Chicken Katsu Curry
Crispy breadcrumb-coated chicken breast over jasmine rice, smothered in a silky blended Japanese-style curry sauce — 466 calories and 46g of protein per serving.
45 min · 4 servings
- Calories
- 469
- Protein
- 46g
- Carbs
- 60g
- Fat
- 3.5g
Ingredients
- Chicken breast — 600g, butterflied into 4 pieces of about 150g each
- Carrot — 100g, chopped
- Onion — 1, white, diced
- Garlic — 3 cloves, diced
- Ginger — 10g, fresh or paste
- Curry powder — 10g
- Turmeric — 1/2 tbsp
- Honey — 1 tbsp
- Lime juice — 1 tbsp
- Chicken broth — 400ml (or chicken stock)
- Egg white — 1 (or 1 whole egg, whisked)
- Breadcrumbs — 80g
- Salt — to taste
- Pepper — to taste
- Cooking oil spray — light
- Jasmine rice — 560g cooked (140g per serving)
- Sesame seeds — for topping, optional
- Cucumber — optional side
Directions
- 1
Spray a large pan with cooking oil and heat over high. Add the carrots and onion and cook for about 5 minutes until they pick up some colour.
- 2
Add the garlic, ginger, curry powder, turmeric, honey, lime juice and chicken broth. Stir to combine, then reduce to medium heat and simmer for 10–15 minutes until the vegetables are soft.
- 3
While the sauce simmers, set up two plates — one with the egg white and one with the breadcrumbs. Season each butterflied piece of chicken with salt and pepper.
- 4
Dip each piece through the egg white, then press into the breadcrumbs to coat evenly. Spray each coated piece lightly with cooking oil spray.
- 5
Air fry at 200°C for 14–17 minutes, or bake at 190°C for 18–22 minutes, until golden and cooked through.
- 6
Pour the curry sauce into a blender and blitz for 1–2 minutes until completely smooth.
- 7
Slice the chicken into thin strips and serve over 140g of cooked jasmine rice per portion, with the curry sauce poured over. Finish with sesame seeds if you like.