Quick Chicken Katsu Curry
I eat this on normal days and cheat days although calories wise I don’t overindulge. It’s super quick to make and requires only a few ingredients compared to other recipes. My rule of thumb for recipes are ‘needs to take less than 40 minutes’ and ‘not need any additional ingredients from a standard cupboard’. A lot of other recipes tend to add weird ingredients that make your dish end up costing more than a restaurant. I always want to save money when I cook. So hope this helps!
- 3
- 5 minutes
- 30 minutes
Ingredients
For Chicken Katsu
- 2 large chicken breasts - slice in half so you have two thinner slices (4 in total)
- 100g plain flour
- 2 eggs, beaten
- 150g of panko breadcrumbs (use regular breadcrumbs if you can’t find any)
- slash of soy sauce to go in eggs
- vegetable or sunflower oil for frying - fill the whole pan
For the Curry
- 50g of butter
- 0.5 tbsp of vegetable oil (optional)
- 2 large carrots - shaved and then chopped in dime size pieces
- 1 onion, minced
- 1.5 tsp of ginger powder
- 3 cloves of garlic minced (or 1 tsp of garlic powder if you don’t have any)
- 3 tsp of medium curry powder
- 1 tbsp of honey
- 1 tbsp of ketchup (optional - this is if you are generous with the curry powder for more spice)
- 1 tbsp of soy sauce
- 1 chicken stock cube + 400 ml of water
- 1 tbsp of rice vinegar
- 1.5 tbsp of cornflour or plain flour (cornflower preferred)
Directions
- Cut the 2 chicken breasts into 4 thinner breasts. Then setup 3 bowls : (right to left) flour, eggs + splash of soy sauce, panko breadcrumbs. Dredge in all three in order . Depending on the thickness, leave flour on the chicken or shake it off if you want it thinner. Fry the chicken in the oil and do in batches if necessary for 15 minutes turning over on medium heat.
- While the chicken is frying, grab a pot to boil the chopped carrots - boil for 15 minutes on high (get them nice and soft).
- In another pan start making the curry sauce. Heat the butter and throw in the minced onions. Cook until translucent then add the garlic, ginger, and curry powder. Cook for another minute in the pan. It should be pretty dry. We want to get the flavour out.
- Now we want to add the wet ingredients - honey, chicken broth, rice vinegar, soy sauce, and optional ketchup. Sir everything together for a couple minutes on low heat. Add the cornflour and sir in slowly for a minute or so. Drain your carrots and add them to the curry. Simmer on low for another 5 minutes and add more cornflour to get the right consistency.
- After finishing your chicken, remove from pan and place on paper towels on a plate to dry out. When your sauce is finished, move your chicken to a fresh cutting board and cut them into small cutlet size pieces.
Serve with rice. If you don’t know how to make, recipe coming soon! Otherwise, I recommend boil in the bag rice.
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