Chicken katsu curry

This Japanese recipe of crisp fried chicken in a simple curry sauce is packed full of flavour and so easy to make at home.

For something different, ditch the chicken and try our vegan katsu curry instead.

This Japanese recipe of crisp fried chicken in a simple curry sauce is packed full of flavour and so easy to make at home.

For something different, ditch the chicken and try our vegan katsu curry instead.

Ingredients

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Fry the onions in the oil for 10 minutes until soft. Add the garlic and fry for 5 minutes. Stir in the curry powder, plain flour and chicken stock. Season and simmer for 15 minutes, then whizz in a blender. Strain into a clean pan, then stir in a drizzle of honey, the mirin and soy sauce. Keep warm.
Flatten the chicken breasts with a rolling pin. Put the flour, egg and breadcrumbs in bowls. Dip the chicken in the flour, egg and breadcrumbs to coat. Fry for 2-3 minutes on each side in hot oil until golden. Slice and serve with the sauce and steamed rice.

Nutrition: per serving

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Rob Carrick says:

18th May 2020 at 1:59 pm

made this last week, and so easy. Next time I make it, I probably wouldn’t bother straining the katsu sauce after blending it, as I think the consistency is much nicer when slightly thicker.

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Lorna Smillie says:

10th Nov 2015 at 4:40 pm

Love a tasty curry and it really isn’t hard to make one. I encourage anyone who thinks it difficult to try, it isn’t. There are some great recipes in this selection and I’ve cooked some of them already.

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