Chicken Katsu Curry
Who doesn’t love a katsu curry? It’s incredibly easy to make and even more satisfying when homemade. There are three ways to serve the curry sauce: as is, blended, or sieved for a smooth texture. Blending can make it soup-like, and sieving removes the vegetables, which feels wasteful. My solution? Grate the vegetables for a thick, textured sauce that’s smoother than chunks but still tasty. I prefer chicken over pork, but you can swap it out. For vegetarians (who eat eggs), try using long slices of aubergine and swap the chicken stock for vegetable stock. The golden rule? Double-dip in egg and breadcrumbs for the perfect coating. For a lighter version, slice a chicken breast in half lengthways to make it thin enough for frying without flattening.
Serves 2
Hands-on Time 20 minutes
Cooking Time 25 minutes
Ingredients
2 carrots
1 onion
4 tbsp oil (vegetable or sunflower)
4 garlic cloves
1½ tbsp light soy sauce
1½ tbsp curry powder
1 tbsp honey
1 tbsp light brown sugar
4 tbsp plain flour
550ml chicken stock
1 bay leaf
150g sushi or short-grain rice
Salt and pepper (for seasoning)
2 skinless chicken breasts
2 medium eggs
100g panko or dried breadcrumbs
1 tsp garam masala
Equipment
Vegetable peeler
Knife
Chopping board
Grater
Large saucepan
Wooden spoon
Micro-grater
Sieve
Small saucepan with lid
Clingfilm
Rolling pin
Food bag (sealable)
2 wide bowls
Fork
Wide frying pan
Spatula or tongs
Method
1. Prepare the curry sauce
Peel and grate the carrots and onion.
Heat 1 tbsp oil in a large saucepan over low-medium heat. Add the carrots and onion, cooking for 5 minutes until softened.
Grate the garlic into the pan. Add the soy sauce, curry powder, honey, sugar, and 2 tbsp flour. Stir and cook for 1 minute.
Pour in the chicken stock and add the bay leaf. Bring to a boil, then reduce to a simmer for 20 minutes, stirring occasionally.
2. Cook the rice
Rinse the rice under cold water until the water runs clear.
Add the rice, a pinch of salt, and 200ml water to a small saucepan. Bring to a boil, then reduce to the lowest heat, cover, and cook for 10 minutes. Turn off the heat and let it sit, covered, for another 10 minutes.
3. Prepare the chicken
Place the chicken breasts between clingfilm and gently flatten with a rolling pin.
Season 2 tbsp flour with salt and pepper in a food bag. Add the chicken, seal, and shake to coat.
Whisk the eggs in a wide bowl. Place the breadcrumbs in another bowl.
Dip each chicken breast in the egg, then the breadcrumbs, repeating to double-coat. Rest on clingfilm.
4. Cook the chicken
Heat 3 tbsp oil in a wide frying pan over low-medium heat.
Cook the chicken for 6 minutes on each side until golden and cooked through (internal temperature should reach 75°C/165°F).
5. Serve
Stir the garam masala into the curry sauce and remove the bay leaf.
Slice the chicken into bite-sized pieces.
Serve the rice alongside the curry sauce, topped with the chicken.
Enjoy!
