Chicken and Aubergine Katsu

Name: Chicken and Aubergine Katsu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: ½ tbsp soy sauce; 1 garlic clove, crushed; 1 tbsp mild curry powder; 1 tbsp plain flour; 300 ml vegetable stock; 1 apple, peeled, cored and roughly chopped; 100 g panko breadcrumbs; 2 eggs; 1 medium onion, roughly chopped; 25 g plain flour; 2 skinless chicken breasts; 200 g long grain or basmati rice; ½ tbsp vegetable or sunflower oil; 3 tbsp vegetable or sunflower oil; 1 medium aubergine, cut into 1 cm-thick slices

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

My Fussy Eater

By Ciara Attwell

Published 2018

About

This classic Japanese dish may seem tricky to prepare but it’s perfect for lazy weekend evenings when you have a bit more time to devote to making dinner. The key is to get ready with all your ingredients prepared and in bowls. The end result is worth the little bit of effort!

Ingredients

200 g long grain or basmati rice

Asia
Japan
Dinner

Method

First, make the curry sauce. Heat the oil in a small saucepan over a medium heat, add the onion and fry for about 2 minutes until it starts to soften, then add the apple and garlic and fry for a further 2 minutes. Add the curry powder and flour and stir for about a minute.
Add the vegetable stock and soy sauce, bring to the boil, then reduce the heat and simmer