Dinner

Chicken Katsu Curry with Rice

Crispy breaded chicken in a rich, fragrant katsu curry sauce served over white rice — a Japanese comfort food classic in a UK kitchen.

Standard
319
kcal
24g
Protein
32g
Carbs
9g
Fat
£0.70
Per Serving
⏱ Prep: 15 min 🍳 Cook: 25 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Breast 2 large chicken breasts 660 kcal
White Rice 250g white rice 875 kcal
Coconut Oil 1.5 tbsp coconut oil 129.3 kcal
Plain Flour 20g plain flour 68.2 kcal
Breadcrumbs 30g breadcrumbs 118.5 kcal
Katsu Curry Paste 4 tbsp katsu curry paste 160 kcal
Chicken Stock 200ml chicken stock 30 kcal
👨‍🍳 Method
  1. 1Butterfly chicken breasts (slice horizontally to flatten).
  2. 2Set up three bowls: seasoned flour, beaten egg, and breadcrumbs.
  3. 3Coat each chicken breast in flour, then egg, then breadcrumbs.
  4. 4Heat coconut oil in a large pan over medium heat. Fry chicken 4-5 minutes per side until golden and cooked through.
  5. 5Meanwhile, cook white rice per packet instructions.
  6. 6Make the curry sauce: fry onion and garlic in the same pan 4 minutes. Add katsu curry paste and cook 1 minute. Add chicken stock; simmer 5 minutes.
  7. 7Slice chicken; serve over white rice with curry sauce poured over.

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