Recipes
non-veg
Chicken Katsu Curry with Rice
By Sheenam Gandhi
⏳ Prep Time: 45 minute
13 Sep 2021
Nutritional Overview
Calories
538 kcal
Protein
34 gm
Carbs
42 gm
Fats
26 gm
Ingredients
Chicken
Coconut milk
Rice
Oil
Onion & garlic & ginger
Turmeric
Curry powder
Green beans
Flour
Method
Step 1
Quantities required: For The Sauce: ml vegetable oil onion, finely chopped garlic clove, crushed small piece of ginger, peeled and grated teaspoon tumeric tablespoons mild curry powder tablespoon plain flour ml chicken or vegetable stock ml coconut milk teaspoon light soy sauce teaspoon sugar, to taste The Dish: gm rice (any type) Katsu curry sauce (see above) skinless chicken breasts gms Greens of choice (I’ve used steamed beans) masala
Step 2
For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to sit on a low to medium heat. Add the flour, cook for minute with the spices. Add the chicken stock slowly, followed by the ml coconut milk. Add the pinch of sugar and dash of soy sauce.
Step 3
Split chicken fillets in half and marinate with chilli, vinegar and salt and set aside for -minutes. Post that you can grill the chicken on pan for minutes until tender or put in the grill for mins on C with oil pasted on the pan or oven plate and you will have nice and juicy pieces ready.
Step 4
Strain curry sauce through a sieve, a little bit at a time.
Step 5
Slice the chicken into lengths and plate up next to the rice. Add salad, or wok-fried greens to the plate alongside, then drench in curry sauce. Serve hot and enjoy!
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