Chicken katsu curry

Chicken katsu curry recipe

7 ratings

Unlike other curry recipes, Japanese katsu uses fried breaded chicken, giving it a satisfyingly crunchy texture combined with a sweet punchy sauce. This Japanese recipe is easy to master and uses curry powder packed with turmeric, cardamom, cumin seeds, and much more, to give delicious spice. See method

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 641 calories / serving
  • Freezable

Ingredients

    For the sauce

    • 2 tbsp vegetable oil
    • 1 onion, thinly sliced
    • 5cm (2in) piece ginger, finely grated
    • 2 garlic cloves, crushed
    • 1 tbsp curry powder
    • 2 tbsp plain flour
    • 600ml (1 pint) warm chicken stock
    • 60ml (2 1/2fl oz) soy sauce
    • 2 tsp honey
    • 2 tsp rice vinegar
    • 1 tsp garam masala

    For the katsu chicken

    • 4 skinless chicken breasts, sliced in half horizontally (to make to thin wide pieces)
    • 100g (3 1/2oz) seasoned plain flour
    • 2 eggs, lightly beaten
    • 150g (5oz) panko breadcrumbs
    • 50ml (1 3/4fl oz) vegetable oil, for frying
    • steamed rice, to serve
    • 150g (5oz) cooked edamame beans, to serve
    • 3 spring onions, thinly sliced, to serve

Each serving contains

  • Energy

    2690kj
    641kcal
    32%
  • Fat

    24g 34%
  • Saturates

    4g 19%
  • Sugars

    5g 6%
  • Salt

    4g 67%

of the reference intake
Carbohydrate 59.2g Protein 48.9g Fibre 3.4g

Method

  1. For the katsu sauce, heat oil in a saucepan over a medium heat, add the onion, ginger and garlic and sauté for three to four minutes until tender. Add the curry powder and stir until fragrant. Then stir in flour and cook for one to two minutes. Gradually whisk in the stock, add the soy sauce and honey and simmer, whisking occasionally, for about 10 minutes. Stir in the rice vinegar and garam masala. Keep warm.
  2. Meanwhile, preheat oven to 220C. Dip the halved chicken breasts in flour, then egg, then panko crumbs, making sure to shake off any excess in between. Heat the vegetable oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes). Transfer to a baking tray and cook in the oven until cooked through (3-4 minutes).
  3. Slice the chicken and serve with steamed rice, topped with katsu sauce and the edamame beans and spring onions

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place the sauce in a pan on medium heat, stirring occasionally until heated through.

See more Japanese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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