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Chicken Katsu Curry with Steamed Rice & Cucumber Salad

Chicken Katsu Curry with Steamed Rice & Cucumber Salad

Serves: 4 Prep: 25 mins Cook: 35 mins Total: 60 mins

Crispy breaded chicken served with a rich Japanese-style curry sauce, fluffy steamed rice, and a refreshing cucumber salad. A comforting favourite with balanced flavours and textures.



 

Ingredients

For the Chicken Katsu

  • 4 chicken breasts, butterflied
  • Salt and black pepper, to taste
  • 50g plain flour
  • 2 eggs, beaten
  • 100g panko breadcrumbs
  • Vegetable oil, for frying

For the Curry Sauce

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 carrots, grated or finely diced
  • 2 tbsp curry powder or Japanese curry roux
  • 1 tbsp plain flour
  • 600ml chicken stock
  • 1 tbsp soy sauce
  • 1 tsp honey or sugar

For the Rice

  • 300g jasmine or short-grain rice
  • 600ml water
  • Salt, to taste

For the Cucumber Salad

  • 1 cucumber, thinly sliced
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • Pinch of salt

Instructions

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  1. Step 1

    Cooking Instructions

Prepare the Rice

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  1. Step 2

    Rinse the rice under cold water until clear.

  2. Step 3

    Place in a saucepan with the water and salt.

  3. Step 4

    Bring to the boil, cover, and simmer for 12–15 minutes until tender.

  4. Step 5

    Keep warm.

Make the Curry Sauce

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  1. Step 6

    Heat the oil in a saucepan over medium heat.

  2. Step 7

    Add the onion and cook until soft.

  3. Step 8

    Stir in the carrots and cook for 2–3 minutes.

  4. Step 9

    Add the curry powder and flour and cook for 1 minute.

  5. Step 10

    Gradually whisk in the stock until smooth.

  6. Step 11

    Stir in the soy sauce and honey.

  7. Step 12

    Simmer gently for 15–20 minutes until thickened.

Prepare the Chicken Katsu

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  1. Step 13

    Season the chicken with salt and pepper.

  2. Step 14

    Coat each piece in flour, then egg, then panko breadcrumbs.

Fry the Chicken

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  1. Step 15

    Heat the oil in a deep frying pan over medium heat.

  2. Step 16

    Fry the chicken for 4–5 minutes per side until golden and cooked through.

  3. Step 17

    Drain on kitchen paper and slice.

Make the Cucumber Salad

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  1. Step 18

    Mix the cucumber with rice vinegar, sugar, and salt.

  2. Step 19

    Set aside for 5 minutes.

Serve

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  1. Step 20

    Serve the sliced chicken alongside the rice.

  2. Step 21

    Spoon over the curry sauce and add the cucumber salad on the side.

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