Michael and Rachel's

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Chicken Katsu Curry

Updated: 15 Mar 2016

Ingredients

  • 2x chicken breasts, sliced in half horizontally
  • 2 egg whites
  • 120g dry breadcrumbs
  • Olive oil
  • White pepper
  • 175g steamed brown or white rice

Curry Sauce

  • Olive oil
  • 1 onion, peeled and very finely chopped
  • 2 cloves garlic, finely chopped
  • 0.5cm piece fresh ginger, finely chopped
  • 1/2 tsp mild korma curry powder
  • 200ml hot vegetable stock
  • 75ml apple juice
  • 1/2 tbsp fish or oyster sauce
  • 2 tsp cornflour mixed with water to form a paste
  • Pinch sugar
  • White pepper

Method

  1. Preheat the grill and line a baking tray with greaseproof paper. Put the rice on to cook.
  2. Season the chicken breast pieces with a little pepper. Whisk the egg white until frothy. Dip the chicken in the egg white and then in the breadcrumbs. Press the breadcrumsb into the meat to coat it thoroughly. Place on the baking tray.
  3. Drizzle with olive oil and bake for about 5 minutes per side, until golden and cooked through.
  4. Meanwhile make the sauce. Heat the oil and saute the onion garlic and ginger. Fry for 3-4 minutes stirring frequently until the onions are soft.
  5. Then sprinkle over the curry powder and fry for 1 minute; pour in the hot stock and apple juice. Bring to the boil and simmer until it has reduced by a quarter.
  6. Mix in the fish sauce and cornflour paste and stir until the sauce thickens. Season with white pepper and a pinch of sugar.
  7. Serve the crispy chicken breasts with the sauce spooned over the top and the rice alongside.