Chicken katsu curry with easy egg-fried rice

Name: Chicken katsu curry with easy egg-fried rice | Asda Good Living
Total time: 55 min
Yield: 6
Cuisine: Japanese
Ingredients: 4 radishes, sliced; ¼ cucumber, halved, deseeded and sliced; 1 medium carrot, peeled and finely sliced; 1 red chilli, finely sliced; 2tbsp Asda Rice Vinegar; 1tbsp caster sugar; 1tbsp rapeseed oil; 1 large onion (chopped); 1 large carrot (diced); 2 cloves garlic (crushed); 3cm piece ginger (grated); 3tbsp mild curry powder; 3tbsp plain flour; 500ml chicken stock; 1tbsp clear honey; 1tbsp reduced-salt light soy sauce; 1 star anise; 1 bay leaf; ½tsp chilli flakes; 275g jasmine rice (rinsed); 125g frozen peas; 1 large carrot, diced; 2 large eggs, beaten; 2tbsp Asda Rice Vinegar; 4tbsp plain flour; 1 large egg (beaten); 80g fresh breadcrumbs; 2tbsp sesame seeds; 3 Butcher's SelectionChicken Breast Fillets (sliced in half); Rapeseed oil, for frying

Katsu, a crispy cutlet with curry sauce, is simple to cook - and tastes so much better when it's homemade

By Asda Good Living,1st August 2018

(42 votes)

Cook: 55 Mins

Serves: 6

Price: £1.40 per serving

Nutritional Information

Each 419g serving contains

Energy
2522kj
603kcal

30%

Fat
19.7g

High
28%

Saturates
2.5g

Med
13%

Sugars
11.7g

Med
13%

Salt
0.92g

Med
15%

of your reference intake.
Typical energy values per 100g:
602kj/144kcal

Ingredients

4 radishes, sliced

¼ cucumber, halved, deseeded and sliced

1 medium carrot, peeled and finely sliced

1 red chilli, finely sliced

2tbsp Asda Rice Vinegar

1tbsp caster sugar

1tbsp rapeseed oil

1 large onion (chopped)

1 large carrot (diced)

2 cloves garlic (crushed)

3cm piece ginger (grated)

3tbsp mild curry powder

3tbsp plain flour

500ml chicken stock

1tbsp clear honey

1tbsp reduced-salt light soy sauce

1 star anise

1 bay leaf

½tsp chilli flakes

275g jasmine rice (rinsed)

125g frozen peas

1 large carrot, diced

2 large eggs, beaten

2tbsp Asda Rice Vinegar

4tbsp plain flour

1 large egg (beaten)

80g fresh breadcrumbs

2tbsp sesame seeds

3 Butcher's SelectionChicken Breast Fillets (sliced in half)

Rapeseed oil, for frying

1 spring onion (shredded)

Coriander leaves

Method

To make the pickled veg, toss the sliced vegetables, chilli, rice vinegar and caster sugar together in a nonmetallic bowl until the sugar dissolves. Set aside.

To make the curry sauce, heat the oil in a pan on medium and fry the onion and carrot for 5-6 mins, until soft. Add the garlic, ginger and curry powder and cook for 2 mins. Sprinkle in the flour then gradually add the stock, stirring constantly. Add the honey, soy sauce, star anise, bay leaf and chilli flakes, then simmer for 15 mins. Remove the star anise and bay leaf, then blitz the sauce with a handheld blender until smooth. Keep warm until needed.

To make the egg rice, bring a large pan of water to the boil. Add the rice and simmer for 12 mins. Add the peas and carrot and cook for 3 mins. Swirl the water, pour in the eggs and cook for 2 mins. Drain through a sieve and return to the pan. Stir through the vinegar, then allow to sit.

To make the katsu, put the flour and beaten egg on separate plates. Mix the breadcrumbs and sesame seeds, then put on a third plate. Dip the chicken in the flour, then the egg and then the crumb mixture.

Heat the oil in a large frying pan over a high setting. Fry the chicken for 5 mins on each side until crisp, golden and cooked through inside. You will probably need to do this in 2 or 3 batches. Cut into wide strips.

To serve, divide the rice between 6 plates, followed by a serving of chicken. Top with katsu sauce, pickled veg, spring onions and coriander.