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Chicken Katsu Curry

Total Time 45 minutes
Servings: 4 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Chicken Katsu
  • 4 chicken breast fillets
  • Salt and pepper
  • 50 g plain flour
  • 2 eggs beaten
  • 100 g panko breadcrumbs
  • Vegetable oil for deep-frying
Japanese Curry Sauce
  • 2 onions thinly sliced
  • 2 carrots roughly chopped
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 tbsp vegetable oil
  • 2 tbsp plain flour
  • 1 tbsp curry powder
  • 600 ml chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp garam masala
To Serve
  • Steamed Japanese short-grain rice
  • Pickled ginger beni shoga
  • Shredded cabbage

Method
 

  1. Make the curry sauce: cook the sliced onions in oil over low heat for 15 minutes until very soft and golden. Add garlic and ginger, cook 2 minutes. Stir in the flour and curry powder and cook for 1 minute. Gradually add the chicken stock, stirring to avoid lumps. Add the soy sauce and honey. Simmer for 15 minutes until thick. Blend until smooth, stir in garam masala.
  2. Flatten the chicken breasts to an even thickness with a rolling pin. Season with salt and pepper.
  3. Set up a crumbing station: flour, beaten egg, panko. Coat each chicken breast in flour, then egg, then panko, pressing firmly.
  4. Deep-fry in oil at 170°C for 5–6 minutes until golden and cooked through. Drain on paper towels.
  5. Slice the chicken katsu diagonally. Serve over steamed rice, with the curry sauce poured over. Accompany with shredded cabbage and pickled ginger.

Notes

Source: Classic Japanese recipe. Estimated values per serving (incl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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