- Meat and poultry
- Chicken curry
I recreated a Wagamama classic. The full menu for katsu chicken curry with rice and apple and ginger dim sum with vanilla custard dipping sauce can be found on my blog.
Kent, England, UK
139 people made this
- 100g breadcrumbs
- 100g flour
- 1 egg, beaten
- 500g chicken breast or thigh fillets
- vegetable oil for cooking
- 1 onion, chopped
- 1 clove garlic, chopped
- 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
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Place the breadcrumbs, 100g flour and egg in individual dishes.
- 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.
- 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.
- For the 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, pop in the honey, soy sauce and chilli powder to taste. Simmer for about 20 minutes.
- Slice the chicken before serving on a plate with freshly cooked rice. Drizzle the katsu sauce over the chicken and rice.
See it on my blog
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
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
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
Best meal I've cooked in ages! Took slightly longer to prep but really nice flavour and fairly easy. Will be making again and again!-02 Jul 2017
Healthy Chicken Katsu Curry
Learn how to make Healthy Chicken Katsu from scratch with this paleo and gluten-free spin on the traditional Japanese curry recipe. A hearty, mildly spicy chicken dinner that can be served with rice or low carb with cauliflower rice.
- 4 chicken breasts
- salt and pepper
- 2 eggs, beaten
- 75g (2½oz) plain flour
- 150g (5oz) breadcrumbs
- 1 tsp ground turmeric
- ½ tsp curry powder
- 2 tsp vegetable oil
- 300g (10½oz) basmati rice
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 carrot, finely copped
- 2 garlic cloves, crushed
- 1 tbsp curry powder
- 1 tsp garam masala
- 50g (1¾oz) smooth peanut butter
- 400ml (14fl oz) chicken stock
- 5 spring onions, sliced
- 1 red chilli, finely sliced
Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Line a baking tray with baking parchment.
Season the chicken with salt and pepper. Put the beaten eggs in one bowl, the flour in another bowl and the breadcrumbs in a third bowl. Season the flour with salt, pepper, the turmeric and 1 tsp curry powder.
Dip the chicken into the flour, then the egg and then the breadcrumbs. Repeat the process if you need to, to ensure that the chicken is thoroughly coated. Put the chicken onto the lined baking tray, drizzle over the vegetable oil and bake for 25 minutes until cooked.
Pour the rice into a measuring jug to find its volume, then place in a saucepan with 1½ times the amount of water. Add a pinch of salt. Cover with a lid and simmer until all the water has gone. Leave to stand for 10 minutes with the lid on. Use a fork to fluff the grains.
For the sauce, heat the rapeseed oil in a pan over a medium heat, add the onion and carrot and cook for 4–5 minutes until soft but not coloured. Add the garlic, curry powder and garam masala and cook for another 2 minutes. Add the peanut butter and stock and simmer gently for 2 minutes, stirring to make sure the peanut butter has dissolved. Remove from the heat and blend to a smooth sauce with a stick blender.
Put the rice into small bowls and pack it down. Slice the chicken and add it to the bowls with the sauce, spring onions and chilli.
Chicken Katsu Curry
Curry is one of Japan's favourite dishes and chicken katsu actually refers to the fried chicken element (we've baked ours instead). This chicken katsu curry is Japanese-inspired, more aligned with the katsu curry that's familiar to many in the UK.
Our katsu curry sauce uses coconut milk, chicken stock, soy sauce and curry powder. A simple take on everyone&rsquos favourite restaurant or takeaway dish.
large carrot, peeled and finely chopped
cm piece ginger, peeled and finely grated
skinless, boneless chicken thighs
Stir-fried vegetables or salad
- To make the sauce, heat the oil in a large saucepan on medium heat. Once hot, add the onion and carrot and cook, stirring, until softened, 6-8 minutes. Once softened, add the garlic, ginger, curry powder, turmeric and flour and cook, stirring, for 2 minutes, until aromatic, lowering the heat if needed. Add the coconut milk, stock, soy sauce and honey. Bring to a simmer then lower the heat and cook until thickened and the flavour has intensified, 15-20 minutes, stirring regularly. Taste and add more soy or honey if you like.
- Preheat your oven to 220ºC (200º fan) and line 2 large shallow baking trays with foil. Pop the flour onto one plate and season with salt and pepper. Add the beaten egg to another plate then the panko to a third plate. Working one at a time, coat a chicken thigh all over in the flour then into the egg and finally into the panko breadcrumbs. Transfer to a lined baking tray and repeat with the remaining chicken. Drizzle the oil over the breaded chicken then season with salt and pepper. Bake the chicken until golden brown and cooked through, 30-35 minutes.
- Meanwhile, cook the rice. Rinse the rice in a sieve until the water runs clear then pop into a medium saucepan with a tight-fitting lid. Add the water and a generous pinch of salt. Bring to the boil with the lid on then reduce the heat to its lowest setting and cook for 10-15 minutes, until all the water is absorbed. Once absorbed, set aside with the lid on until ready to serve.
- If you prefer the katsu sauce to be smooth you can use a handheld liquidiser to blend it until smooth. When everything else is nearly ready, reheat the katsu sauce. Slice the chicken pieces into strips then divide between plates with the rice and sauce. Serve with lime wedges and stir-fried vegetables or salad, if you like.
If you want to make it even more simple you could use shop-bought breaded chicken breasts instead.
Step-by-Step Guide to Make Chicken Katsu Curry Quick
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We hope you got insight from reading it, now let’s go back to chicken katsu curry recipe. You can have chicken katsu curry using 14 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Chicken Katsu Curry:
- You need of Chicken Katsu (Fried Chicken Cutlet).
- Prepare of servings Freshly Cooked Rice.
- Provide of <Fruity Curry Sauce>.
- Take of Onion.
- Get of Carrot.
- Get of Garlic.
- You need of small piece Ginger.
- Get of Oil.
- Use of & 1/2 tablespoons Curry Powder.
- Use of Plain Flour.
- You need of Chicken Stock.
- Use of Mango Chutney.
- Get of Salt & Pepper.
- Get of *Note: You can replace Curry Powder and Flour with 90 to 100g Japanese Curry Roux blocks. If you use Curry Roux blocks, use Water instead of Chicken Stock.
Steps to make Chicken Katsu Curry:
- Finely chop up Onion, Carrot, Garlic and Ginger..
- Heat Oil in a large saucepan and cook vegetables. When vegetables are softened and slightly caramelised, add Curry Powder and Flour, and stir-fry for a few minutes..
- Add Chicken Stock and Mango Chutney, and bring to the boil. Reduce heat to simmer, stirring regularly, until the mixture thickens. Season with Salt & Pepper to suit your taste..
- *Alternatively you can use Japanese Curry Roux blocks instead of Curry Powder and Flour. If you use Curry Roux blocks, use Water instead of Chicken Stock, OR Unsalted Chicken Stock..
- Cut Chicken Katsu (Chicken Cutlet) into bite size. Place Freshly Cooked Rice on a plate, then Chicken Katsu and Curry Sauce..
Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. Not a big fan of pork or chicken? You can also enjoy Katsu Curry with shrimp or fish (See below). With cooking tips, tricks and foolproof recipes, this fabulous cookbook from Gizzi Erskine will bring a bit of magic to your kitchen. In recent years, Ireland has become known as a serious food destination but as a nation who also knows how to have a good time we still have a few dirty food.
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Chicken Katsu Curry
1. Start by rinsing the rice in a sieve to remove the excess starches. Add to a medium saucepan with a 1:2 ratio of rice to water. Set timer according to the packet time, mine was 18M.
2. Roughly dice the onion and add it to a non-stick frying pan with a tbsp of coconut oil on a low/medium heat. Also throw in the roughly chopped carrot at this stage as well. Season with a pinch of salt and gently fry for around 7 minutes.
3. After this time, add the minced garlic, curry powder, grated ginger, turmeric, honey, soy sauce and flour with a splash of the chicken stock. Gently fry for another minute before gradually adding all of the chicken stock. Reduce to a simmer and set the timer for 20M.
4. Meanwhile, prepare the chicken by slicing the 3 breasts along the width to create 6 thin chicken pieces. Start the crispy chicken conveyor belt by rolling it in flour, then the beaten egg and finally in the breadcrumbs.
5. Add the chicken breasts to a large baking tray & drizzle 1 tbsp of olive oil over them. Pop in the oven, timer set to 12M to rotate and cook for a further 12M on the other side.
6. The katsu sauce should have thickened at this stage so you can either serve it with the chunky bits in it, or use a sieve to remove the chunky bits for a smooth sauce (that’s what I went for). Slice the chicken diagonally for that wagamama look & serve up with a portion of rice, a ladle of the sauce and the optional garnishes, cucumber, spring onion & chilli flake
- As I mentioned earlier, instead of deep frying we are air frying our chicken, so what breadcrumbs we use are very important to the success of this recipe. Panko breadcrumbs are absolutely number one choice if you want a crispy coating to your food because they have a drier and flakier texture. They also absorb less oil, which is another reason why they stay crispier.
- Chicken cutlets are dunked in flour, beaten egg and lastly, in Panko breadcrumbs in the order listed and shown in the photo below.
- Something to watch out for is the seasoning of the flour. I used salt and black pepper. Although doesn&rsquot seem like a big deal, they are essential to keeping this chicken far away from bland.
Friday Fakeaway: Katsu chicken curry with Asian slaw
For this week’s Friday Fakeaway, we head to Japan to bring you this amazing chicken katsu curry with Asian slaw. Kitchen manager at Aberdeen’s Ferryhill House Hotel, Chris Jappy, has shared his recipe with us.
A fragrant, curry dish with a smooth sauce, the katsu curry is the perfect Japanese meal to serve your friends and family.
Featuring an array of flavoursome ingredients, this dish is homely but packed full of flavour all at the same time.
Invented in a Tokyo restaurant, Rengatei, in 1899, it was first cooked with a pork katsuretsu (cutlet).
Originally considered a type of yoshoku (a Japanese version of European cuisine) the dish was referred to as katsuretsu or simply katsu.
Also known as panko chicken due to the breadcrumbs used, it is a traditional favourite in Japan.
Chicken Katsu with Curry Sauce
Melt the butter in a sauté pan, add the flour and with a wooden spoon constantly stir over a medium heat for 4-5 minutes to cook out the flour. Add the vegetables. Cook for 4-5 minutes until they have softened and lightly caramelised, then whisking in the stock, little by little until thick and glossy. Add the spices and cook for a further minute then add the soy, sugar and vinegar and mix through.
Line up the chicken between two pieces of baking paper. With a meat mallet or a rolling pin, pound to tenderise and flatten. Place the flour in a shallow bowl. In another lightly beat the eggs with a little water and a pinch of salt. In the third bowl add the crumbs. Lightly flour each piece of chicken, dip in the egg wash, shake excess off then coat in the breadcrumbs.
Heat oil in a large pan and fry chicken katsu for 2 minutes on each side or until golden. Drain excess oil on a tray lined with a rack.
Slice chicken into three pieces and serve with rice and a generous spoonful of curry sauce and a few pickles.