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Chicken Katsu Curry

Name: Chicken Katsu Curry
Yield: 1 serving
Ingredients: 1 chicken breast; 2 tbspn plain flour; 1 egg, beaten; 4 tbspn panko breadcrumbs; Vegetable oil for frying; 1 small onion, diced; 1 small carrot, diced; 1 clove garlic, crushed; 1 tspn curry powder; ½ tspn garam masala; 1 tbspn plain flour; 250 ml chicken stock; 1 tbspn soy sauce; 1 tspn honey; Steamed rice to serve

Crispy breaded chicken with a rich, mildly spiced Japanese curry sauce. The most popular dish in Japan.

15 min

Prep

25 min

Cook

Medium

Difficulty

Ingredients

Steps

Ingredients

Servings

1 chicken breast
2 tbspn plain flour
1 egg, beaten
4 tbspn panko breadcrumbs
Vegetable oil for frying
1 small onion, diced
1 small carrot, diced
1 clove garlic, crushed
1 tspn curry powder
½ tspn garam masala
1 tbspn plain flour
250 ml chicken stock
1 tbspn soy sauce
1 tspn honey
Steamed rice to serve

Method

1
Make the sauce: fry the onion and carrot in 1 tbspn oil for . Add garlic and spices, cook . Stir in 1 tbspn flour. Gradually add stock, soy and honey. Simmer for until thick. Blend until smooth.
2
Flatten the chicken breast to an even thickness. Season, coat in flour, dip in egg, then press into panko.
3
Shallow fry in 1 cm of oil for each side until golden and cooked through. Drain on kitchen paper.
4
Slice the katsu and serve over rice with the curry sauce poured alongside.

Notes

Panko breadcrumbs give a much crispier result than regular breadcrumbs — find them in Asian supermarkets.
The curry sauce can be made ahead and reheated.
Add a side of pickled daikon or cucumber for authenticity.