Japanese·non-vegetarian·medium

Katsu Chicken curry

Name: Katsu Chicken curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pounded to 1cm thickness chicken breast; 2 tablespoons plain flour; 1 beaten egg; 100g fine breadcrumbs; 230ml frying vegetable oil; 2 tablespoons sunflower oil; 2 sliced onions; 5 chopped cloves garlic; 2 sliced carrot; 2 tablespoons plain flour; 4 teaspoons curry powder; 600ml chicken stock; 2 teaspoons honey; 4 teaspoons soy sauce; 1 bay leaf; 1 teaspoon garam masala

Crispy golden katsu chicken meets a rich, aromatic curry sauce in this comforting dish, where tender chicken breast is coated in a light, crunchy panko crust before being smothered in a velvety blend of onions, garlic, and warm spices. The contrast of textures—crisp exterior giving way to juicy meat, all enveloped in a fragrant, slightly sweet sauce—makes each bite deeply satisfying. Worth the effort for its balance of hearty flavors and satisfying crunch, this dish delivers a taste of Japanese comfort food that’s as rewarding to make as it is to eat.

50 min(prep 20 + cook 30)

4 servings

600 kcal

4.6

Ingredients

chicken breast4 pounded to 1cm thickness
plain flour2 tablespoons
egg1 beaten
breadcrumbs100g fine
vegetable oil230ml frying
sunflower oil2 tablespoons
onions2 sliced
garlic5 chopped cloves
carrot2 sliced
plain flour2 tablespoons
curry powder4 teaspoons
chicken stock600ml
honey2 teaspoons
soy sauce4 teaspoons
bay leaf1
garam masala1 teaspoon

Nutrition

600 kcalper serving

Protein35g27%

Carbs60g47%

Fat25g19%

Fiber4g3%

Sugar5g4%

Directions

1
Prep:15min › Cook:30min › Ready in:45min
2
For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
3
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
4
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
5
For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
6
Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
7
Pour curry sauce over chicken, serve with white rice and enjoy!

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