Katsu Chicken Curry

Chicken katsu is the Japanese equivalent of schnitzel. Serve it up with this tasty curry sauce.

0:15 To prep

0:20 To cook

12 Ingredients

EASY Difficulty

4 Servings

4.5

• Ingredients

•  1 1/3 cups SunRice Sushi Rice
•  1 nori sheet
•  2 tablespoons sesame seeds, toasted
•  2 chicken breast fillets
•  2 tablespoons plain flour
•  1 egg, lightly beaten
•  1 cup Japanese breadcrumbs
•  1/3 cup vegetable oil
•  1 brown onion, thickly sliced
•  2 carrots, thinly sliced
•  1 head broccoli, broken into florets
•  100g pkt Japanese curry sauce mix
• 
  

• Method

1. Step 1
   Cook SunRice Sushi Rice following packet directions. Meanwhile, finely chop nori sheet. Combine with sesame seeds in a small bowl.
2. Step 2
   Meanwhile, split each chicken breast. Place each piece between 2 sheets of baking paper and flatten with a rolling pin. Place flour, egg and breadcrumbs in 3 shallow dishes. Season flour. Add 2 teaspoons of water to egg. Coat each piece of chicken in flour, then egg and breadcrumbs. Set aside.
3. Step 3
   Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook onion and carrot, stirring, for 5 minutes or until onion is tender. Add 2 cups water (500ml) and bring to the boil. Add broccoli and simmer, covered, for 3 minutes. Add curry sauce mix and stir until dissolved. Simmer, covered, for 3 minutes to thicken slightly.
4. Step 4
   Meanwhile, heat remaining oil in a large frying pan over medium high heat. Cook chicken for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Thickly slice chicken. Sprinkle nori mixture over rice and serve with chicken and curry sauce.