Chicken katsu rice bowls
Crumbed chicken fried until properly crisp, sliced over rice with a curry sauce that is mild, a little sweet, and nothing like a takeaway version. A quick cabbage slaw on the side cuts through it.
Notable for: vitamin C, B vitamins, fibre
Ingredients
- 700 gchicken breast, 4 pieces, flattened
- 2eggs, size 7, beaten
- 150 gpanko breadcrumbs
- 320 glong grain white rice
- 150 gbrown onions, sliced
- 10 gcrushed garlic
- 10 gcrushed ginger
- 20 gcurry powder
- 1stock cubes, in 400 ml water
- 20 mlsoy sauce
- 15 ghoney
- 0.5green cabbage, shredded
- 80 gplain unsweetened yoghurt
- 1limes
- 40 mlolive oil
Method
Put the rice on to cook.
Dip each piece of chicken in egg, then press it into the panko until fully coated.
Add the onion to a saucepan with half the oil and cook for 5 minutes until soft, then add the garlic and ginger for 30 seconds.
Stir through the curry powder for 30 seconds, then add the stock, soy sauce and honey, and simmer for 10 minutes until it thickens slightly, then blitz it smooth with a stick blender if you'd like it silkier.
Pan-fry the chicken in the rest of the oil, 4 minutes a side, until deep gold and cooked through, then rest it for 2 minutes and slice it thickly.
Toss the cabbage with the yoghurt and a squeeze of lime, then serve the chicken over rice with the curry sauce spooned over and the slaw alongside.
Press the panko on firmly
Panko only sticks where you make it stick. Press each side into the crumbs with the flat of your hand rather than just dipping, or half of it ends up in the pan instead of on the chicken.
Storage
Keeps three days in the fridge, chicken and sauce separate from the rice.
Reheat the chicken in a hot pan rather than the microwave to keep the crumb from going soft.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.