Katsu curry

Name: Katsu curry
Cuisine: Asian
Ingredients: 4 chicken breasts; 6 tbsp Panko Crumbs (or breadcrumbs); 2 tbsp seasoned flour; 2 onions chopped; 2 carrots chopped; 3 garlic cloves crushed; 10cm ginger finely chopped or grated; 1 tsp turmeric; 1 tbsp curry powder (I used mild); 2 tbsp honey; 400ml coconut milk; To serve

6 steps

A post shared by Simplifying Family Meals (@annasfamilykitchen)

Updated at: Thu, 17 Aug 2023 13:01:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories726 kcal (36%)

Total Fat45.2 g (65%)

Carbs30.4 g (12%)

Sugars15.6 g (17%)

Protein51.8 g (104%)

Sodium190.2 mg (10%)

Fiber5.2 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4chicken breasts

6 TbspPanko Crumbs

or breadcrumbs

2 Tbspseasoned flour

10cm, finely chopped or grated

1 tspturmeric

1 Tbspcurry powder

I used mild

2 Tbsphoney

400mlcoconut milk

Instructions

Step 1

Soften the onion, carrot, ginger and garlic together with a lug of oil in a pan for 10 minutes. Add the turmeric and curry powder. Stir then add the honey and coconut milk. Season, simmer for 10 minutes and blitz smooth. Keep warm.

Step 2

Put the chicken breasts between 2 sheets of cling film or baking parchment. Bash out with a rolling pin so the breasts are just under 2cm thick.

Step 3

Sprinkle the Panko onto a plate. Whisk the eggs in a bowl. Put the flour on a plate. Apologies! Not exactly my usual minimal washing up recipe 🙃

Step 4

Coat each chicken breast in the flour, then the egg, then the Panko.

Step 5

Heat an ovenproof pan and add 4 tbsp ground nut oil. Add the chicken breasts. Let them develop a crust for 3-4 minutes, turn them over and put in an oven set to 180 degrees for 12 minutes.

Step 6

Serve the chicken on top of cooked rice and your choice of veggies. Serve the Katsu Curry sauce on top or on the side.

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