Chicken katsu curry
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Easy
- October 2013
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Serves 4
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Ready in an hour
This Japanese recipe of crisp fried chicken in a simple curry sauce is packed full of flavour and so easy to make at home.
For something different, ditch the chicken and try our vegan katsu curry instead.
Nutrition: per serving
- Calories
- 417kcals
- Fat
- 9.6g (1.5g saturated)
- Protein
- 34.8g
- Carbohydrates
- 37.4g (6g sugars)
- Fibre
- 3.7g
- Salt
- 2.5g
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Ingredients
- 2 onions, sliced
- 2 tbsp vegetable oil
- 5 cloves of garlic, crushed
- 1 heaped tbsp medium curry powder
- 1 tbsp plain flour
- 600ml chicken stock
- Drizzle of honey
- 2 tbsp of mirin
- 2 tbsp soy sauce
- 3 free-range skinless chicken breasts
- 50g seasoned plain flour
- 1 free-range egg, beaten
- 100g panko (or regular dried) breadcrumbs
- Steamed rice
Method
- Fry the onions in the oil for 10 minutes until soft. Add the garlic and fry for 5 minutes. Stir in the curry powder, plain flour and chicken stock. Season and simmer for 15 minutes, then whizz in a blender. Strain into a clean pan, then stir in a drizzle of honey, the mirin and soy sauce. Keep warm.
- Flatten the chicken breasts with a rolling pin. Put the flour, egg and breadcrumbs in bowls. Dip the chicken in the flour, egg and breadcrumbs to coat. Fry for 2-3 minutes on each side in hot oil until golden. Slice and serve with the sauce and steamed rice.
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made this last week, and so easy. Next time I make it, I probably wouldn’t bother straining the katsu sauce after blending it, as I think the consistency is much nicer when slightly thicker.
Love a tasty curry and it really isn’t hard to make one. I encourage anyone who thinks it difficult to try, it isn’t. There are some great recipes in this selection and I’ve cooked some of them already.