Chicken Katsu Curry

Chicken Katsu Curry is a rich and flavourful Japanese curry served with rice as a main dish. The crunchy texture of chicken cutlets in a creamy sauce is the ultimate comfort dish.  A wide variety of vegetables and meats are used to make Japanese curry.  The basic vegetables are onions, carrots and potatoes. However, for this recipe, I have used chicken but beef and pork are also popular. Also this is seen as junk food in Asia but is of a good quality, flavour and appearance.  Furthermore, as a guide I have used a medium curry powder which produces the same heat as a warm Indian Korma Curry.

Chicken Katsu Curry

This beautiful dish is seen as the junk food of Japan. It is a lovely moist chicken in a divine sauce.

4.75 from 63 votes

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Course: Main Dish

Cuisine: Japanese

Keyword: Chicken, Curry

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Calories: 789kcal

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Ingredients

 

MetricImperial

• 200 g breadcrumbs
• 2 large chicken breasts sliced lengthways
• 4 tbsp flour with salt/pepper
• 1 large eggs free range
• 200 ml oil

For the Sauce

• 1 large onion diced
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp oil
• 4 cloves garlic chopped
• 2 medium carrots
• 1 1/2 tbsp curry powder medium
• 1 tbsp flour heaped
• 2 medium apples
• 600 ml chicken stock

Instructions

• Place the sliced chicken breasts between greaseproof paper and hit them with a rolling pin to thin them out.
  2 large chicken breasts
• Over a gentle heat, pur the oil into a saucepan and fry the onion for about 10 minutes until soft and translucent.
  200 ml oil, 1 large onion
• Add the garlic and fry for about 3 minutes and then stir in the carrot. Add the curry powder and the flour and stir well to mix. Once mixed, add the chicken stock slowly to the pan.
  4 cloves garlic, 2 medium carrots, 1 1/2 tbsp curry powder, 600 ml chicken stock, 1 tbsp flour
• Peel and core the 2 apples and add them into the saucpepan and then the soy sauce and sugar.
  1 tbsp light soy sauce, 2 medium apples, 1 tsp sugar
• Simmer gently on a low heat for about 30 minutes.
• Put the oven on to 110C/225F. We now need to coat the chicken breasts by dunking them in the seasoned flour first in one bowl.
  4 tbsp flour
• Then dunking them in the beaten egg mix ina second bowl.
  1 large eggs
• before dunking them in the breadcrumbs in a third bowl.
  200 g breadcrumbs
• Pour the frying oi into a deep sided pan and heat to 180C/350F to fry the chicken safely. Once hot, add the coated chicken poieces carefully.
  1 tbsp oil
• Fry for about 5 minutes on eah side turning over. Once cooked place them in the oven to keep warm.
• When they are all cooked, serve with rice and a serving of the sauce.

Nutrition

Calories: 789kcal | Carbohydrates: 57g | Protein: 13g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 19g | Cholesterol: 53mg | Sodium: 768mg | Potassium: 144mg | Fiber: 4g | Sugar: 7g