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Chicken Katsu Curry

This dish has probably been the most requested recipe from any of my friends or family who has tasted it. I can't explain how delicious this is!

Whilst it has quite a few processes involved, I promise you it is worth the washing up! 

Chicken Katsu Curry with Sticky sushi rice is one of the all-time favourite Japanese dishes here in the UK. What's not to love? Crispy fried chicken, Spicy but sweet curry sauce and sticky rice? YUM!

Traditionally the chicken would be coated in Panko breadcrumbs and deep-fried, delicious but calorie-dense and not so great for the old arteries. This version is much healthier saving a lot of calories and better for your ticker too. 

I will split this recipe up into 2 components making it a bit easier to follow- Serves 2

I haven't added the rice here, because of it being complete preference as to how you want to serve this. I often serve with a microwave bag of Thai Jasmine rice or Basmati just for ease. However, if you do want to cook rice, make sure you have 2:1 ratio of water to rice and leave the rice to steam in the pan with the lid on for 10 mins before serving to make it extra fluffy!

Katsu Chicken: 

  • 2 x Chicken breasts approx 200g each 
  • Cornflakes - 150g crushed using a rolling pin 
  • 3 tbsp of plain flour 
  • 1 tsp Garlic powder
  • 1 tsp onion powder 
  • 1 tsp sea salt flakes (I prefer Maldon)
  • 1/2 tsp of White pepper 
  • 1 large egg 
  • Oil spray 
To cook your options are:
Oven Bake- in this case, preheat your oven to 200 degrees c
Air fryer - I use the Ninja Foodi 7-in-1 
s 
HOW:
  1. Get yourself 3 bowls
  2. In bowl 1, put the flour and seasonings (Salt, Pepper, Garlic and Onion powder) and make sure its all mixed in evenly. 
  3. In bowl 2, Crack your egg and using a fork mix the egg up so the white and yolk are mixed. 
  4. In bowl 3, add your crushed cornflakes. 
  5. Coat your chicken breast first in the seasoned flour, then dip in the egg mix until its completely coated and then into the cornflakes and again make sure that the breast has a nice even coating of the cornflakes. 
  6. Repeat this process for your second breast. 
  7. If using an air-fryer: Pop your coated breasts in and coat with a few sprays of oil. Air fry on high for 15-20mins (depending on how big your breasts are) turning half way through to ensure they are evenly crisp. 
  8. If baking in the oven: put the breasts on a grill pan ideally so air can circulate around the breasts so the bottom doesn't go soggy. Bake for 20- 25 mins turning halfway. 
  9. Slice the Katsu when ready to serve.

Curry Sauce:

You will need:
  • 2 carrots diced (you don't need to bother peeling them but make sure they're washed)
  • 6 cloves of garlic peeled and cut in half.
  • 1 big onion roughly diced 
  • 2 bay leaves 
  • 2 tbsp of plain flour 
  • 1 tbsp of mild or medium curry powder 
  • 1 tbsp of honey 
  • 1 tbsp of soy sauce 
  • 1 tsp of garam masala 
  • Chicken stock 1 ltr
  • 1 tbsp vegetable oil 
  • a big saucepan with a lid 
  • a fine sieve 
How: 
  1. Heat your oil on a medium/high heat and add your carrots, onion and garlic and reduce the heat to a medium. Cook the veg for about 7-8 mins with the lid on but don't move it very often to try to get some caramelisation on the veg. 
  2. Once your veg has caramelised and is soft. Add the curry powder and flour and stir into the veg to cook the flour for about a minute and add the bay leaves. 
  3. Slowly add the stock into the veg and flour until the flour dissolves and thickens the sauce. Simmer for about 10 mins and then add the soy sauce and honey and simmer for a further 5 mins. 
  4. Strain the veg and bay leaves using a fine sieve into a jug and then return to the pan to keep warm. Taste the sauce and adjust with more honey or soy depending on your preference. 
  5. Just before serving stir in the garam masala. 

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