Katsu Chicken Curry

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    Katsu Chicken Curry

    Katsu Chicken Curry

    (2)
    45min


    Be the first to make this!

    This is a great chicken curry that is easy and cheap to make. Why buy out when you can eat at home?

    Ingredients
    Serves: 4 

    • Chicken
    • 100g breadcrumbs
    • 100g flour
    • 1 egg, beaten
    • 500g chicken breast or thigh fillets
    • vegetable oil for cooking
    • Sauce
    • 1 onion, diced
    • 1 clove garlic, diced
    • 2 tablespoons plain flour
    • 1 tablespoon curry powder
    • 500ml vegetable stock
    • 1 tablespoon soy sauce
    • 2 teaspoons honey
    • 1/2 teaspoon chilli powder
    • cooked white rice, to serve

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Chicken: Place the breadcrumbs, flour and egg in individual dishes.
    2. Flatten the chicken to an even thickness, then dip in the flour, then egg, then breadcrumbs. Place on a plate, then chill in the fridge for 10 minutes.
    3. Heat 2 tablespoons oil in a frying pan over medium high heat, then add the chicken. Cook on each side for about 10 minutes until crispy on the outside and cooked in the inside.
    4. Sauce: Gently fry the onions and garlic in a little oil. When slightly translucent, add the flour and curry powder. Slowly add some of the vegetable stock, stirring as you go. When it's been absorbed then add some more. When all the stock has been added, add in the honey, soy sauce and chilli powder, to taste. Simmer for about 20 minutes.
    5. Slice the chicken before serving on a plate with freshly cooked rice. Drizzle the katsu sauce over the chicken and rice.
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    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (2)

    by
    4

    Tred this out last night, sorry no photo! I was too hungry!! Very simple to prepare, I made some ever-so slight adjustments - the most significant was that I'm allergic to garlic and so added some onion powder for an extra kick instead. I also recomend mini chicken breast fillets as they're easier to work with, and I used Chicken stock instead of vegetable. Right at the end of cooking I added an extra squirt of honey as I wasn't getting the hit of sweetness I wanted. My wife who is the real expert in the kitchen also thouroughly enjoyed this dish, which will become a regular in our household  -  14 Jan 2015  (Review from Allrecipes UK & Ireland)

    by
    1

    Really love this recipe, made it quite a few times now! Definitely stands up to a wagamama katsu curry! A lot easier than the other recipes, definitely recommend this! I added a tiny bit of cornflour just to thicken it up!  -  31 May 2016  (Review from Allrecipes UK & Ireland)

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