Chicken Katsu Curry

by John Audsley

A home baked take on the Japanese classic. Crispy breaded chicken from Audsleys of harrogate with a tangy curry sauce.

Serves 4, ready in 40mins

Ingredients

  • 2 x Crispy breaded chicken 
  • 300g long-grain rice
  • 1 tbsp olive oil
  • 1 leek, trimmed and sliced
  • 150g Mangetout
  • 2 tbsp tomato ketchup
  • 2 tbsp brown sauce
  • 1 tbsp light soy sauce
  • 2 tbsp curry sauce

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5
  2. Bake the breaded chicken on a tray for 30-35 mins
  3. Cook the rice
  4. Heat the oil in a pan and fry the leek for 3mins. Add the mangetout and cook for a further minute. Add to the rice and stir through
  5. Put the ketchup, brown sauce and soy sauce in a pan. Add 50ml water and bring to a simmer. Stir in the Curry sauce mix and simmer for 1 min
  6. Slice the chicken and divide onto 4 plates. Drizzle over the sauce and serve  with rice
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