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Katsu Curry

Katsu Curry

By Morrisons
Published on 22 December 2020
Tuck in to Lucy Mecklenburgh’s delicious recipe for Chicken Katsu Curry as part of our Making It Tasty campaign.
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Time and servings

1 hrTotal time
2Servings
1 hrCooking time

Ingredients

  • 1 tsp of curry powder
  • 1 tsp of garam masala
  • 0.5 tsp of turmeric
  • 1 tbsp of light soy sauce
  • 300 ml of chicken stock
  • 1 pack of 250g basmati microwave rice
  • 1 white onion, diced
  • 160 g of carrot, diced
  • 70 g of sweet potato, cubed
  • 2 chicken thighs
  • 1 medium egg
  • 60 g of porridge oats
  • 1 tsp of olive oil
  • 3 garlic cloves, crushed

Method

  1. Step 1

    Preheat oven to gas 7 / 220*C / fan 200*C. Line a baking tray with greaseproof paper.

  2. Step 2

    Heat oil in saucepan, medium to high heat. Add onion and garlic to the pan and sauté for 5 minutes until soft. Add the carrot, sweet potato to the pan and cook for 1 minute.

  3. Step 3

    Next add the spices of curry powder, garam masala, turmeric and soy sauce to the mix. Pour in the chicken stock and simmer.

  4. Step 4

    Whilst the sauce is simmering, place chicken thighs into freezer bags and use a rolling pin to flatten the breasts to about 2-3cm thickness.

  5. Step 5

    In a bow, crack and whisk the egg and place the oats in a separate bowl. Remove the chicken thighs from the bag and one by one, dip in the egg mixture and then into the oats until covered.

  6. Step 6

    Place both thighs on to the lined baking tray and season with salt and pepper. Cook in the oven for 20-25 minutes until chicken is cooked and breading is crispy.

  7. Step 7

    Once the carrot and sweet potatoes are soft, remove from the heat and use a stick blender to blend until you have a smooth sauce.

  8. Step 8

    Cook the rice as per packet instructions and divide between the two plates. Place the curry sauce on the place and top with sliced chicken thighs.