Hello guest
Your basket is empty

Chicken Katsu Curry SERVES : 4 | PREPARATION TIME 15 MINUTES | COOKING TIME 45 MINUTES 

Subscribe to my YouTube channel for more exciting recipes! 

Share this recipe 

Chicken Katsu Curry

ABOUT THE RECIPE 

Crispy Chicken smothered in a rich, aromatic, silky velvety curry sauce served on top of sticky white rice. Mmmmmmmmmmmmmmmmmm 

METHOD 

For the curry sauce: 
Heat oil in a 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. 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 the 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. 
 
Slice chicken into 1cm slices arrange on serving plate, pour curry sauce over chicken, serve with white steamed sticky rice and enjoy! 

INGREDIENTS 

2 tablespoons vegetable oil 
2 onions, sliced 
6 garlic cloves, chopped 
2 medium carrots, sliced 
2 tablespoons plain flour 
4 teaspoons curry powder 
600ml chicken stock 
3 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 
 
Vegetable oil for frying 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Chicken Katsu Curry

ABOUT THE RECIPE 

Crispy Chicken smothered in a rich, aromatic, silky velvety curry sauce served on top of sticky white rice. Mmmmmmmmmmmmmmmmmm 

METHOD 

 
For the curry sauce: 
Heat oil in a 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. 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 the 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. 
 
Slice chicken into 1cm slices arrange on serving plate, pour curry sauce over chicken, serve with white steamed sticky rice and enjoy! 

INGREDIENTS 

2 tablespoons vegetable oil 
2 onions, sliced 
6 garlic cloves, chopped 
2 medium carrots, sliced 
2 tablespoons plain flour 
4 teaspoons curry powder 
600ml chicken stock 
3 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 
 
Vegetable oil for frying 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

You might also like... 

Sichuan King Prawns
Sichuan King Prawns 
Serves : 4 
Preparation : 10 minutes 
Cooking : 10 minutes 
Chicken Teriyaki
Chicken Teriyaki 
Serves : 4 
Preparation : 10 minutes 
Cooking : 20 minutes 
Chicken Chow Mein
Honey and Lemon Chicken 
Serves : 2 
Preparation : 10 minutes 
Cooking : 10 minutes 
Authentic Chicken Fried Rice
Authentic Chicken Fried Rice 
Serves : 4 
Preparation : 10 minutes 
Cooking : 20 minutes 
WANT TO LEARN? - GET IN TOUCH 
 
Want to go the extra step? Why not attend one of our cookery schools? 
Our site uses cookies. For more information, see our cookie policy. ACCEPT COOKIES MANAGE SETTINGS