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Chicken katsu curry
This is my version of the delicious Japanese katsu curry that they serve at Wagamama. So good! Serve with white rice.
Ingredients
Serves: 4
- For the curry sauce
- 2 tablespoons sunflower oil
- 2 onions, sliced
- 5 garlic cloves, chopped
- 2 medium carrots, sliced
- 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
- For the breaded chicken
- 4 chicken breast fillets, pounded to 1cm thickness
- Salt and pepper to taste
- 2 tablespoons plain flour
- 1 egg, beaten
- 100g fine breadcrumbs or panko breadcrumbs
- 230ml vegetable oil for frying
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour curry sauce over chicken, serve with white rice and enjoy!
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Reviews & ratings
Average global rating:
(59)
Reviews in English (59)
This is delicious! I didn't even bother to remove the onions and carrots, they were good in it too. Next time I make it I think I'm going to blitz them up into the sauce! Subbed with vegetable stock and tofu instead! - 05 Dec 2013
Very nice dish. Made it for 3 friends. Only things I would say is that I would make double the amount of sauce as it was a little dry so my friends used ketchup which was a shame. But overall, very good! - 15 Oct 2013
Great recipe, made it for the parents as a christmas dish! I've never served anyone a meal and everyone was delighted! Thank you very much! - 19 Dec 2012
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