Chicken Katsu Curry

A popular Japanese restaurant favourite.

Preparation:

1. Wash the rice thoroughly in cold water and drain. Add the rice to 400ml water in a pan and bring to the boil. Reduce the heat and cover. Simmer for 10 minutes or until the all the liquid has been absorbed.
2. Whilst the rice is cooking, slice each chicken breast in half horizontally, sprinkle with salt and pepper and dust with flour.
3. Dip into beaten eggs and coat thoroughly with Panko Breadcrumbs.
4. Heat oil in a large frying pan or deep fat fryer.
5. Either fry or deep-fry the chicken until cooked through, golden brown and crispy.
6. Drain off the oil and cut chicken into pieces.
7. Heat the Japanese Curry Sauce.
8. Serve the sliced chicken on a bed of rice and pour over the warm curry sauce.

Useful tip:

By far the safest way to deep-fry, is with a deep fat fryer... more

Tastes great with a fesh side salad.

Blue Dragon’s Katsu Curry Mealkit offers a convenient way of creating a Katsu Curry at home within just 20 minutes.