Chicken katsu curry
serves / 4 prep / 10 minutes cook / 20 minutes
Ingredients 4 small (180g each) chicken breast fillets 40g (1⁄4 cup) plain flour
1 egg, lightly whisked
70g (1 1⁄4 cups) panko breadcrumbs 750ml (3 cups) water
100g packet golden curry sauce mix Grapeseed oil, to shallow-fry Steamed rice, to serve (optional) CABBAGE SALAD: 2 tbsp rice wine vinegar
2 tsp caster sugar
2 tsp sesame oil
1⁄4 (about 400g) green cabbage, thinly sliced 2 green shallots, thinly sliced diagonally 1 fresh long red chilli, thinly sliced diagonally
1. Place the chicken on a chopping board and cover with plastic wrap. Using the palm of your hand, gently press chicken to flatten slightly. Discard plastic. Place the flour on a plate. Season. Place egg in a shallow bowl and breadcrumbs on a separate plate. Dip chicken in flour and shake off excess. Dip in egg, then breadcrumbs, pressing firmly to coat. Transfer to a plate lined with baking paper. Place in the fridge until required.
2. For the cabbage salad, place the vinegar, sugar and sesame oil in a large heatproof bowl. Microwave on high for 30 seconds or until sugar dissolves. Season well. Add cabbage, shallots and chilli. Toss to combine.
3. Bring the water to the boil in a frying pan over medium heat. Crumble in the curry sauce mix and whisk to combine. Reduce heat to low. Cook, whisking occasionally, for 5 minutes or until smooth and thickened. Keep warm.
4. Add enough oil to a large, deep frying pan to come 2cm up the side. Heat over medium heat. Cook the chicken, in 2 batches, turning, for 6-7 minutes or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Thickly slice. Serve with curry sauce, cabbage salad and rice, if using.
TIP: If you’re strapped for time but won’t compromise on taste, this chicken curry is exactly what you need – perfect for midweek dinners.