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Easy Chicken Katsu Curry

Easy Chicken Katsu Curry recipe!

Japanese katsu uses fried breaded chicken and let me tell you it gives it a such a lovely crunchy texture. Have you ever had Chicken Katsu Curry at that famous franchise that starts with a W and ends in mama? Well this is just about the same. :-)

It’s something a little different and yes it’s fried chicken. But only 2 Tablespoons of vegetable oil and it is chicken so not horrendously bad. The sauce is a bit of a faff but it’s well worth it. The next time I make it, now I know it works, I will make twice the amount and freeze half for the next time I make it.

I also reckon the sauce would be great with breadcrumbed vegetables, next time I think I’ll have a go at this.

So enjoy , have a go and let me know how you get on with this Easy Chicken Katsu Curry!  Please drop me a comment below the recipe, it encourages others to make it and I love to get your comments, always.

Thanks Cx

(I was given the Meat Tenderiser by JosephJosepth to review such cool kitchen stuff)

Ingredients

  • 1 Tablespoon Vegetable oil (I used Rape seed)
  • 1/2 Onion, peeled and finely sliced
  • 2 cm piece Ginger, finely grated
  • 1 Garlic clove, crushed
  • 2 Teaspoons  Madras Curry Paste (I used Patak) – or 2 Teaspoons Curry powder
  • 1 Tablespoon Plain Flour
  • 300ml (1/2 pt) Chicken Stock, warm
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons honey
  • 1 Teaspoon Rice Vinegar
  • 1/2 tsp Garam Masala
  • 2 skinless Chicken Breasts
  • 50g  Plain Flour, seasoned with salt & pepper
  • 1 Free-Range Egg, lightly beaten
  • 75g Panko Breadcrumbs, I made my own by roughly grating stale bread
  • 2 Tablespoons Vegetable Oil, for frying (Rape seed is good)
  • Rice, I used long grain and wild, however much you like

Preparation Method

Serves 2

Pre-heat oven 220C / 425F /Gas 7

Katsu Sauce

  1. Heat the oil in a saucepan over a medium heat, add the onion, ginger and garlic and sauté for three to four minutes until tender.
  2. Add the curry paste or powder and stir, next add the flour and cook for one to two minutes.
  3. Gradually whisk in the warm stock a little at a time, add the soy sauce and honey and simmer, string often, for about 10 minutes.
  4. Finally stir in the rice vinegar and garam masala. Keep warm.

Breaded Chicken

  1. Pop your chicken breasts on a board and hammer with your meat hammer, I was given a lovely one to try from JosephJoseph and it was great, I used the flat side and managed to get my chicken breast about 2cm thick and still a nice shape! (AND it’s dishwasher safe and all their stuff is so stylish have a look here JosephJoseph – Cool Kitchen Stuff! )
  2. IMG_7896
  3. Next dip the flattened  chicken breasts in flour, then egg, then breadcrumbs, making sure to shake off any excess in between.
  4. Heat the vegetable oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes).
  5. Transfer to a baking tray and cook in the oven until cooked through (approx. 10 minutes).
  6. When you are ready to serve prepare your rice, heat your edamame beans (I used the microwave for a couple of minutes)
  7. Remove chicken from the oven and carefully  slice the chicken,  serve with rice and edamame beans
  8. Top with Katsu sauce, dig in and enjoy!

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Comments

Emma James says:
I LOVE chicken katsu and can#t wait to try this xxx
Lisa says:
I love this type of curry!! Can't wait to try this recipe!! L X Http://workingmumy.blogspot.com #TastyTuesday
    Clare x says:
    Oh let me know how you get on Cx
All about a Mummy (@mummy_blog) says:
I love Katsu curry! I hope this is a yummy as Wagas! #TastyTuesday http://www.allaboutamummy.co.uk
    Clare x says:
    I hope you think so too - let me know :-) Cx
Honest mum says:
Fab, we love katsu!
Kirsty Hijacked By Twins says:
We love curry using leftover roast chicken, next time we have some I must try this! Thank you for sharing with #CookBlogShare x