Chicken katsu curry

2 hrs 50 min + marinating overnight

Crispy panko-coated chicken breasts served with coconut basmati rice, spiced curry sauce, and pickled red onion.

prepPreheat oven to 170°C / 340°F if baking rice (optional)
prepFill a large sturdy pan with 2 litres / 500 ml vegetable oil to 8 cm depth
4 × 150 g / 600 g skinless boneless free-range chicken breasts	Marinate chicken 2 hrs or overnight	Coat chicken in breadcrumbs, chill	Fry chicken 8 min until golden, drain	Plate rice, chicken, sauce, pickle & coriander
250 ml / 250 ml buttermilk
2 heaped teaspoons medium curry powder
2 cloves garlic
120 g / 120 g panko breadcrumbs
1 mug / 300 g basmati rice	Cook rice with coconut 10 min, rest
25 g / 25 g creamed coconut
1 onion	Fry sauce base 15 min until caramelized	Stir in flour, chutney & water, simmer 15 min
2 cloves garlic
5 cm / 5 cm piece of ginger
1 medium carrot
1 bunch fresh coriander / 30 g (stalks & leaves separated)
1 tablespoon olive oil (for the sauce)
1 teaspoon garam masala
1 teaspoon medium curry powder
1 teaspoon ground turmeric
2 heaped tablespoons plain flour
1 heaped teaspoon mango chutney
1 red onion	Make quick pickle with red onion & lemon
1 lemon
1 fresh red chilli
2 litres / 500 ml vegetable oil (for frying)	Heat oil to 170°C / 340°F
coriander leaves (reserved from step 3)

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.