Chicken Katsu Curry

Name: Chicken Katsu Curry
Total time: 43 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 400 g short-grain white rice; 700 ml Water; 0.5 tsp Salt; 2 piece Yellow onion; 4 clove Garlic; 2 piece Carrots; 2 tbsp Sunflower oil; 3 tbsp medium curry powder; 1 tsp Ground turmeric; 1 tsp Garam masala; 2 tbsp Plain flour; 600 ml Chicken stock; 2 tbsp Soy sauce; 1 tbsp Honey; 2 piece Bay leaf; 800 g Chicken breast, 4 breasts, about 200 g each; 0.5 tsp Salt; 80 g Plain flour; 2 piece Egg; 150 g Panko breadcrumbs; 400 ml Sunflower oil

43 min · 42 min active · makes ~3.8 kg · Medium

Crispy panko-coated chicken breast served over creamy curry sauce with carrots and aromatic garam masala. Serves 4.

See more →

Chicken Katsu Curry

Crispy panko-coated chicken breast served over creamy curry sauce with carrots and aromatic garam masala. Serves 4.

See more →

TOTAL TIME

43 min

ACTIVE TIME

42 min

QUANTITY

~3.8 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/22

Ingredients

0/18 gathered · 4 servings

400g

700ml

1tsp

2piece

4clove

2piece

430ml

3tbsp

1tsp

as needed

600ml

2tbsp

1tbsp

2piece

4 breasts, about 200 g each800g

2piece

150g

#	Quantity	Notes	State
1	400g	—	—
2	700ml	—	—
3	1tsp	—	—
4	2piece	—	—
5	4clove	—	—
6	2piece	—	—
7	430ml	—	—
8	3tbsp	—	—
9	1tsp	—	—
10	1tsp	—	—
11	as needed	—	—
12	600ml	—	—
13	2tbsp	—	—
14	1tbsp	—	—
15	2piece	—	—
16	800g	4 breasts, about 200 g each	—
17	2piece	—	—
18	150g	—	—

Tools

27 items

Serveware

1 item

Procedure

54 steps

1 of 54

Tip the rice into a medium saucepan.

Short-grain white rice · 400 g

⏱ 10s

ResultShort-grain white rice mixture

2 of 54

Pour the water over the rice.

Water · 700 ml

⏱ 10s

ResultShort-grain white rice mixture and water

3 of 54

Add a pinch of salt to the rice and water.

Salt · 0.5 tsp

⏱ 5s

ResultShort-grain white rice mixture and water and salt

4 of 54

Bring the rice to a vigorous boil over high heat, stirring once to unstick any grains from the bottom.

⏱ 5 min

ResultBoiling salted rice

5 of 54

Clap the lid firmly on the saucepan.

⏱ 10s

6 of 54

Reduce the heat to the lowest possible setting and leave the rice to absorb all the water undisturbed for 12 minutes.

⏱ 12 min

ResultAbsorbed rice

7 of 54

Leave the rice to steam in its own heat, lid still on, for 10 minutes.

⏱ 10 min

ResultSteamed rice

8 of 54

Peel the 2 yellow onions on the chopping board

Yellow onion · 2 piece

⏱ 30s

ResultPeeled yellow onion

9 of 54

Finely chop the peeled onions into small, even dice.

Peeled yellow onion · step 8

⏱ 1 min

ResultFinely chopped yellow onion

10 of 54

Scrape the chopped onion into the large saucepan.

Finely chopped yellow onion · step 9

⏱ 10s

ResultFinely chopped yellow onion

11 of 54

Crush each garlic clove flat with the blade of the knife, then peel away the skin.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

12 of 54

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 11

⏱ 30s

ResultFinely chopped garlic

13 of 54

Add the chopped garlic to the saucepan with the onion.

Finely chopped garlic · step 12

⏱ 10s

ResultFinely chopped garlic and finely chopped yellow onion

14 of 54

Run the peeler firmly along each carrot to strip away the skin.

Carrots · 2 piece

⏱ 30s

ResultPeeled carrots

15 of 54

Roughly chop the peeled carrots into small chunks about 1 cm thick.

Peeled carrots · step 14

⏱ 40s

ResultRoughly chopped carrot

16 of 54

Tip the chopped carrot into the saucepan.

Roughly chopped carrot · step 15

⏱ 10s

ResultRoughly chopped carrot and finely chopped garlic and finely chopped yellow onion

17 of 54

Pour the oil into the saucepan over the vegetables.

Sunflower oil · 2 tbsp

⏱ 5s

ResultRoughly chopped carrot mixture

18 of 54

Set the saucepan over medium heat and cook, stirring regularly, until the onion is completely soft and golden at the edges, about 8 minutes.

⏱ 8 min

ResultSoftened curry base vegetables

19 of 54

Spoon the curry powder directly into the saucepan.

Medium curry powder · 3 tbsp

⏱ 5s

ResultSoftened curry base vegetables and medium curry powder

20 of 54

Add the turmeric to the saucepan.

Ground turmeric · 1 tsp

⏱ 5s

ResultSoftened curry base vegetables and medium curry powder and ground turmeric

21 of 54

Add the garam masala to the saucepan.

Garam masala · 1 tsp

⏱ 5s

ResultSoftened curry base vegetable and medium curry powder mixture

22 of 54

Add the flour to the saucepan to help thicken the sauce.

Plain flour · 2 tbsp

⏱ 5s

ResultPlain flour mixture

23 of 54

Stir everything together vigorously and cook for 90 seconds, pressing the mixture against the base of the pan, until the spices smell fragrant and the flour is absorbed.

⏱ 1 min 30s

ResultToasted spice paste

24 of 54

Pour in the chicken stock in a steady stream, stirring as you go to prevent lumps.

Chicken stock · 600 ml

⏱ 10s

ResultToasted spice paste and chicken stock

25 of 54

Add the soy sauce to the saucepan.

Soy sauce · 2 tbsp

⏱ 5s

ResultToasted spice paste and chicken stock and soy sauce

26 of 54

Spoon in the honey.

Honey · 1 tbsp

⏱ 5s

ResultChicken stock mixture

27 of 54

Drop in the bay leaves.

Bay leaf · 2 piece

⏱ 5s

ResultChicken stock mixture

28 of 54

Bring to a gentle boil then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and the carrots are completely tender.

⏱ 20 min

ResultThickened curry sauce

29 of 54

Fish the bay leaves out of the sauce with a spoon and discard them.

Thickened curry sauce · step 28

⏱ 10s

ResultThickened curry sauce

30 of 54

Blend the sauce directly in the saucepan with an immersion blender until completely smooth.

Thickened curry sauce · step 29

⏱ 1 min

ResultSmooth katsu curry sauce

31 of 54

Set the saucepan over the lowest possible heat to keep the sauce warm while you prepare the chicken.

⏱ 1 min

ResultWarm smooth katsu curry sauceused in step 54

32 of 54

Lay the chicken breasts on the chopping board.

Chicken breast · 800 g

⏱ 10s

ResultChicken breast

33 of 54

Hold each breast flat and slice it horizontally through the middle to give 2 even escalopes of roughly equal thickness, then place each between two sheets of cling film.

Chicken breast · step 32

⏱ 1 min

ResultSliced chicken breast

34 of 54

Beat each escalope firmly with a meat mallet until it is an even 1 cm thick all over.

Sliced chicken breast · step 33

⏱ 1 min

ResultFlattened chicken escalopesused in step 51

35 of 54

Scatter salt evenly over both sides of the flattened escalopes.

Salt · 0.5 tsp

⏱ 10s

ResultSeasoned chicken escalopesused in step 40

36 of 54

Spread the flour out in a shallow dish.

Plain flour · 80 g

⏱ 5s

ResultPlain flour

37 of 54

Crack the eggs into a medium bowl, discarding the shells.

Egg · 2 piece

⏱ 10s

ResultEgg

38 of 54

Whisk the eggs until the yolks and whites are fully combined.

⏱ 20s

ResultBeaten egg

39 of 54

Pour the panko breadcrumbs into a large shallow dish and spread them out in an even layer.

Panko breadcrumbs · 150 g

⏱ 5s

ResultPanko breadcrumbs

40 of 54

Press each escalope into the flour, turning to coat both sides thoroughly, and shake off any excess.

Seasoned chicken escalopes · step 35

⏱ 30s

ResultFlour-coated chicken

41 of 54

Dip each flour-coated escalope into the beaten egg, letting the excess drip back into the bowl.

Flour-coated chicken · step 40

⏱ 30s

ResultEgg-washed chicken

42 of 54

Lay each egg-coated escalope in the panko, pressing firmly on both sides so the crumbs adhere in a thick, even crust.

Egg-washed chicken · step 41

⏱ 40s

ResultPanko-crumbed chicken escalopesused in step 45

43 of 54

Turn the oven on to 100 °C to keep the first batch warm, then pour the sunflower oil into a large deep frying pan to a depth of about 1 cm.

Sunflower oil · 400 ml

⏱ 5s

ResultSunflower oil

44 of 54

Set the pan over medium-high heat and warm the oil until a breadcrumb dropped in sizzles immediately and floats.

⏱ 2 min

ResultHot frying oil

45 of 54

Lower 4 of the escalopes carefully into the hot oil, leaving space between them, and fry undisturbed for 4 minutes until the underside is deep golden brown.

Panko-crumbed chicken escalopes · step 42

⏱ 4 min

ResultSingle-sided golden crumbed chicken

46 of 54

Turn each escalope over with tongs so the uncooked side faces down into the oil.

⏱ 10s

ResultTurned chicken escalopes

47 of 54

Fry the second side for a further 4 minutes until golden and cooked through; check the thickest part reads 74 °C on a thermometer. Set them on the wire rack on a baking tray in the oven, uncovered, to keep warm while you fry the other 4 escalopes the same way: 4 minutes, turn, 4 minutes more, and check them too.

⏱ 12 min

ResultCooked panko chicken escalopes

48 of 54

When the second batch is done, bring the tray out of the oven with oven gloves and set the second batch on the rack beside the first with tongs.

Cooked panko chicken escalopes · step 47

⏱ 15s

ResultCooked panko chicken escalopes

49 of 54

Leave the escalopes to rest on the rack so any excess oil drips away and the crust stays perfectly crisp.

⏱ 2 min

ResultRested crispy chicken katsu

50 of 54

Slide the rested escalopes onto a clean chopping board.

⏱ 10s

ResultRested crispy chicken katsu

51 of 54

Cut each escalope on a slight diagonal into thick slices about 2 cm wide, keeping the pieces together so they hold their shape.

Flattened chicken escalopes · step 34

⏱ 30s

ResultSliced chicken katsuused in step 55

52 of 54

Uncover the rice and run a fork through it to separate the grains.

⏱ 20s

ResultFluffy steamed rice

53 of 54

Spoon a neat mound of rice onto each of 4 dinner plates.

Fluffy steamed rice · step 52

⏱ 30s

ResultFluffy steamed rice

54 of 54

Ladle a generous pool of the smooth curry sauce alongside and partly over the rice on each plate.

Warm smooth katsu curry sauce · step 31

⏱ 30s

ResultFluffy steamed rice and warm smooth katsu curry sauce

Total Time43 min

#	Product	Action
1	400 g	Tip the rice into a medium saucepan.⏱ 10sResultShort-grain white rice mixture
2	700 ml	Pour the water over the rice.⏱ 10sResultShort-grain white rice mixture and water
3	0.5 tsp	Add a pinch of salt to the rice and water.⏱ 5sResultShort-grain white rice mixture and water and salt
4	—	Bring the rice to a vigorous boil over high heat, stirring once to unstick any grains from the bottom.⏱ 5 minResultBoiling salted rice
5	—	Clap the lid firmly on the saucepan.⏱ 10s
6	—	Reduce the heat to the lowest possible setting and leave the rice to absorb all the water undisturbed for 12 minutes.⏱ 12 minResultAbsorbed rice
7	—	Leave the rice to steam in its own heat, lid still on, for 10 minutes.⏱ 10 minResultSteamed rice
8	2 piece	Peel the 2 yellow onions on the chopping board⏱ 30sResultPeeled yellow onion
9	Peeled yellow onionstep 8	Finely chop the peeled onions into small, even dice.⏱ 1 minResultFinely chopped yellow onion
10	Finely chopped yellow onionstep 9	Scrape the chopped onion into the large saucepan.⏱ 10sResultFinely chopped yellow onion
11	4 clove	Crush each garlic clove flat with the blade of the knife, then peel away the skin.⏱ 30sResultPeeled garlic cloves
12	Peeled garlic clovesstep 11	Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlic
13	Finely chopped garlicstep 12	Add the chopped garlic to the saucepan with the onion.⏱ 10sResultFinely chopped garlic and finely chopped yellow onion
14	2 piece	Run the peeler firmly along each carrot to strip away the skin.⏱ 30sResultPeeled carrots
15	Peeled carrotsstep 14	Roughly chop the peeled carrots into small chunks about 1 cm thick.⏱ 40sResultRoughly chopped carrot
16	Roughly chopped carrotstep 15	Tip the chopped carrot into the saucepan.⏱ 10sResultRoughly chopped carrot and finely chopped garlic and finely chopped yellow onion
17	2 tbsp	Pour the oil into the saucepan over the vegetables.⏱ 5sResultRoughly chopped carrot mixture
18	—	Set the saucepan over medium heat and cook, stirring regularly, until the onion is completely soft and golden at the edges, about 8 minutes.⏱ 8 minResultSoftened curry base vegetables
19	3 tbsp	Spoon the curry powder directly into the saucepan.⏱ 5sResultSoftened curry base vegetables and medium curry powder
20	1 tsp	Add the turmeric to the saucepan.⏱ 5sResultSoftened curry base vegetables and medium curry powder and ground turmeric
21	1 tsp	Add the garam masala to the saucepan.⏱ 5sResultSoftened curry base vegetable and medium curry powder mixture
22	2 tbsp	Add the flour to the saucepan to help thicken the sauce.⏱ 5sResultPlain flour mixture
23	—	Stir everything together vigorously and cook for 90 seconds, pressing the mixture against the base of the pan, until the spices smell fragrant and the flour is absorbed.⏱ 1 min 30sResultToasted spice paste
24	600 ml	Pour in the chicken stock in a steady stream, stirring as you go to prevent lumps.⏱ 10sResultToasted spice paste and chicken stock
25	2 tbsp	Add the soy sauce to the saucepan.⏱ 5sResultToasted spice paste and chicken stock and soy sauce
26	1 tbsp	Spoon in the honey.⏱ 5sResultChicken stock mixture
27	2 piece	Drop in the bay leaves.⏱ 5sResultChicken stock mixture
28	—	Bring to a gentle boil then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and the carrots are completely tender.⏱ 20 minResultThickened curry sauce
29	Thickened curry saucestep 28	Fish the bay leaves out of the sauce with a spoon and discard them.⏱ 10sResultThickened curry sauce
30	Thickened curry saucestep 29	Blend the sauce directly in the saucepan with an immersion blender until completely smooth.⏱ 1 minResultSmooth katsu curry sauce
31	—	Set the saucepan over the lowest possible heat to keep the sauce warm while you prepare the chicken.⏱ 1 minResultWarm smooth katsu curry sauceused in step 54
32	800 g	Lay the chicken breasts on the chopping board.⏱ 10sResultChicken breast
33	Chicken breaststep 32	Hold each breast flat and slice it horizontally through the middle to give 2 even escalopes of roughly equal thickness, then place each between two sheets of cling film.⏱ 1 minResultSliced chicken breast
34	Sliced chicken breaststep 33	Beat each escalope firmly with a meat mallet until it is an even 1 cm thick all over.⏱ 1 minResultFlattened chicken escalopesused in step 51
35	0.5 tsp	Scatter salt evenly over both sides of the flattened escalopes.⏱ 10sResultSeasoned chicken escalopesused in step 40
36	80 g	Spread the flour out in a shallow dish.⏱ 5sResultPlain flour
37	2 piece	Crack the eggs into a medium bowl, discarding the shells.⏱ 10sResultEgg
38	—	Whisk the eggs until the yolks and whites are fully combined.⏱ 20sResultBeaten egg
39	150 g	Pour the panko breadcrumbs into a large shallow dish and spread them out in an even layer.⏱ 5sResultPanko breadcrumbs
40	Seasoned chicken escalopesstep 35	Press each escalope into the flour, turning to coat both sides thoroughly, and shake off any excess.⏱ 30sResultFlour-coated chicken
41	Flour-coated chickenstep 40	Dip each flour-coated escalope into the beaten egg, letting the excess drip back into the bowl.⏱ 30sResultEgg-washed chicken
42	Egg-washed chickenstep 41	Lay each egg-coated escalope in the panko, pressing firmly on both sides so the crumbs adhere in a thick, even crust.⏱ 40sResultPanko-crumbed chicken escalopesused in step 45
43	400 ml	Turn the oven on to 100 °C to keep the first batch warm, then pour the sunflower oil into a large deep frying pan to a depth of about 1 cm.⏱ 5sResultSunflower oil
44	—	Set the pan over medium-high heat and warm the oil until a breadcrumb dropped in sizzles immediately and floats.⏱ 2 minResultHot frying oil
45	Panko-crumbed chicken escalopesstep 42	Lower 4 of the escalopes carefully into the hot oil, leaving space between them, and fry undisturbed for 4 minutes until the underside is deep golden brown.⏱ 4 minResultSingle-sided golden crumbed chicken
46	—	Turn each escalope over with tongs so the uncooked side faces down into the oil.⏱ 10sResultTurned chicken escalopes
47	—	Fry the second side for a further 4 minutes until golden and cooked through; check the thickest part reads 74 °C on a thermometer. Set them on the wire rack on a baking tray in the oven, uncovered, to keep warm while you fry the other 4 escalopes the same way: 4 minutes, turn, 4 minutes more, and check them too.⏱ 12 minResultCooked panko chicken escalopes
48	Cooked panko chicken escalopesstep 47	When the second batch is done, bring the tray out of the oven with oven gloves and set the second batch on the rack beside the first with tongs.⏱ 15sResultCooked panko chicken escalopes
49	—	Leave the escalopes to rest on the rack so any excess oil drips away and the crust stays perfectly crisp.⏱ 2 minResultRested crispy chicken katsu
50	—	Slide the rested escalopes onto a clean chopping board.⏱ 10sResultRested crispy chicken katsu
51	Flattened chicken escalopesstep 34	Cut each escalope on a slight diagonal into thick slices about 2 cm wide, keeping the pieces together so they hold their shape.⏱ 30sResultSliced chicken katsuused in step 55
52	—	Uncover the rice and run a fork through it to separate the grains.⏱ 20sResultFluffy steamed rice
53	Fluffy steamed ricestep 52	Spoon a neat mound of rice onto each of 4 dinner plates.⏱ 30sResultFluffy steamed rice
54	Warm smooth katsu curry saucestep 31	Ladle a generous pool of the smooth curry sauce alongside and partly over the rice on each plate.⏱ 30sResultFluffy steamed rice and warm smooth katsu curry sauce
Total Time		43 min

Serving

Fan the sliced chicken katsu on top of the rice and sauce, angling the slices so the golden crumb faces up.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	902kcal
	63g
	28g
	5g
	96g
	10g
	6g
	1,796mg

Ingredients0/18

Tools0/22

Recipe

Chicken Katsu Curry

Crispy panko-coated chicken breast served over creamy curry sauce with carrots and aromatic garam masala. Serves 4.

What you’ll doYou will start the rice cooking, then build a curry sauce by softening vegetables, toasting spices, and simmering stock until it thickens and the carrots are tender. While the sauce simmers, you will flatten chicken breasts into thin escalopes, salt them, and bread them with a three-stage coating. Once the oil is hot enough, you will fry the breaded escalopes until golden and crisp on both sides, then rest them so the crust stays crunchy. Finally you will assemble each plate with rice, sauce, and fanned chicken slices.

Serves4

Total43 min

LevelMedium

Ingredients

Short-grain white rice400 g
Water700 ml
Salt1 tsp
Yellow onion2 piece
Garlic4 clove
Carrots2 piece
Sunflower oil430 ml
Medium curry powder3 tbsp
Ground turmeric1 tsp
Garam masala1 tsp
Plain flouras needed
Chicken stock600 ml
Soy sauce2 tbsp
Honey1 tbsp
Bay leaf2 piece
Chicken breast, 4 breasts, about 200 g each800 g
Egg2 piece
Panko breadcrumbs150 g

Tools

Large shallow dishSpoonLarge saucepanPan lidTongsSmall bowlMeat malletChef's knifeMedium bowlWire rackCling filmImmersion blenderWhiskWooden spoonDinner plateShallow dishLarge deep frying panPeelerLadleForkMedium saucepanChicken escalopes board (chopping board)Chicken katsu board (chopping board)OvenThermometerBaking trayOven glove

Method

Tip the rice into a medium saucepan.

10sMedium saucepanShort-grain white rice · 400 g

Pour the water over the rice.

10sMedium saucepanWater · 700 ml

Add a pinch of salt to the rice and water.

5sMedium saucepanSalt · 0.5 tsp

Bring the rice to a vigorous boil over high heat, stirring once to unstick any grains from the bottom.

5 minMedium saucepan

Clap the lid firmly on the saucepan.

10sMedium saucepan, Pan lid

Reduce the heat to the lowest possible setting and leave the rice to absorb all the water undisturbed for 12 minutes.

12 minMedium saucepan

Leave the rice to steam in its own heat, lid still on, for 10 minutes.

10 minMedium saucepan

Peel the 2 yellow onions on the chopping board

30sChicken escalopes board (chopping board), Chefs knifeYellow onion · 2 piece

Finely chop the peeled onions into small, even dice.

1 minChicken escalopes board (chopping board), Chefs knifePeeled yellow onion · step 8

Scrape the chopped onion into the large saucepan.

10sLarge saucepanFinely chopped yellow onion · step 9

Crush each garlic clove flat with the blade of the knife, then peel away the skin.

30sChicken escalopes board (chopping board), Chefs knifeGarlic · 4 clove

Finely chop the peeled garlic cloves.

30sChicken escalopes board (chopping board), Chefs knifePeeled garlic cloves · step 11

Add the chopped garlic to the saucepan with the onion.

10sLarge saucepanFinely chopped garlic · step 12

Run the peeler firmly along each carrot to strip away the skin.

30sChicken escalopes board (chopping board), PeelerCarrots · 2 piece

Roughly chop the peeled carrots into small chunks about 1 cm thick.

40sChicken escalopes board (chopping board), Chefs knifePeeled carrots · step 14

Tip the chopped carrot into the saucepan.

10sLarge saucepanRoughly chopped carrot · step 15

Pour the oil into the saucepan over the vegetables.

5sLarge saucepanSunflower oil · 2 tbsp

Set the saucepan over medium heat and cook, stirring regularly, until the onion is completely soft and golden at the edges, about 8 minutes.

8 minLarge saucepan, Wooden spoon

Spoon the curry powder directly into the saucepan.

5sLarge saucepanMedium curry powder · 3 tbsp

Add the turmeric to the saucepan.

5sLarge saucepanGround turmeric · 1 tsp

Add the garam masala to the saucepan.

5sLarge saucepanGaram masala · 1 tsp

Add the flour to the saucepan to help thicken the sauce.

5sLarge saucepanPlain flour · 2 tbsp

Stir everything together vigorously and cook for 90 seconds, pressing the mixture against the base of the pan, until the spices smell fragrant and the flour is absorbed.

1 min 30sLarge saucepan, Wooden spoon

Pour in the chicken stock in a steady stream, stirring as you go to prevent lumps.

10sLarge saucepanChicken stock · 600 ml

Add the soy sauce to the saucepan.

5sLarge saucepanSoy sauce · 2 tbsp

Spoon in the honey.

5sLarge saucepanHoney · 1 tbsp

Drop in the bay leaves.

5sLarge saucepanBay leaf · 2 piece

Bring to a gentle boil then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and the carrots are completely tender.

20 minLarge saucepan

Fish the bay leaves out of the sauce with a spoon and discard them.

10sSmall bowl, SpoonThickened curry sauce · step 28

Blend the sauce directly in the saucepan with an immersion blender until completely smooth.

1 minLarge saucepan, Immersion blenderThickened curry sauce · step 29

Set the saucepan over the lowest possible heat to keep the sauce warm while you prepare the chicken.

Result · Warm smooth katsu curry sauce · used in step 54

1 minLarge saucepan

Lay the chicken breasts on the chopping board.

10sChicken escalopes board (chopping board)Chicken breast · 800 g

Hold each breast flat and slice it horizontally through the middle to give 2 even escalopes of roughly equal thickness, then place each between two sheets of cling film.

1 minChicken escalopes board (chopping board), Chefs knife, Cling filmChicken breast · step 32

Beat each escalope firmly with a meat mallet until it is an even 1 cm thick all over.

Result · Flattened chicken escalopes · used in step 51

1 minChicken escalopes board (chopping board), Meat malletSliced chicken breast · step 33

Scatter salt evenly over both sides of the flattened escalopes.

Result · Seasoned chicken escalopes · used in step 40

10sChicken escalopes board (chopping board)Salt · 0.5 tsp

Spread the flour out in a shallow dish.

5sShallow dishPlain flour · 80 g

Crack the eggs into a medium bowl, discarding the shells.

10sMedium bowlEgg · 2 piece

Whisk the eggs until the yolks and whites are fully combined.

20sMedium bowl, Whisk

Pour the panko breadcrumbs into a large shallow dish and spread them out in an even layer.

5sLarge shallow dishPanko breadcrumbs · 150 g

Press each escalope into the flour, turning to coat both sides thoroughly, and shake off any excess.

30sShallow dishSeasoned chicken escalopes · step 35

Dip each flour-coated escalope into the beaten egg, letting the excess drip back into the bowl.

30sMedium bowlFlour-coated chicken · step 40

Lay each egg-coated escalope in the panko, pressing firmly on both sides so the crumbs adhere in a thick, even crust.

Result · Panko-crumbed chicken escalopes · used in step 45

40sLarge shallow dishEgg-washed chicken · step 41

Turn the oven on to 100 °C to keep the first batch warm, then pour the sunflower oil into a large deep frying pan to a depth of about 1 cm.

5sLarge deep frying pan, OvenSunflower oil · 400 ml

Set the pan over medium-high heat and warm the oil until a breadcrumb dropped in sizzles immediately and floats.

2 minLarge deep frying pan

Lower 4 of the escalopes carefully into the hot oil, leaving space between them, and fry undisturbed for 4 minutes until the underside is deep golden brown.

4 minLarge deep frying panPanko-crumbed chicken escalopes · step 42

Turn each escalope over with tongs so the uncooked side faces down into the oil.

10sLarge deep frying pan, Tongs

12 minLarge deep frying pan, Thermometer, Wire rack, Baking tray, Oven, Oven glove

When the second batch is done, bring the tray out of the oven with oven gloves and set the second batch on the rack beside the first with tongs.

15sWire rack, Tongs, Oven, Oven gloveCooked panko chicken escalopes · step 47

Leave the escalopes to rest on the rack so any excess oil drips away and the crust stays perfectly crisp.

2 minWire rack

Slide the rested escalopes onto a clean chopping board.

10sChicken katsu board (chopping board), Chefs knife

Cut each escalope on a slight diagonal into thick slices about 2 cm wide, keeping the pieces together so they hold their shape.

Result · Sliced chicken katsu · used in step 55

30sChicken katsu board (chopping board), Chefs knifeFlattened chicken escalopes · step 34

Uncover the rice and run a fork through it to separate the grains.

20sMedium saucepan, Fork

Spoon a neat mound of rice onto each of 4 dinner plates.

30sDinner plate, SpoonFluffy steamed rice · step 52

Ladle a generous pool of the smooth curry sauce alongside and partly over the rice on each plate.

30sDinner plate, LadleWarm smooth katsu curry sauce · step 31

Fan the sliced chicken katsu on top of the rice and sauce, angling the slices so the golden crumb faces up.

Result · Chicken Katsu Curry

30sDinner plate, TongsSliced chicken katsu · step 51

Printed 11 October 2026