Chicken katsu curry


First published in 2016
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Curry sauce

  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp of curry powder
  • 2 tbsp of plain flour
  • 1 tsp turmeric
  • 500ml of chicken stock
  • 1 tbsp of soft brown sugar
  • oil
  • salt


Begin by making the curry sauce. Sweat the onion down in a small pan with a little oil, season, then add the garlic and cook until softened but not coloured
Add the curry powder, flour and turmeric and stir to coat the onions. Cook out for a couple of minutes then add the chicken stock a little at a time to stop lumps forming
Add the sugar and continue to cook until you can no longer taste the flour and the curry is a thick sauce consistency
If you have 2 large chicken breasts, cut them in half to make 4 portions. If you have small chicken breasts, place each between 2 sheets of cling film and use a rolling pin to bash them out to an even thickness
Dredge the chicken breasts first through seasoned flour, then egg wash and finally the Panko breadcrumbs
Heat 2 tbsp of oil in a non stick frying pan and fry the chicken breasts for 5–6 minutes on both sides until golden brown, crispy and cooked through
Leave to rest for a few minutes before carving into slices and serving with the sauce on a bed of fluffy white rice, and some Japanese pickles if you like
First published in 2016
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