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.
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Servings: 4 people
Calories: 789kcal
Ingredients
- 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
1 comment
I have always loved curries and using breaded chicken was a first but it really works. Enjoyed it.