Chicken Katsu Curry with Rice
Chicken Katsu Curry with Rice is a Japanese-inspired main course featuring crispy pan-fried chicken breast in a golden panko crust, served with silky curry sauce and fluffy short grain rice. The TM7 grinds spices, blends the sauce and cooks the rice with precise heat control, delivering takeaway quality at home with far less washing up.
About this recipe
Chicken Katsu Curry with Rice on the Thermomix TM7 brings the beloved Japanese takeaway classic straight into your kitchen, crispy golden chicken, silky curry sauce and fluffy rice in one session. If you search for chicken katsu curry recipes, you quickly discover the challenge: the sauce needs patient simmering while the rice demands exact timing, and juggling three pans usually ends in a messy kitchen. The all-in-one kitchen machine solves this elegantly. The TM7 grinds whole spices and blends onions, garlic and stock into a smooth, glossy curry base, then simmers it hands-free so the flavours deepen without stirring. Meanwhile the short grain rice cooks to a sticky-soft consistency ideal for soaking up sauce. The skinless chicken breasts stay juicy inside their crunchy panko crust. This makes a quick weeknight dinner that feels like a weekend treat, perfect for families and curry enthusiasts alike.
Preparation tips
- Pound the skinless chicken breasts to an even thickness before coating so the panko crust browns uniformly and the meat stays juicy; press the flakes firmly onto the chicken for maximum crunch.
- Cook the curry sauce until it coats the back of a spoon; if it seems thin after blending, simmer it a little longer so it clings beautifully to the sliced chicken and rice.
- Slice the breaded chicken with a serrated knife just before serving to protect the crust, and serve extra curry sauce on the side for dipping or spooning over the rice.
Recipe variations
- Vegetarian katsu: replace the chicken breasts with thick slices of firm sweet potato or aubergine, keep the panko crust and use vegetable stock instead of chicken stock for an equally crunchy, plant-based curry.
- Festive or milder version: reduce the curry powder for children, add a spoonful of honey and a dash of coconut milk to the sauce, and garnish with spring onion and sesame seeds for a colourful family variation.
Thermomix TM7 Benefits
- Grinding whole curry powder aromatics in the TM7 releases fresher, deeper spice flavour than pre-ground blends for the sauce base.
- The TM7 chops the onions and garlic cloves finely in seconds, creating an even base that melts into the silky curry sauce.
- With the integrated scale you weigh the short grain rice and stock directly in the bowl, guaranteeing the correct ratio for fluffy grains.
- Precise temperature control simmers the chicken stock sauce gently without burning, developing rich flavour while you pan-fry the chicken.
- After blending, the TM7 mixing blade purées the sauce into a glossy, lump-free texture worthy of your favourite Japanese takeaway.
Ingredients
- water
- fine sea salt
- short grain rice
- oil
- garlic cloves
- onions
- carrots
- curry powder
- plain flour
- liquid chicken stock