Chicken Katsu Curry
By Blue Dragon
Published on 13 February 2024
Whip up a Chicken Katsu Curry with ease using the Blue Dragon range. With a delicious dinner on the table in under 30 minutes, this recipe is sure to be a crowd pleaser. For a meat-free alternative try this with firm tofu, steamed sweet potato or prawns. Looking for more Japanese recipes? Look no further.
Time and servings
25 minsTotal time
2Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 tbsp vegetable oil, plus 1 tsp
- ½ (170g) jar Blue Dragon katsu paste
- 100ml Blue Dragon coconut milk
- 100g plain flour
- ½ tsp chilli powder
- 2 medium eggs
- 1 (120g) box Blue Dragon panko breadcrumbs
- 2 skinless boneless chicken breasts
- 1 (250g) pouch microwave jasmine rice
- 1 side salad, to serve
Method
Step 1
Set a pan over a medium heat, add 1 tsp oil, the katsu paste and stir for 1 min then add the coconut milk and simmer for 3 mins. Set aside.Step 2
Put the flour, chilli powder, a pinch of salt and freshly ground black pepper into a shallow bowl and mix.Step 3
Crack the eggs into a separate shallow bowl and whisk.Step 4
Tip the panko crumbs into a third shallow bowl.Step 5
Cut the chicken breasts in half lengthways. Dip 1 piece of chicken into the flour to fully coat then into the egg mixture until covered and finally into the panko breadcrumbs to evenly coat. Repeat with each piece of chicken.Step 6
Heat the remaining 2 tbsp oil in a heavy-based frying pan over a medium-high heat. Add the chicken and cook for 3-4 mins on each side, until golden brown and cooked through.Step 7
Heat the rice to packet instructions and divide between 2 plates. Slice the chicken, pile onto the plates then pour over the sauce and serve with a side salad.