Save to your scrapbook
Chicken katsu curry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp plain flour
380g pack 2 chicken breast fillets, halved horizontally
1 Waitrose British Blacktail Medium Free Range Egg, beaten
100g Cooks’ Ingredients Panko Breadcrumbs
Oil, for shallow frying
200g pack Clearspring Japanese Brown Rice Udon
100g frozen edamame beans
2 carrots, peeled and cut into matchsticks
1 bunch salad onions, sliced diagonally
140g pack Waitrose Katsu Curry Sauce
(find in the fruit and veg chiller)
1 Season the flour and sprinkle over the chicken. Dip the chicken in the egg and then in the panko crumbs to evenly coat.
2 Heat the oil in a frying pan and fry the chicken on a low heat for 10 minutes, turning occasionally until cooked throughout with no pink meat and juices run clear. Remove and keep warm.
3 Meanwhile, cook the udon noodles in a pan of boiling water for 6 minutes then add the edamame beans for 3 minutes, then drain well.
4 Wipe the frying pan out with kitchen paper and heat 1 tbsp oil. Fry the carrots and salad onions for 3 minutes, stir in the katsu curry sauce and 100ml water and cook for 1 minute, stir in the noodles and beans and warm through. Serve the noodles topped with the chicken cut into 2cm wide strips.
Typical values per serving:
This recipe was first published in February 2018.