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Katsu Curry

A traditional Japanese Katsu often uses pork but we prefer chicken. Can be served as a curry with rice or we love to have it in bao buns with the sauce drizzled over the top of the chicken.

We love our Katsu with lightly pickled cucumbers and I have included that recipe here. They can be made up to an hour ahead of time

Curry sauce

1 onion, finely diced

2 garlic cloves, minced

1 tbsp medium curry pwoder

2 tbsp plain flour

1 tsp ground turmeric

500ml chicken stock

1 tbsp honey

Katsu chicken

2 large chicken breasts, cut in half lengthways

2 tbsp flour mixed with a few pinches of salt and pepper

1 egg, beaten

100g panko bread crumbs

2 tbsp vegetable oil

cooked rice to serve

Japanese lightly pickled cucumber (optional)

4 tbsp rice vinegar

1/2 tsp salt

2 tsp caster sugar

2 tsp light soy sauce

2 cm ginger, finely shredded

1 cucumber, sliced

If you want to make the pickled cucumber, prepare now before you start the curry.

Pickled cucumber (optional)

Mix the vinegar, salt and sugar until dissolved. Add the soy sauce and ginger. Add the cucumber slices, cover and allow to pickle for 30 minutes at room temperature or up to an hour.

Curry sauce

In a sauce pan over a low to medium heat, add a splash of oil and sweat the onions season then add the garlic and cook until soft. Add the curry powder, flour, turmeric and coat the onions. Cook out the flour for a few minutes then add the chicken stock a little at a time, stirring to prevent lumps. Add the honey and continue to cook over a low heat until the sauce has thickened. Keep warm.

Katsu chicken

Make a production of the flour, beaten egg and panko. Dip the chicken in the flour then the egg and lastly the panko breadcrumbs. Repeat with the remaining pieces of of chicken.

Heat the oil in a large non stick frying pan and fry the chicken pieces for 5 minutes on both sides until golden brown and cooked through.

Serve with rice and salad and the curry sauce poured over the the top of the chicken.

Pickled cucumber (optional)

Katsu curry

Katsu Curry

Jules
A traditional Japanese Katsu often uses pork but we prefer chicken. Can be served as a curry with rice or we love to have it in bao buns with the sauce drizzled over the top of the chicken. 
We love our Katsu with lightly pickled cucumbers and I have included that recipe here. They can be made up to an hour ahead of time
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Prep Time 20 mins
Cook Time 25 mins
Course Main Course, Snack, Starter
Cuisine Asian
Servings 4 people
Calories 319 kcal

Ingredients
  

Curry sauce

  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp curry powder (I used medium)
  • 2 tbsp plain flour
  • 1 tsp ground turmeric
  • 500 ml chicken stock
  • 1 tbsp honey

Katsu chicken

  • 2 large chicken fillets split in half lengthways
  • 1 egg beaten
  • 100 g panko breadcrumbs
  • 2 tbsp vegetable oil
  • Cooked rice to serve

Japanese lightly pickled cucumber (optional)

  • 4 tbsp rice vinegar
  • 1/2 tsp salt
  • 2 tsp light soy sauce
  • 2 tsp caster sugar
  • 2 cm ginger finely shredded
  • 1 cucumber sliced

Instructions
 

  • If you want to make the pickled cucumber, prepare now before you start the curry.

Pickled cucumber

  • Mix the vinegar, salt and sugar until dissolved. Add the soy sauce and ginger. Add the cucumber slices, cover and allow to pickle for 30 minutes at room temperature or up to an hour.

Curry sauce

  • In a sauce pan over a low to medium heat, add a splash of oil and sweat the onions season then add the garlic and cook until soft.
  • Add the curry powder, flour, turmeric and coat the onions. Cook out the flour for a few minutes then add the chicken stock a little at a time, stirring to prevent lumps. Add the honey and continue to cook over a low heat until the sauce has thickened. Keep warm.

Katsu chicken

  • Make a production of the flour, beaten egg and panko. Dip the chicken in the flour then the egg and lastly the panko breadcrumbs. Repeat with the remaining pieces of of chicken.
  • Heat the oil in a large non stick frying pan and fry the chicken pieces for 5 minutes on both sides until golden brown and cooked through.
  • Serve with rice and salad and the curry sauce poured over the the top of the chicken.

Nutrition

Calories: 319kcalCarbohydrates: 31gProtein: 20gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 81mgSodium: 444mgPotassium: 430mgFiber: 1gSugar: 8gVitamin A: 80IUVitamin C: 2mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!

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