Chicken katsu curry
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This chicken katsu curry recipe is a Japanese classic, comprised of perfectly crisp breaded chicken breasts accompanied by a warming curry sauce. Surprisingly simple to make, this comforting dish can be whipped up in just 1 hour.
First published in 2016
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Ingredients
Metric
Imperial
Curry sauce
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp of curry powder
- 2 tbsp of plain flour
- 1 tsp turmeric
- 500ml of chicken stock
- 1 tbsp of soft brown sugar
- oil
- salt
Chicken
- 4 chicken breasts, small, or 2 large
- flour, for dusting
- 1 egg, beaten
- 100g of Panko breadcrumbs
- salt
SAVE RECIPE
Method
1
Begin by making the curry sauce. Sweat the onion down in a small pan with a little oil, season, then add the garlic and cook until softened but not coloured
2
Add the curry powder, flour and turmeric and stir to coat the onions. Cook out for a couple of minutes then add the chicken stock a little at a time to stop lumps forming
3
Add the sugar and continue to cook until you can no longer taste the flour and the curry is a thick sauce consistency
4
If you have 2 large chicken breasts, cut them in half to make 4 portions. If you have small chicken breasts, place each between 2 sheets of cling film and use a rolling pin to bash them out to an even thickness
5
Dredge the chicken breasts first through seasoned flour, then egg wash and finally the Panko breadcrumbs
6
Heat 2 tbsp of oil in a non stick frying pan and fry the chicken breasts for 5–6 minutes on both sides until golden brown, crispy and cooked through
7
Leave to rest for a few minutes before carving into slices and serving with the sauce on a bed of fluffy white rice, and some Japanese pickles if you like
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