Chicken Katsu Curry Recipe

In Japanese cuisine, curry plays an important role. The dish is served as curry rice, curry bread, or curry udon. The former being the most common one and often referred to as curry. Chicken Katsu on the other hand, also known as tori katsu, consists of a breaded, deep-fried chicken cutlet that is sliced into bite-sized pieces or strips. And together the two Japanese dishes form a delicious Chicken Katsu curry, which is a chicken gravy dish served on top of steamed rice.

The curry packs a finger licking delicious flavours that it derives from ingredients like soy, bay leaf, curry powder, stock, and a slight sweet hint from the honey. The breaded chicken in this semi viscous gravy make for a delicious meal fit for rice and spice lovers. Follow the instructions below to whip up a traditional Chicken Katsu Curry at home!

Image: My Mama’s Recipes
Feature Image: Tesco Real Food

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Chicken Katsu Curry Recipe

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Rating: 4.67
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Course

Main Dish

Cuisine

Japanese

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

For the Curry Sauce

• 2 tbsp Sunflower Oil
• 2 onions sliced
• 5 garlic cloves chopped
• 2 medium carrots sliced
• 2 tbsp plain flour
• 4 tsp curry powder
• 600 ml chicken stock
• 2 tsp honey
• 4 tsp soy sauce
• 1 Bay Leaf
• 1 tsp garam masala

For the Chicken

• 4 chicken breast fillets pounded to 1cm thickness
• 2 tbsp plain flour
• 1 egg beaten
• 100 gram panko breadcrumbs or regular breadcrumbs
• 230 ml vegetable oil for frying
• salt and pepper to taste

Course Main Dish Cuisine Japanese Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients For the Curry Sauce 2 tbsp Sunflower Oil 2 onions sliced 5 garlic cloves chopped 2 medium carrots sliced 2 tbsp plain flour 4 tsp curry powder 600 ml chicken stock 2 tsp honey 4 tsp soy sauce 1 Bay Leaf 1 tsp garam masala For the Chicken 4 chicken breast fillets pounded to 1cm thickness 2 tbsp plain flour 1 egg beaten 100 gram panko breadcrumbs or regular breadcrumbs 230 ml vegetable oil for frying salt and pepper to taste

Votes: 3 Rating: 4.67 You: Rate this recipe!

Instructions

For the curry sauce

1. Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
2. Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
3. Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.

For the chicken

1. Season both sides of chicken breasts with salt and pepper. Place flour, egg, and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, and coat evenly in breadcrumbs.
2. Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
3. Pour curry sauce over chicken, serve with white rice and enjoy!