Recipe revisions

Name: Elevated Chicken Katsu Curry with Velvety Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: 4 fillets premium boneless, skinless chicken breasts; fine sea salt (to taste); freshly ground black pepper (to taste); 2 tablespoons plain flour; 1 large free-range egg; 100 grams Japanese Panko breadcrumbs; 230 ml high-quality neutral oil (for pan-frying (e.g., grapeseed or canola)); 2 tablespoons high-quality neutral oil; 2 medium yellow onions (finely sliced); 5 fresh garlic cloves (finely minced); 1 inch piece fresh ginger (finely grated); 2 medium carrots (finely diced); 2 tablespoons plain flour; 4 teaspoons premium Japanese curry powder blend; 600 ml rich, low-sodium chicken stock (preferably homemade or a premium brand); 2 teaspoons pure honey; 4 teaspoons naturally brewed dark soy sauce; 1 fresh bay leaf (or dried); 1 teaspoon garam masala; Japanese short-grain rice (freshly cooked, for serving); 2 tablespoons fresh scallions (thinly sliced, for garnish); 1 teaspoon toasted sesame seeds (for garnish); 4 lemon wedges (for serving)

Compare every iteration, see the accompanying notes, and jump straight into the version you need.

Katsu Chicken curryRev 1

Watch preparation: https://www.youtube.com/watch?v=MWzxDFRtVbc

Katsu Chicken CurryRev 2

Elevated Chicken Katsu Curry with Velvety SauceRev 3

For an even richer flavour profile, consider using homemade chicken stock. Achieving the perfect oil temperature for frying is crucial for crispy, non-greasy katsu; use a kitchen thermometer. The curry sauce can be made ahead of time and gently reheated, allowing the flavours to deepen further. Serve with perfectly steamed Japanese short-grain rice and a garnish of fresh herbs and a squeeze of lemon for brightness.

Title	Revision	Note
Katsu Chicken curry	1	Watch preparation: https://www.youtube.com/watch?v=MWzxDFRtVbc
Katsu Chicken Curry	2
Elevated Chicken Katsu Curry with Velvety Sauce	3	For an even richer flavour profile, consider using homemade chicken stock. Achieving the perfect oil temperature for frying is crucial for crispy, non-greasy katsu; use a kitchen thermometer. The curry sauce can be made ahead of time and gently reheated, allowing the flavours to deepen further. Serve with perfectly steamed Japanese short-grain rice and a garnish of fresh herbs and a squeeze of lemon for brightness.