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Serves
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Ingredients
Panko Chicken
  • 2 Large chicken breasts
  • 150 g Panko breadcrumbs
  • 1 tsp Chili powder
  • 1 tsp Celery salt
  • 1 tsp Garlic powder
  • Sprinkling of flour
  • 1 Large egg beaten
Katsu Sauce
  • 5 Large carrots
  • 1 Medium white onion
  • 1 Potato (same size as the onion)
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 2 tbsps Garam masala
  • 2 tbsps Hot curry powder
  • 2 tbsps Honey
  • 700 ml Chicken stock
  • 2 tbsps Soy sauce
Salad
  • 1 Red Cabbage
  • ½ Cucumber
  • 2 tbsps Mirin
  • 1 tbsp Rice wine
  • 1 tbsp Soy sauce
Katsu Chicken Curry with Mirin Cabbage Katsu Chicken Curry with Mirin Cabbage
Katsu Chicken Curry with Mirin Cabbage

A recipe adapted from 'A Pinch of Non' cook book. Sweet, spicy and full of goodness.

Prep 45 minutes
Total 2 hours 45 minutes

Starting with the sauce, cut up the onion and carrots and fry in a pan until softened. Add these to a large saucepan along with the potato and stock. Stir and then add all other ingredients. Bring to the boil. Pop and lid on and let it blip away for a couple of hours. Once done, simply blend and adjust seasoning.


Slice your chicken breasts in half horizontally (butterfly) to give you 4 pieces. Mix the panko breadcrumbs with the spices. Sprinkle then rub with flour, dip in the egg and then dip in the panko mix. Heat a frying pan with a generous amount of oil - enough to submerge almost half the chicken breast. Ideal heat is around 170℃. Cook the chicken for around 7 minutes each side or until golden. Check the middle of the thickest breast and if they need some more time then pop in the oven on a lined tray 180℃ for 10 mins or so.


For the salad simply slice thinly and combine the ingredients in a bowl. Serve on top of some white rice.

Katsu Chicken Curry with Mirin Cabbage Katsu Chicken Curry with Mirin Cabbage
Katsu Chicken Curry with Mirin Cabbage

A recipe adapted from 'A Pinch of Non' cook book. Sweet, spicy and full of goodness.

favorite
print
like
Prep 45 minutes
Total 2 hours 45 minutes
Serves
US | Metric
Ingredients
Panko Chicken
  • 2 Large chicken breasts
  • 150 g Panko breadcrumbs
  • 1 tsp Chili powder
  • 1 tsp Celery salt
  • 1 tsp Garlic powder
  • Sprinkling of flour
  • 1 Large egg beaten
Katsu Sauce
  • 5 Large carrots
  • 1 Medium white onion
  • 1 Potato (same size as the onion)
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 2 tbsps Garam masala
  • 2 tbsps Hot curry powder
  • 2 tbsps Honey
  • 700 ml Chicken stock
  • 2 tbsps Soy sauce
Salad
  • 1 Red Cabbage
  • ½ Cucumber
  • 2 tbsps Mirin
  • 1 tbsp Rice wine
  • 1 tbsp Soy sauce

Starting with the sauce, cut up the onion and carrots and fry in a pan until softened. Add these to a large saucepan along with the potato and stock. Stir and then add all other ingredients. Bring to the boil. Pop and lid on and let it blip away for a couple of hours. Once done, simply blend and adjust seasoning.


Slice your chicken breasts in half horizontally (butterfly) to give you 4 pieces. Mix the panko breadcrumbs with the spices. Sprinkle then rub with flour, dip in the egg and then dip in the panko mix. Heat a frying pan with a generous amount of oil - enough to submerge almost half the chicken breast. Ideal heat is around 170℃. Cook the chicken for around 7 minutes each side or until golden. Check the middle of the thickest breast and if they need some more time then pop in the oven on a lined tray 180℃ for 10 mins or so.


For the salad simply slice thinly and combine the ingredients in a bowl. Serve on top of some white rice.