Chicken Katsu Curry

Chicken Katsu Curry

Hello, hello, hello; I hope that you are all well! I must start by apologizing for the delay in writing up this post. I meant to share it last week but I have been celebrating my birthday with my lovely friends and family (plus a lot of food of course!) and kept on postponing it… However I am here now and so happy to be sharing another recipe.

Chicken Katsu Curry

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 tbsp vegetable/ sunflower oil
  • 1 carrot, peeled and finely chopped
  • 1 onion, peeled and finely chopped
  • 1 stick of celery, finely chopped
  • 2 garlic cloves, peeled and finely diced
  • 2 tbsp flour
  • 2 tsp mild curry powder
  • 300 ml chicken stock
  • 1 bay leaf
  • 1 tsp garam massala
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • salt and pepper
  • 2 medium chicken breasts
  • 1 egg, whisked
  • 3 tbsp panko bread crumbs
  • further vegetable/ sunflower oil for frying
  • 150 g sticky rice
  • 1/2 cabbage, radish, 1 chili, 2 spring onions – sliced up to make a side salad (optional)
  1. Instructions
  2. Ensure than all of the vegetables are prepped. In a large saucepan heat the oil on a medium heat and pour in the carrot, garlic, onion and celery. Leave to cook for ten minutes, stirring occasionally until all of the veg has softened. Stir 1 tbsp flour and the curry powder into the veg and then add in the chicken stock. Bring to the boil and then turn down the heat so that the sauce is simmering slightly and then add in the soy sauce, honey and garam massala. Stir until everything is combined and then place a lid on the pan and then leave it to cook for a further twenty five minutes.
  3. Meanwhile prep and cook the chicken. Place both chicken breasts underneath a sheet of baking parchment and use a rolling pin to flatten until they are 2 cm thick. In three separate plates place the flour, egg and panko bread crumbs and season each generously with salt and pepper. Dip the chicken first in the flour, then in the egg and then in the panko bread crumbs, ensuring it is well covered in each and then set to one side.
  4. In a medium sized frying pan (that can fit both chicken breasts) pour in the vegetable oil until it is about half an inch thick. Turn the heat onto high and wait until the oil starts to bubble a little, when it does turn the heat down to medium and add the chicken to the pan. Fry the chicken in the oil for about ten minutes or until the surface is a golden brown colour turning over half way through. Remove from the pan and finely slice the chicken breast.
  5. Cook the sticky rice according to the packet instructions. The sauce can either be served straight away or you can blend it until smooth. Assemble the chicken and rice and the pour over a generous amount of the curry sauce and serve with a side salad if you wish.