RecipesDinner
Dinner
Baked Chicken Katsu Curry
A panko-crumbed chicken cutlet baked until the crust sets, sliced and covered in a curry sauce of softened onion and carrot. Make the sauce ahead for a fast midweek plate.
- Serves
- 2
- Prep
- 20min
- Cook
- 30min
- Total
- 50min
Programs: Muscle Gain, Maintenance, Cholesterol
Per serving
- Calories
- 871kcal
- Protein
- 56.5g
- Carbs
- 104.3g
- Fat
- 25.1g
- Fibre
- 5g
Ingredients
For 2 servings · MetricUS
- 2chicken breastsabout 320g
- 60gpanko breadcrumbs
- 30gplain flourfor coating
- 1eggbeaten
- salt and pepperto taste
- 1onion
- 1carrot
- 2 clovesgarlic
- 1 tbspmild curry powder
- 1 tspgaram masala
- 1 tsphoney
- 1 tbspsoy sauce
- 400mlchicken stock
- 2 tbspoilplus spray for the crumb
- 10gplain flourfor the sauce, about 1 tbsp
- 120gjasmine or long-grain ricedry weight, 60g per serving
- 2chicken breastsabout 12 oz
- 1 cuppanko breadcrumbs
- ¼ cupall-purpose flourfor coating
- 1eggbeaten
- salt and pepperto taste
- 1onion
- 1carrot
- 2 clovesgarlic
- 1 tbspmild curry powder
- 1 tspgaram masala
- 1 tsphoney
- 1 tbspsoy sauce
- 1½ cupschicken stock
- 2 tbspoilplus spray for the crumb
- 4 tspall-purpose flourfor the sauce, 1 tbsp + 1 tsp
- 0.6 cupjasmine or long-grain ricedry weight
Method
Prep the oven.
Heat the oven to 200C fan / 425F.
Line a baking tray.
Prep the chicken.
Butterfly each chicken breast so it opens flat, then press it out to an even thickness under a sheet of baking paper.
Season both sides.
Crumb the chicken.
Set up three shallow bowls: the coating flour in the first, beaten egg in the second, panko in the third.
Coat each breast in flour, then egg, then press firmly into the panko until fully covered.
Bake the katsu.
Sit the crumbed breasts on the tray.
Spray or drizzle the tops with oil so the crumb crisps.
Bake for 20 to 22 minutes, until deep gold and cooked through.
Make the curry sauce.
While the chicken bakes, cook the rice to the packet instructions, then keep it covered.
Start the sauce.
Warm the oil in a saucepan over medium heat.
Add the onion and carrot, both finely diced, and cook for 8 minutes until soft.
Stir in the garlic, curry powder and garam masala and cook for 1 minute until fragrant.
Scatter in the sauce flour and stir for 30 seconds.
Pour in the stock a little at a time, stirring, then add the honey and soy sauce.
Simmer for 10 minutes until it coats the back of a spoon.
For a smooth sauce, blend it. For a rustic one, leave it.
Assembly and serving.
Divide the rice between two plates.
Slice the katsu cutlet and fan it over or beside the rice, then ladle the curry sauce over the top.