Chicken Katsu Curry with Rice & Asian themed side salad

Thu, 31 July 2025

• 2 chicken breasts
• Salt and pepper
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Oil spray (or a drizzle of oil)

• 1 tbsp oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 medium carrot, grated or finely diced
• 1 tbsp curry powder (medium or mild)
• 1/2 tsp turmeric (optional)
• 1 tbsp plain flour
• 1 tbsp soy sauce
• 1 tsp honey or sugar
• 2 cups chicken or vegetable stock
• 1 tsp garam masala (optional, for warmth)
• Salt and pepper to taste

• 1 cup jasmine or short-grain rice
• 2 cups water
• Pinch of salt

• 1/2 cucumber, julienned or thinly sliced
• 1 carrot, peeled and julienned
• 1 small handful of shredded cabbage or lettuce
• 1 tbsp rice vinegar or lime juice
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp sugar or honey
• Optional: sesame seeds, chili flakes, or fresh herbs (like coriander or mint)

Method
- Preheat oven to 200°C (390°F).
- Butterfly or pound chicken breasts to even thickness. Season with salt and pepper.
- Dredge in flour, dip in egg, then coat with panko breadcrumbs. Place on a wire rack or baking sheet. Spray with oil or lightly drizzle.
- Bake for 20–25 minutes, flipping once halfway, until golden and cooked through.

Make the Curry Sauce
- Heat oil in a saucepan. Sauté onion until soft (5 mins).
- Add garlic, ginger, and carrot. Cook for another 2–3 mins.
- Stir in curry powder and turmeric. Cook 1 min. Stir in flour and cook 1 min more.
- Gradually add stock, whisking to avoid lumps. Add soy sauce, honey, and simmer for 10–15 minutes until thickened.
- Blend (optional) for a smooth sauce, or leave chunky. Add garam masala, season with salt and pepper to taste.

Cook the Rice
- Rinse rice until water runs clear. Add to a pot with 2 cups water and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes.

Toss the Salad
- Mix veggies in a bowl.
- Whisk together dressing ingredients.
- Toss together just before serving.

Optional garnish: sliced spring onions, sesame seeds, or pickled ginger.