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Chicken katsu curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Japanese-style chicken schnitzel with savory curry sauce, a delicious combination.
Ingredients:
  • 266.00 gm Sushi Rice
  • 1 nori sheet
  • 24.00 gm sesame seeds, toasted
  • 2 chicken breast fillets
  • 40.00 ml plain flour
  • 1 egg, lightly beaten
  • 250.00 ml Japanese breadcrumbs
  • 75.90 gm vegetable oil
  • 1 brown onion, thickly sliced
  • 2 carrots, thinly sliced
  • 1 head broccoli, broken into florets
  • 100g pkt Japanese curry sauce mix
Instructions:
  • Prepare the SunRice Sushi Rice according to the package instructions. While the rice cooks, finely chop the nori sheet and mix it with sesame seeds in a small bowl.
  • Next, gently cut each chicken breast in half horizontally. Tenderize each piece by placing them between two sheets of parchment paper and using a rolling pin to flatten them. Prepare three separate shallow dishes for flour, beaten egg with water, and breadcrumbs. Season the flour. Dip each chicken piece into the flour, then the egg mixture, and finally the breadcrumbs. Set the coated chicken pieces aside for later use.
  • In a large saucepan over medium-high heat, warm up 1 tablespoon of oil. Sauté onion and carrot for 5 minutes until onion is tender. Pour in 2 cups of water (500ml) and bring to a boil. Add broccoli and simmer covered for 3 minutes. Stir in curry sauce mix until dissolved, then simmer covered for an additional 3 minutes to thicken slightly. Enjoy!
  • Heat the rest of the oil in a large frying pan over medium-high heat. Sear chicken on each side for 2-3 minutes until golden and fully cooked. Pat dry on paper towel, slice the chicken, sprinkle nori mixture over rice, and serve with curry sauce.

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