Easy Chicken Katsu Curry recipe!
Have you ever had Chicken Katsu Curry at that famous franchise that starts with a W and ends in mama?
Japanese katsu uses fried breaded chicken and let me tell you it gives it a such a lovely crunchy texture.
Well this is just about the same. 🙂
I think you could possibly call it a fakeway
So what is it this Katsu curry thing?
It’s basically lovely chruncy chicken breast coated in panko crumbs (I made my own by grating bread), served with a curry sauce.
I popped mine on a bed of rice and edamame beans – lovely!
How to make the Katsu Chicken Sauce
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.
Then I’ll pop half in the freezer.
I’ll know this next time I make it.
The Chicken in your Katsu Dish – crunchy!!
It’s something a little different and yes it’s fried chicken but don’t worry too much.
You know it’s only 2 Tablespoons of vegetable oil and it is chicken so not horrendously bad.
It’s so lovely and crunchy!!
I also reckon the sauce would be great with breadcrumbed vegetables, next time I think I’ll have a go at this.
So what exactly is Chicken Katsu Curry?
Well according to Wiki –
Chicken katsu, also known as panko chicken, or tori katsu is a Japanese dish which is also popular in Hawaii, California, and other areas of the world.
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.
And if you like this recipe why not give my Chicken Curry to Die for a gander – it’s amazing and very easy!
Thanks Clare x
(GIFTED: I was given the Meat Tenderiser by JosephJosepth to review such cool kitchen stuff)
Easy Chicken Katsu Curry
- 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
- 300 ml 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
- 50 g Plain Flour seasoned with salt & pepper
- 1 Free-Range Egg lightly beaten
- 75 g 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
- Pre-heat oven 220C / 425F /Gas 7
- Katsu Sauce
- 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.
- Add the curry paste or powder and stir, next add the flour and cook for one to two minutes.
- 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.
- Finally stir in the rice vinegar and garam masala. Keep warm.
- Breaded Chicken
- Pop your chicken breasts on a board and hammer with your meat hammer, to about 2cm thick and still a nice shape!
- Next dip the flattened chicken breasts in flour, then egg, then breadcrumbs, making sure to shake off any excess in between.
- Heat the vegetable oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes).
- Transfer to a baking tray and cook in the oven until cooked through (approx. 10 minutes).
- When you are ready to serve prepare your rice, heat your edamame beans (I used the microwave for a couple of minutes)
- Remove chicken from the oven and carefully slice the chicken, serve with rice and edamame beans
- Top with Katsu sauce, dig in and enjoy!