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Chicken katsu curry with rice and golden curry sauce
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Chicken Katsu Curry

Crisp breaded chicken, a glossy mild curry sauce, and rice. A guaranteed win.

45 min totalEasyServes 2Chicken · Comfort · Weeknight

Ingredients

Scaled for 2 people

  • Chicken breasts2 breasts
  • Panko breadcrumbs100 g
  • Plain flour50 g
  • Eggs×1
  • Onions×1
  • Carrots×1
  • Garlic cloves2 cloves
  • Fresh ginger1 thumb
  • Mild curry powder2 tbsp
  • Chicken stock400 ml
  • Soy sauce1 tbsp
  • Honey1 tsp
  • Jasmine rice150 g
  • Neutral oil4 tbsp

Method

  1. Sauce first. Soften the diced onion and carrot in a little oil for 8 minutes, add garlic, ginger and curry powder, and fry 1 minute.
  2. Add a tablespoon of flour, stir, then pour in the stock gradually. Add the soy and honey and simmer 15 minutes.
  3. Blend the sauce smooth (a stick blender in the pan is easiest) and keep it warm. It should be thick enough to pour slowly.
  4. Butterfly the chicken breasts and flatten them to an even 1cm. Set up three plates: flour, beaten egg, panko. Coat each piece in that order, pressing the panko on firmly.
  5. Shallow-fry in 0.5cm of hot oil for 3–4 minutes a side until deep golden and cooked through. Drain on kitchen paper and salt immediately.
  6. Slice thickly, serve over rice with the sauce poured alongside so the crust stays crisp.
Chef’s note

Pour the sauce next to the katsu, not over it. Five minutes under sauce and all that crunch is gone.