Recipe byThe ZestyPlate Kitchen
Katsu chicken curry: crisp breaded chicken cutlets over rice with a smooth, mildly spiced Japanese curry sauce poured on top.
Chicken katsu curry brings together two great textures: crisp panko-coated cutlets and a smooth, mellow curry sauce poured over rice. The sauce leans gently sweet and savoury rather than hot, so it tends to win over just about everyone. That play of crunch against silky sauce is what keeps people coming back to it.
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Prep 20 min
Cook 40 min
Total 60 min
Medium
Scale:
- 4 pounded to 1cm thickness Chicken Breast
- 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
Nutrition (per serving)
810
kcal
17g
Protein
36g
Carbs
67g
Fat
Estimated per serving. How we calculate this.
Tags:
Curry Meat
Preparation
- Start with the sauce. Heat the oil in a medium non-stick saucepan, add the onion and garlic, and cook until softened. Stir in the carrots and cook over a low heat for 10 to 12 minutes.
- Stir in the flour and curry powder and cook for 1 minute, then gradually add the stock until combined, followed by the honey, soy sauce and bay leaf. Bring slowly to the boil.
- Lower the heat and simmer for 20 minutes, until the sauce thickens but is still pourable, then stir in the garam masala. Pass it through a sieve, return it to the pan, and keep it warm.
- Now the chicken. Season both sides with salt and pepper. Set out the flour, egg and breadcrumbs in three separate bowls, then coat each breast in flour, dip it in the egg, and press it into the breadcrumbs on both sides.
- Heat the oil in a large frying pan over a medium-high heat and cook the chicken until golden, about 3 to 4 minutes a side, then drain on kitchen paper.
- Pour the curry sauce over the chicken and serve with white rice.
Tips from the ZestyPlate Kitchen
- Pound the chicken to an even thickness so it cooks through before the crust catches.
- Panko breadcrumbs are what give katsu its light, properly crunchy coating, so seek them out.
- Simmer the sauce, then pass it through a sieve for that smooth, glossy finish you get in restaurants.
- Hold off saucing the chicken until the last moment so the crust stays crisp.
Frequently Asked Questions
Not really. Japanese curry is mild and a touch sweet rather than fiery. Add more curry powder or a little chilli if you want more of a kick.
Straining it gives that smooth, velvety body that defines a good Japanese curry. The extra step earns its place.
Of course. Pork katsu is a classic, and the sauce also suits prawns, vegetables, or a crisp slab of tofu or aubergine.
Yes, it keeps and reheats well. Fry the katsu fresh and add the sauce just before serving so the coating stays crunchy.
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