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Chicken Katsu Curry



4 chicken breasts

150ml sunflower oil

1 large free-range egg, beaten

1 tbsp soy sauce

100g Japanese panko breadcrumbs

25g flour, seasoned

300g sticky rice, cooked, to serve

6 spring onions, thinly sliced, to serve

For the curry sauce:

1 tbsp sunflower oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 thumb-sized piece of fresh ginger, very finely chopped

1 tbsp curry powder

1 tsp ground turmeric

1⁄4 tsp chilli powder

1 tbsp tomato purée

500ml chicken stock

1 tsp corn flour

2 tsp rice wine vinegar

1 tbsp honey

1 tbsp soy sauce

First make the sauce: Heat the oil in a pan over a medium heat, add the onion and fry for 6 minutes before stirring in the garlic and ginger; fry for 1–2 minutes. Sprinkle in the curry powder, turmeric, chilli powder and tomato purée and stir to coat the vegetables.
Pour in the chicken stock and bring to a steady simmer. Cook for 8 minutes and then add rice wine vinegar, honey and soy sauce. Cook for a further 3 minutes until the sauce has thickened and then blitz until smooth with a hand-held stick blender.
Put the chicken breasts on a chopping board, place a piece of parchment paper on top and, using a rolling pin, bash the breasts to thin them to a thickness of about 2–3cm.
Heat the oil in a large frying pan over a medium-high heat. Whisk together the egg and soy sauce in a deep and put the breadcrumbs in a separate bowl. Remove the parchment paper and dip each breast in the seasoned flour, then in the egg mixture and finally the panko breadcrumbs.
Fry the crumbed chicken in the oil for 5–6 minutes until golden brown and cooked all the way through. Remove with a slotted spoon and transfer to a plate lined with kitchen paper.
Slice the chicken and serve with the cooked sticky rice, spring onions and a generous amount of curry sauce.

This Recipe was taken from

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