Chicken Katsu Curry Recipe
This easy chicken katsu curry recipe will blow your mind. The crispy chicken, topped with a really tasty curry sauce and a side of rice is just perfection.
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Servings: 4 people
Ingredients
For the rice
- 1½ tsp vegetable or olive oil
- 1 garlic clove minced, grated or puréed
- ¾ tsp salt
- 1 cup long-grain rice
- 1¼ cup water
For the curry sauce
- 1½ tbsp vegetable oil
- ½ brown onion chopped
- 1 tsp curry powder
- ¼ tsp ground turmeric
- 3 garlic cloves minced, grated or puréed
- 10 g ginger peeled and finely grated
- 1 tsp tomato purée
- 4 tbsp soy sauce
- 180 ml coconut cream unsweetened
- 2 tbsp honey
- Salt
For the chicken
- 2 large chicken breasts
- Salt and pepper
- 30 g all-purpose flour
- 1 egg + a tablespoon of water
- 50 g panko or breadcrumbs
- 0.5-1 litre vegetable oil for frying I use canola oil
For serving
- Toasted sesame seeds
- Sliced green onions only the green section
Instructions
For the rice
- Preheat a small pot over medium heat. Add the olive oil, garlic and salt and stir until the garlic starts to become golden. Don't let the garlic burn.
- Add the rice and stir constantly for one minute. This helps the grains stay apart once they are cooked instead of sticky.
- Add the water still on medium heat and let it break to a boil. Once it starts to boil, reduce the heat to a minimum and place the lid on the pot.
- After 15 minutes, use a fork to move the rice on a spot and check that there's no water left at the base of the pot. If there's still water there, let it cook for a few more minutes. If there's no more water, use a fork to mix and fluff up the rice and let it dry out over medium heat for an extra minute without the lid on.
For the sauce
- Preheat a pan or pot over medium-low heat. Add the oil, onion, curry and turmeric. Stir constantly for about 4-5 minutes or until the onion is slightly golden.
- Add the garlic, ginger and tomato purée and stir constantly for 1 minute.
- Add the soy sauce, coconut cream and honey and bring it to a boil. Use the spatula to scrape the bottom if any golden bits are stuck there.
- Blend the sauce and then let it boil until it thickens slightly. Taste and adjust the level of salt if needed.
For the chicken
- Cut the chicken breasts in half like a butterfly, horizontally. Place the chicken flat on a cutting board and cover with baking paper. Use a rolling pin to pound and flatten the pieces.
- Season the chicken with salt and pepper on both sides.
- In a separate bowl, whisk together the egg and water.
- To bread the chicken, you first pass them through the flour and shake it gently to remove the excess. Then pass through the egg and let the excess drip. Finish with the panko.
- In a pot or pan, preheat the oil over medium heat. If you have an oil thermometer, it should mark 180°C/350°F.
- Fry a piece at a time for 3-4 minutes or until very golden. When you remove them from the oil, place them on a baking tray with a cooling rack on top.
- Slice the chicken for serving.
For serving
- Serve the chicken with a side of rice, sprinkle with sesame seeds and garnish with green onion. Finish by adding the sauce.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!