Dinely

Login

Katsu Chicken curry

Crispy panko-style chicken cutlets smothered in a fragrant, slightly sweet Japanese-style curry — comforting, savory and perfect with steamed rice.

Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Katsu Chicken curry

Ingredients

katsu chicken

  • 4 pcs chicken breast (pounded to 1cm)
  • 2 tbsp plain flour (for coating)
  • 1 pcs egg (beaten)
  • 100 g fine breadcrumbs
  • 230 ml frying vegetable oil (for frying)

curry sauce

  • 2 tbsp sunflower oil
  • 2 pcs onion (sliced)
  • 5 pcs garlic (cloves, chopped)
  • 2 pcs carrot (sliced)
  • 2 tbsp plain flour
  • 4 tsp curry powder
  • 600 ml chicken stock
  • 2 tsp honey
  • 4 tsp soy sauce
  • 1 pcs bay leaf
  • 1 tsp garam masala

Directions

  • Heat sunflower oil in a medium non-stick saucepan, add sliced onions and chopped garlic and cook until softened.
  • Add sliced carrots and cook over low heat for 10 to 12 minutes.
  • Stir in 2 tbsp flour and curry powder and cook for 1 minute.
  • Gradually stir in chicken stock until combined, then add honey, soy sauce and bay leaf and slowly bring to the boil.
  • Reduce heat and simmer for 20 minutes until sauce thickens but remains pourable, then stir in garam masala.
  • Pour the curry sauce through a sieve back into the saucepan and keep warm.
  • Season both sides of the pounded chicken breasts with salt and pepper.
  • Set up coating stations with flour, beaten egg and breadcrumbs; dredge each breast in flour, dip in egg, then coat in breadcrumbs.
  • Heat frying vegetable oil in a large frying pan over medium-high heat and fry chicken until golden brown, about 3–4 minutes per side.
  • Drain cooked chicken on kitchen paper to absorb excess oil.
  • Pour warmed curry sauce over the fried chicken, serve with white rice and enjoy.