Chicken katsu curry

Name: Chicken katsu curry
Prep time: 20 min
Cook time: 40 min
Yield: Serves 4
Cuisine: Japanese recipes
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

Easy
October 2013

Easy
October 2013

Serves 4
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

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

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.

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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3.7 votes

Reviews

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Lorna Smillie says:
10th Nov 2015 at 4:40 pm
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.
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