
- 4
Ingredients
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Allergens
Contains egg and wheat.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soften the onion in oil, add carrot, potato and water and simmer 15 minutes until tender.
-
2
Turn off the heat, stir in the roux until dissolved, then simmer 5 minutes until thick.
-
3
Season the chicken, coat in flour, egg and panko and fry at 170°C (340°F) until golden and cooked through, 6–8 minutes.
-
4
Slice the katsu and serve over rice with the curry and pickles.
