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Chicken katsu curry with quick-pickled vegetables
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2 chicken breast fillets
1 Essential Free Range Egg, lightly beaten
210g pack Miso Tasty Katsu Curry Kit
2-3 tbsp sunflower oil
1 tbsp Japanese rice vinegar
1 tsp clear honey
1 carrot, peeled and sliced diagonally
100g cucumber, halved and sliced diagonally
1 small Echalion Shallot, finely sliced
350g pack Thai Sticky Rice
1. Place the chicken breasts between 2 large sheets of baking parchment and use a rolling pin or meat mallet to bash out until about 1cm thick all over. Season both sides. Place the beaten egg in a shallow bowl and the panko breadcrumbs from the curry kit on a plate. One at a time, dip the flattened chicken breasts into the egg, making sure they’re coated all over, then press into the panko until fully coated.
2. Heat the oil in a large frying pan over a medium heat and fry the chicken for 5 minutes on each side, or until cooked through, the juices run clear and there is no pink meat. Drain on kitchen paper for 3-4 minutes.
3. Meanwhile, mix the vinegar and honey in a mixing bowl with a good pinch of salt. Add the carrot, cucumber and shallot, tossing to coat. Set aside until ready to serve.
4. Heat both packs of katsu sauce from the kit in a small saucepan with 120ml water, simmering for 3-4 minutes until thickened. Meanwhile, cook the rice according to pack instructions. Serve the chicken (in thick slices if you like), spooning the katsu sauce over the top with the rice and pickled vegetables on the side.
Typical values per serving:
This recipe was first published in October 2020.