Chicken katsu curry

Name: Chicken katsu curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Cuisine: Japanese recipes
Ingredients: 2 onions, sliced; 2 tbsp vegetable oil; 5 cloves of garlic, crushed; 1 heaped tbsp medium curry powder; 1 tbsp plain flour; 600ml chicken stock; Drizzle of honey; 2 tbsp of mirin; 2 tbsp soy sauce; 3 free-range skinless chicken breasts; 50g seasoned plain flour; 1 free-range egg, beaten; 100g panko (or regular dried) breadcrumbs; Steamed rice

Published: 30 Sep 13
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Ready in an hour

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Ingredients

2 onions, sliced
2 tbsp vegetable oil
5 cloves of garlic, crushed
1 heaped tbsp medium curry powder
1 tbsp plain flour
600ml chicken stock
Drizzle of honey
2 tbsp of mirin
2 tbsp soy sauce
3 free-range skinless chicken breasts
50g seasoned plain flour
1 free-range egg, beaten
100g panko (or regular dried) breadcrumbs
Steamed rice

Method

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.

Recipe from October 2013 Issue

Nutrition

Nutrition: per serving

Calories: 417kcals
Fat: 9.6g (1.5g saturated)
Protein: 34.8g
Carbohydrates: 37.4g (6g sugars)
Fibre: 3.7g
Salt: 2.5g

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