Recipe
Chicken Katsu Curry
A practical chicken katsu curry with vegetable oil, onion, arlic cloves, clear timings and straightforward home-cooking steps.
Ingredients
Method
25 mins prep30 mins cook55 mins total
Heat the oil in a saucepan. Cook the onion for 8 minutes until soft. Add the garlic, ginger, turmeric and curry powder and cook for 1 minute.
Stir in the flour, then gradually whisk in the stock. Add the coconut milk, soy sauce and sugar. Simmer for 15 minutes, then blend until smooth if desired.
Flatten the chicken breasts to an even thickness. Coat each in flour, then egg, then panko breadcrumbs.
Heat the frying oil in a large pan. Fry the chicken for 5–6 minutes per side, depending on thickness, until golden and cooked through. Alternatively, bake at 220°C/200°C fan/gas mark 7 for 20–25 minutes.
Slice the chicken and serve with rice and the curry sauce.
Notes
Adjust seasoning and chilli heat to suit your table.
About this recipe
Chicken Katsu Curry brings together vegetable oil, onion, arlic cloves in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
