Katsu curry is a staple in Japanese cuisine and is incredibly easy to make at home. This Japanese-style curry is more sauce-focused and served alongside either a cutlet (katsu) of chicken or pork. In this katsu curry recipe, the katsu is chicken to make it more accessible and cheaper. Please enjoy.

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Chicken Katsu Curry 

Ingredients - 

Chicken & Crumb - 

2 - Large Chicken Breasts, Butterflied & Halved 
2 - Large Eggs
1 tsp - Onion Powder 
1 tsp - Garlic Powder 
2 Tbsp - Plain (All Purpose) Flour 
Salt & Pepper To Taste
150g - Panko Bread Crumbs 
Oil For Frying 

Curry Sauce - 

1 Tbsp - Vegetable Oil 
2 - Small Brown (Yellow) Onions, Small Diced 
2 - Small Carrots, Peeled & Sliced 
3 - Garlic Cloves, Sliced 
5g - Ginger, Peeled & Thinly Sliced 
2 Tbsp - Curry Powder 
1/2 tsp - Red Chilli Powder  
2 Tbsp - Plain (All Purpose Flour) 
1 Tbsp - Soy Sauce 
1 tsp - Rice Vinegar 
500ml (2 Cups) - Chicken Stock
1 Tbsp - Honey 
Seasoning To Taste 

Rice - 

1 Cup (200g) - Jasmine Rice, Washed 
1 1/4 Cups - Cold Water 
Salt To Taste 

Method - 

Place a large saucepan over high heat. Add the washed jasmine rice and water and bring to a boil. Reduce heat to low, cover and cook for 12 minutes. Remove from heat and leave the lid on for 4 minutes. Remove and fluff. 

To make the curry sauce, add the vegetable oil, onions, carrots, garlic and ginger to a pan over medium-high and sauté for 10 minutes or until soft, mixing regularly. Add the curry powder and red chilli powder and cook for 2 minutes. 

Add the plain flour, soy sauce and rice vinegar and cook whilst whisking for 2 minutes or until thickened. Add the chicken stock, boil, and reduce heat to medium-low. Cook for 6 minutes or until reduced by 1/3. Mix through the honey. Remove from heat and blend with an immersion blender until smooth. Set aside. 

In a bowl, add the eggs and whisk to combine. Add onion, garlic powder, salt, pepper, plain flour, and whisk to create a batter. Beat the chicken with a mallet or rolling pin to flatten it. Dip the chicken into the batter and then into the panko bread crumbs to coat. 

Fry the chicken in 170.c - 340.f oil for 3 minutes on each side until golden and crisp. Remove and let drain. 

Slice the chicken into thick strips and serve next to the rice. Top the chicken with sauce and dig in. 

#katsucurry #curry #friedchicken