Chicken katsu curry

Chicken-katsu-curry

Prepare Time: 0:15 | Cook Time: 0:20 | Difficulty: EASY

Chicken katsu is the Japanese equivalent of schnitzel. Serve it up with this tasty curry sauce. Proudly brought to you by SunRice and taste.com.au.

Ingredients

Method

  1. Cook SunRice Sushi Rice following packet directions. Meanwhile, finely chop nori sheet. Combine with sesame seeds in a small bowl.

  2. Meanwhile, split each chicken breast. Place each piece between 2 sheets of baking paper and flatten with a rolling pin. Place flour, egg and breadcrumbs in 3 shallow dishes. Season flour. Add 2 teaspoons of water to egg. Coat each piece of chicken in flour, then egg and breadcrumbs. Set aside.

  3. Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook onion and carrot, stirring, for 5 minutes or until onion is tender. Add 2 cups water (500ml) and bring to the boil. Add broccoli and simmer, covered, for 3 minutes. Add curry sauce mix and stir until dissolved. Simmer, covered, for 3 minutes to thicken slightly.

  4. Meanwhile, heat remaining oil in a large frying pan over medium high heat. Cook chicken for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Thickly slice chicken. Sprinkle nori mixture over rice and serve with chicken and curry sauce.


Taste.com.au – 1 March 2015

Recipe by Lucy Nunes
Photography by Mark O'Meara

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