Chicken Katsu Curry – recipe

Maria
April 10, 2018

One of my favourite dishes to cook is this Chicken Katsu Curry. It’s super easy to make and tastes just like the Katsu Curry in Wagamamas!

Read on for the recipe!

Chicken Katsu Curry (serves 4)

Ingredients

For the Katsu curry sauce:

1 tablespoon oil (I use Olive oil)
1 chopped onion
5 peeled garlic cloves
2 carrots, chopped and peeled
2 tablespoons plain flour
1 tablespoon Medium Curry Powder
600ml Chicken Stock
2 teaspoons Honey
1 tablespoon Soy Sauce
1 Bay Leaf
1/2 teaspoon Garam Masala

To make the crispy chicken coating:

4 Chicken Breasts
100g Plain Flour (seasoned with salt and pepper)
1 Egg, beaten
120g Cornflakes (broken into bits using a pestle & mortar or whizz in a blender)
Olive Oil

Method

1. Preheat your oven to 200C and then start to make the sauce by heating the oil in a pan or wok.

2. Add the onion and garlic and fry for a couple of minutes. Then add in the chopped carrot and cook for around 10 minutes with the lid on until the vegetables are soft.

3. Stir in the flour and Curry Powder and cook for a minute.

4. Next, pour in the Chicken Stock slowly until its all been combined.

5. Add in honey, soy sauce and bay leaf and bring to the boil.

6. Simmer and cook for around 20 minutes until the sauce has thickened.

7. While you are waiting for your sauce, prepare the chicken. Lay the flour, egg and cornflakes on separate plates.

8. Coat the chicken breasts into the flour, then the egg and lastly cover with the cornflakes.

9. Spray with oil and pop into the oven for 15 minutes.

10. Once your sauce is ready, add in the Garam Masala and Salt and Pepper.

11. Pass through a sieve for a smooth sauce or leave as is for a chunky sauce depending on your preference.

12. When the chicken is cooked, slice and serve with the sauce, rice and your choice of vegetable (we usually have ours with Pak Choi.

Enjoy!

Chicken Katsu Curry

This dish is super easy to make and tastes just like the Katsu Curry in Wagamamas!

For the Katsu curry sauce:

1 tbsp Oil
1 chopped onion
5 peeled garlic cloves
2 carrots, chopped and peeled
2 tbsp Plain flour
1 tbsp Medium Curry powder
600 ml Chicken Stock
2 tsp Honey
1 tbsp Soy sauce
1 Bay leaf
1/2 tsp Garam Masala

To make the crispy chicken coating:

4 Chicken breasts
100 g Plain flour
1 Egg, beaten
120 g Cornflakes or Panko breadcrumbs
Olive Oil

Preheat your oven to 200C and then start to make the sauce by heating the oil in a pan or wok.
Add the onion and garlic and fry for a couple of minutes. Then add in the chopped carrot and cook for around 10 minutes with the lid until the vegetables are soft.
Stir in the flour and Curry Powder and cook for a minute.
Next, pour in the Chicken Stock slowly until its all been combined.
Add in honey, soy sauce and bay leaf and bring to the boil.
Simmer and cook for around 20 minutes until the sauce has thickened.
While you are waiting for your sauce, prepare the chicken. Lay the flour, egg and cornflakes on separate plates.
Coat the chicken breasts into the flour, then the egg and lastly cover with the cornflakes.
Spray with oil and pop into the oven for 15 minutes.
Once your sauce is ready, add in the Garam Masala and Salt and Pepper.
Pass through a sieve for a smooth sauce or leave as is for a chunky sauce depending on your preference.
When the chicken is cooked, slice and serve with the sauce, rice, and vegetable choice (we usually have ours with Pak Choi.
Enjoy!

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About The Author

Hello and welcome to Suburban Mum! I'm Maria and I'm mum to two boys - E who's 14 and M who's 11. This blog is about my family, the ups and downs of being a working mum and everything in between. If you want to find out more about me and my family head over to our About us page.