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A plated dish of a breadcrumbed chicken breast fillet serve on a bed of rice with Katsu Sauce over the chicken
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Easy Chicken Katsu Curry

Delicious curry flavours for this amazing Katsu recipe
Course Main
Cuisine Japanese
Keyword chicken, chicken katsu, fakeaway, Katsu, Wagamamas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 697kcal

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
  • 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

Instructions

  • 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!

Notes

*** All nutritional information is approximate and intended as a guide

Nutrition

Calories: 697kcal | Carbohydrates: 65g | Protein: 40g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1157mg | Potassium: 783mg | Fiber: 4g | Sugar: 12g | Vitamin A: 945IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 5mg