Chicken Katsu Curry

Updated at: Fri, 20 Sep 2024 09:53:27 GMT

Step 1

Preheat the oven to 220°C/200°C fan (425°F) Gas Mark 7.

Step 2

Combine the cucumber pickle ingredients in a bowl and set aside to pickle.

Step 3

Cook the rice according to the packet instructions, then drain.

Step 4

Meanwhile, butterfly the chicken breasts by placing your hand on top of one. Use a sharp knife to slice horizontally into the thicker part, being careful not to cut all the way through. Open it up like a book, to resemble a butterfly. Repeat with the second breast and season both with salt and pepper.

Step 5

Prepare 3 shallow bowls: one with the beaten egg mixed with a pinch of salt and pepper, one with the panko, and one with the cornflour. Lightly dust the chicken in the cornflour, dip into the egg mixture, and then firmly press into the panko, ensuring a thorough coating on all sides.

Step 6

Spray neutral oil on the coated chicken on both sides. Place on a baking tray and bake in the oven for 20–25 minutes, flipping halfway through, until golden and crisp.

Step 7

While the chicken is baking, make the sauce. Heat the oil in a saucepan over a medium heat and sauté the onion for about 5 minutes or until softened.

Step 8

Add the ginger and garlic paste to the saucepan and fry for a few more seconds before adding the curry powder, turmeric and star anise. Season with salt and pepper and cook for another minute, then sprinkle in the flour and mix well.

Step 9

Gradually pour in the stock, stirring constantly. Add the tomato ketchup and brown sugar, then bring the mixture mixture to a simmer. Cook for 5 minutes, stirring occasionally. Remove from the heat and cool slightly, then blend to a smooth consistency in a blender or food processor.

Step 10

Serve the panko-coated chicken with the pickled cucumber, a generous helping of the sauce and the cooked rice.

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