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Authentic Japanese Chicken Katsu Curry Recipe

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Katsu curry is one of our favourite Japanese dishes. The combination of crispy panko chicken breast with a rich, flavourful sauce and some delicious sticky rice makes for an indulgent meal. This easy recipe will have you cooking up an authentic feast, at home, in no time!

Katsu Curry Sauce Ingredients:

Sunflower oil

2x sliced onions

5x garlic cloves

2x sliced carrots

2 tbs. plain flour

3 tbs. curry powder

1 tbs. garam masala

600ml chicken stock

1 tbs. honey

2 tbs. soy sauce

2x bay leaves

200g sushi/short grain rice

 

Panko Chicken Ingredients:

4x Chicken breasts (1 per person)

2 tbs. plain flour

1x beaten egg

100g panko breadcrumbs

Vegetable oil (if frying)

Method:

  1. Heat your oil in a pan over a medium heat and add in the sliced onion and crushed garlic cloves. These should be cooked until golden and soft. Next, add in the sliced carrots, and leave to cook on a gentle heat for around 12-minutes, or until soft.
  2. Next, add in the flour and curry powder, and cook them out for around 1-minute. Next, add the stock, a little at a time, until fully combined. At this point, add in the additional oriental sauces such as soy sauce and honey, as well as the bay leaves.
  3. Bring the liquid to the boil, and then turn it down to simmer for around 20-minutes. By this time, the sauce should have thickened. Add the garam masala, cook for a further minute and transfer into a blender. Blitz the mixture until the sauce is smooth; you can pour this sauce through a sieve to give it a better texture. If you would like a thicker sauce, continue cooking on a low heat.
  4. To cook the rice, add 400ml of cold water to a pan with the rice and a pinch of salt, then bring to the boil. Let the rice simmer for 10-minutes, then set aside to sit until the dish is ready.
  5. In the meantime, prepare the chicken by flattening it between two sheets of cling film with a meat tenderiser or rolling pin until it is around 1cm thick. Next, season the chicken with salt and pepper, then place the flour, egg and breadcrumbs in separate bowls side by side.
  6. The flattened chicken breasts should be placed first into the flour, then the egg, then the panko breadcrumbs. Ensure that both sides are fully covered in all three ingredients for the best results.
  7. Heat at around 230ml of oil in a large, high-sided frying pan on a medium heat (or a deep fat fryer). Once the oil reaches a hot temperature, carefully place the chicken in and fry on each side for around 3 to 4-minutes until golden brown. Once cooked, place the chicken on some kitchen paper to remove any excess oil.
  8. Slice the chicken into 1cm thick sections and place over a steamy pile of rice. Then you can pour over the aromatic, thick katsu sauce and dig in.

For a healthier alternative, bake the chicken in the oven for 20-30 minutes, turning occasionally.

If you’ve given this recipe a try, we would love to hear from you via our social media channels!

Image credit: Michael Saechang

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