Recipe. Crispy chicken katsu curry
I've cooked this recipe countless times and it's fairly foolproof! You can make the sauce in batches and freeze and if you don't want to deep fry the chicken simply used grilled chicken thigh fillets.
For the chicken
- 100g flour, well seasoned with salt & pepper
- 1 egg, lightly beaten
- 200g breadcrumbs, preferably panko
- 4 boneless chicken breasts, bashed out a little into escalopes
- 100ml vegetable oil
- Steamed rice and vegetables dressed in soy to serve.
- Also try pickling some sliced red chilli as a garnish alongside fresh coriander & sliced spring onions.
For the sauce
- 1 tablespoon vegetable oil
- 1 onion, peeled and diced
- 5 garlic cloves, peeled and finely chopped or crushed
- 2 carrots, peeled and diced
- 2 tablespoons plain flour
- 1 tablespoon medium curry powder
- 600ml chicken stock
- 2 teaspoons honey
- 1 tablespoon soy sauce
- 1 bay leaf
- 1 teaspoon garam masala
- 1 teaspoon of hot chili powder – optional if you like heat
Making the Katsu Curry
- First make the sauce. Heat the oil in a sauce pan, add the onion and carrots and sauté gently with the lid on for 10 minutes, or until soft. Turn the heat up a little, add the garlic and sauté for another minute.
- Stir in the flour and curry powder and cook for a minute, then slowly pour in the stock until combined (do this gradually to avoid getting lumps). Add the honey, soy sauce and bay leaf and bring to the boil, then reduce the heat and simmer for 10-15 minutes, so the sauce thickens. Add the garam masala and chilli powder if you want more heat, then it’s ready to serve – or you can blend the sauce and add a little more stock if you'd like a smooth sauce.
- While the sauce is cooking, prepare the chicken. Place in a freezer bag or two sheets of cling film and bash out till flattened like an escalope. Lay the seasoned flour, egg and breadcrumbs on separate shallow bowls. Coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs.
- Heat the oil in a frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. Slice the chicken diagonally and serve with the sauce drizzled over, steamed rice and some soy-glazed stir-fried vegetables, fresh coriander, spring onion slices and pickled red chilli slices.