Chicken katsu
- Sara Buenfeld
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.1 out of 5.97 ratingsRate
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Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
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Ingredients
Nutrition
Units:
MetricUS
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4 skinless chicken breasts
-
1 large egg
beaten
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8 tbsp finely crushed cornflakes or panko
crumbs
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2 garlic cloves
crushed
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1-2 tbsp korma paste
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1 tbsp soy sauce
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4 tbsp ketchup
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2 tbsp honey
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2 tbsp cornflour
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Nutrition: per serving
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kcal319
low
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fat5g
low
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saturates1g
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carbs36g
-
sugars13g
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fibre0g
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protein34g
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salt2g
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Method
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step 1
Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
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step 2
Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
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step 3
Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
Recipe from Good Food magazine, April 2012
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A star rating of 4.1 out of 5.97 ratings
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