Chicken Katsu Curry

Chicken Katsu Curry

This restaurant favourite is so simple to make at home. Our 30 minute recipe balances the rich sauce with a fresh and zingy vegetable salad.
cooking time imageCooking time - 30 mins
serves imageServes - 2

Ingredients

  • 1 skinless chicken breast
  • 50g/1/3 cups flour
  • 1 egg
  • 100gr/1cup panko breadcrumbs
  • 10ml/2 tsp olive oil

For the sauce

  • 10ml/2 tsp oil
  • 1 onion
  • 2 garlic cloves, crushed
  • 1 piece of fresh root ginger
  • 5g/1 tsp curry powder
  • 10g/1 tbsp flour
  • 500ml/17fl oz chicken stock
  • 10ml/1.5 tsp honey
  • 5ml/1 tsp soy sauce

For the garnish

  • 150g/2/3 cups rocket (arugula)
  • 1 peeled carrot
  • 10g/1 tbsp parsley
  • 5ml/1 tsp lime juice
  • Salt to taste

Method

  • Place chicken between 2 pieces of clingfilm and bash with a rolling pin to flatten to about 1cm thick. 
  • Place the egg and breadcrumbs in separate bowls. Then, dip the chicken breast first in the egg and then in the breadcrumbs, ensuring each breast is coated well. 
  • Heat oil in the Whatever Pan over a medium-high heat. When the oil is hot fry the coated breast for 3–4 minutes on each side, then transfer to a plate lined with kitchen paper to soak up any excess oil. Set aside and keep warm. 
  • In a saucepan, add 10ml/2 tsp of oil and fry the onion, garlic, ginger. Then, add curry powder, flour, chicken stock, honey and soy sauce. Once cooked, set aside.
  • For the garnish just add rocket, carrot, parsley, lime juice, salt and mix well.
  • You can place the chicken breast on a bed of rice if preferred and pour the sauce onto it. Enjoy!

Ingredients

  • 1 skinless chicken breast
  • 50g/1/3 cups flour
  • 1 egg
  • 100gr/1cup panko breadcrumbs
  • 10ml/2 tsp olive oil

For the sauce

  • 10ml/2 tsp oil
  • 1 onion
  • 2 garlic cloves, crushed
  • 1 piece of fresh root ginger
  • 5g/1 tsp curry powder
  • 10g/1 tbsp flour
  • 500ml/17fl oz chicken stock
  • 10ml/1.5 tsp honey
  • 5ml/1 tsp soy sauce

For the garnish

  • 150g/2/3 cups rocket (arugula)
  • 1 peeled carrot
  • 10g/1 tbsp parsley
  • 5ml/1 tsp lime juice
  • Salt to taste

Method

  • Place chicken between 2 pieces of clingfilm and bash with a rolling pin to flatten to about 1cm thick. 
  • Place the egg and breadcrumbs in separate bowls. Then, dip the chicken breast first in the egg and then in the breadcrumbs, ensuring each breast is coated well. 
  • Heat oil in the Whatever Pan over a medium-high heat. When the oil is hot fry the coated breast for 3–4 minutes on each side, then transfer to a plate lined with kitchen paper to soak up any excess oil. Set aside and keep warm. 
  • In a saucepan, add 10ml/2 tsp of oil and fry the onion, garlic, ginger. Then, add curry powder, flour, chicken stock, honey and soy sauce. Once cooked, set aside.
  • For the garnish just add rocket, carrot, parsley, lime juice, salt and mix well.
  • You can place the chicken breast on a bed of rice if preferred and pour the sauce onto it. Enjoy!

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