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Photo of Chicken katsu curry with rice by WW

Chicken katsu curry with rice

12
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate

Ingredients

Plain White Flour

50 g

Asda Panko Breadcrumbs

75 g

Egg, whole, raw

2 large, raw, lightly beaten

Chicken breast, skinless, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Brown Rice, dry

240 g

Rocket

70 g, wild

Yutaka Sushi Ginger

100 g

Onion

1 medium

Root Ginger

1 inch slice(s), peeled and grated

Garlic

1 clove(s), large, crushed

Curry Powder

9 g, medium

Plain White Flour

1 tablespoon(s), level

Chicken stock cube(s)

1 cube(s), to make 400 ml stock

Soy Sauce

½ tablespoon(s), light

Honey

2 teaspoon(s), level, clear

Instructions

  1. Line a baking tray with baking paper and place a wire rack on top. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Put the flour, breadcrumbs and eggs into 3 shallow bowls. Put the chicken fillets between two pieces of nonstick baking paper and bash with a rolling pin until the chicken is about 1cm thick.
  3. Dip each of the chicken fillets in the flour, then the egg and finally the breadcrumbs. Mist a large frying pan with cooking spray and put over a medium heat. Once hot, add the chicken and cook for 1 minute each side until golden, then transfer to the wire rack on the baking tray and cook in the oven for 10 minutes.
  4. Meanwhile, cook the rice to pack instructions.
  5. While the chicken and rice are cooking, make the sauce. Mist a large nonstick pan with cooking spray and put over a medium heat. Add the onion and cook for 6-8 minutes until softened, then add the ginger and garlic and cook for 1 minute. Add the curry powder and flour and cook for a further 1 minute.
  6. Gradually stir in the stock, then add the soy sauce and honey, stirring to combine. Bring to a boil, then reduce the heat and simmer for 10 minutes, until thickened. Allow the sauce to cool slightly, then transfer to a blender and blitz until smooth. Season to taste.
  7. Toss the rocket with the sushi ginger. Slice the chicken and serve with the sauce drizzled over, with the salad on the side.

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