Katsu Chicken Curry

Name: Katsu Chicken Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 2 large chicken fillets; 250 ml buttermilk; 4 tsp medium curry powder; 100 g panko breadcrumbs; vegetable oil, for frying; 1 onion, finely chopped; 2 garlic cloves, grated; 5 cm piece of fresh root ginger, peeled and grated; 1 tsp ground turmeric; 1 tbsp plain flour; 300 ml chicken stock; 1 × 160 ml can of coconut cream; 1 tsp soy sauce; 200 g red cabbage, shredded; 1 large carrot, julienned; 1 tsp caster sugar; 2 tbsp rice wine vinegar; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; jasmine rice; thinly sliced spring onions; toasted sesame seeds

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

Japan’s most popular dish is easy to scale up if you fancy making multiple portions.

Ingredients

2 large chicken fillets
250 ml buttermilk
4 tsp medium

Asia
Japan
Main course

Method

Cut the chicken in half lengthways. Place each one between two sheets of parchment paper and beat with a rolling pin to even out the thickness.

Pour the buttermilk, half of the curry powder and a pinch of salt in a bowl, then add the chicken. Cover with cling film and leave in the fridge for at least 20 minutes or overnight is ideal.

To make the sauce, heat a little oil in a fry