Katsu Chicken curry

By Cookbook Directory

Recipe overview

30 minutes | 15 minutes | 45 minutes

This recipe creates a classic Japanese Katsu Chicken Curry. Crispy, breaded chicken cutlets are served alongside a rich, savory curry sauce. It's a comforting and flavorful meal.

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Serves:
Chicken
Japanese
Curry
Meat

Ingredients

Units: metric

null

  • 4 pounded to 1cm thickness - chicken breast (null)
  • 2 tablespoons - plain flour (tablespoons)
  • 1 beaten - egg (null)
  • 100 g fines - breadcrumbs (null)
  • 230 ml fryings - vegetable oil (null)
  • 2 tablespoons - sunflower oil (tablespoons)
  • 2 sliceds - onions (null)
  • 5 chopped cloves - garlic (null)
  • 2 sliceds - carrot (null)
  • 2 tablespoons - plain flour (tablespoons)
  • 4 teaspoons - curry powder (teaspoons)
  • 600 mls - chicken stock (null)
  • 2 teaspoons - honey (teaspoons)
  • 4 teaspoons - soy sauce (teaspoons)
  • 1 null - bay leaf (null)
  • 1 teaspoon - garam masala (null)

Instructions

For the curry sauce: 1. Heat 2 tablespoons of sunflower oil in a medium non-stick saucepan over medium heat. 2. Add the sliced onions and chopped garlic. 3. Cook until they are soft and translucent, about 5 to 7 minutes. 4. Add the sliced carrots. 5. Cook over low heat for 10 to 12 minutes, stirring occasionally. 6. Stir in 2 tablespoons of plain flour and 4 teaspoons of curry powder. 7. Cook for 1 minute, stirring constantly. 8. Gradually pour in 600ml of chicken stock, stirring continuously until smooth. 9. Add 2 teaspoons of honey, 4 teaspoons of soy sauce, and 1 bay leaf. 10. Slowly bring the sauce to a boil over medium heat, stirring occasionally. 11. Reduce the heat to low. 12. Simmer for 20 minutes, or until the sauce thickens to a pouring consistency. 13. Stir in 1 teaspoon of garam masala. 14. Pour the curry sauce through a sieve to remove solids. Discard any solids. 15. Return the strained sauce to the saucepan and keep on low heat until serving. For the chicken: 1. Season both sides of the 4 chicken breasts with salt and pepper. 2. Set up three separate shallow bowls: one with 2 tablespoons of plain flour, one with 1 beaten egg, and one with 100g of fine breadcrumbs. 3. Coat each chicken breast in flour, shaking off excess. 4. Dip in the beaten egg, ensuring full coverage. 5. Coat thoroughly in breadcrumbs, pressing gently to adhere. 6. Heat 230ml of vegetable oil in a large frying pan over medium-high heat. The oil should be hot. 7. Carefully place the breaded chicken breasts into the hot oil. Cook in batches if needed. 8. Fry until golden brown and cooked through, about 3 to 4 minutes per side. 9. Remove cooked chicken and place on kitchen paper to absorb excess oil. 10. Slice the chicken katsu into strips if desired. To serve: 1. Arrange the sliced chicken katsu on plates. 2. Pour the warm curry sauce generously over the chicken. 3. Serve immediately, typically with white rice.