Katsu chicken curry

Katsu chicken curry

I’ve been sampling curries from around the world this week, and todays curry is brought to you from Japan.

The katsu curry is wildly popular in Japan and first came to my attention when eating out in restaurants Wagamama and Yo Sushi. It’s ridiculously simple in its construction but packed full of flavour. You have the soft fluffy white rice which soaks up the sauce and strips of moist chicken with a crispy crumb coating. However, the star of the show is the sauce – sweet and creamy with a hint of spice, it really is delicious.

Traditional katsu uses pan fried chicken but I decided to make things a little healthier by oven baking mine. I also like my curries to be quite mild so I used a mild curry powder, but you can use a medium or hot powder if you’re a braver soul than me.


For the breaded chicken

400g mini chicken breast fillets

Salt and pepper to taste

4 tbsps plain flour

1 egg, beaten

75g panko breadcrumbs

White rice, to serve

For the curry sauce

2 tbsps sunflower oil

2 onions, thinly sliced

5 garlic cloves, minced

2 medium carrots, grated

2 tbsps plain flour

5 tsps curry powder (I used mild but you can use medium or hot if you like your curries to be hot)

600ml chicken stock

2 tsps honey

1 tbsp dark soy sauce

1 bay leaf

1 tsp garam masala


For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in grated carrots and cook over low heat for 5 minutes. Add flour and curry powder and cook for 1 minute. Gradually stir in stock then add the honey, soy sauce, garam masala and bay leaf. Slowly bring to the boil. Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Use a food processor or stick blender to blend the sauce to a smooth consistency.

For the chicken: Preheat your oven to 200˚C. Season the mini chicken breast fillets with salt and pepper. Place flour, egg and panko breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides. Cook in your preheated oven for 20 minutes until the chicken is golden brown and cooked through.

Serve the chicken fillets over fluffy white rice with a generous drizzle of katsu sauce over the top. Yummy!

Serves 4





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