Forget Wagamamas, you can make this chicken katsu curry at home and delight yourself in the fact that it’s restaurant quality.

Don’t get me wrong, I LOVE a cheeky trip out for dinner and after cooking in restaurants for 12+ hours a day, the appeal of not cooking starts to look incredibly appealing. However, I realised I was spending most of my hard-earned dollars on food. Be it takeaways, treats (ya gal likes a daily treat), dinners out and many voddy red bulls, it kinda had to stop. I had no savings, no structure and figured it would actually be quite nice to eat the food I actually make.

So, if you’re wanting a cheeky fakeaway or just a proper home-cooked meal without a load of faff, you can find more of my recipes here.

Chicken Katsu Curry

By Poppy Cooks

https://www.poppycooks.com/recipes/chicken-katsu-curry/

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Ingredients

Metric Imperial

    Metric

  • 1 brown onion, chopped
  • 2 cloves garlic, grated
  • 1 carrot, peeled and grated
  • 1 apple, peeled and grated
  • 1 thumb sized piece of ginger, peeled and grated
  • 1 tbsp curry powder
  • ½ tbsp turmeric powder
  • 1 tbsp plain flour for the sauce, 2 tbsp for the chicken
  • 1 tin full fat coconut milk
  • 1 tbsp palm sugar, chopped (or honey if you can’t find palm sugar)
  • Soy sauce to season
  • 2 chicken breasts
  • 1 large egg, beaten
  • 100g panko breadcrumbs

    • Imperial

  • 1 brown onion, chopped
  • 2 cloves garlic, grated
  • 1 carrot, peeled and grated
  • 1 apple, peeled and grated
  • 1 thumb sized piece of ginger, peeled and grated
  • 1 tbsp curry powder
  • ½ tbsp turmeric powder
  • 1 tbsp plain flour for the sauce, 2 tbsp for the chicken
  • 1 tin full fat coconut milk
  • 1 tbsp palm sugar, chopped (or honey if you can’t find palm sugar)
  • Soy sauce to season
  • 2 chicken breasts
  • 1 large egg, beaten
  • 3.5oz panko breadcrumbs

Instructions

  1. Dry fry the curry powder and turmeric in a saucepan over a medium heat until fragrant, then chuck in the onions, carrot, apple, ginger and garlic to fry off with a drizzle of oil. Allow to cook for 10 minutes until soft.
  2. Add in the flour for the sauce and cook out. Make the chicken stock cube up with boiling water to 500ml/1 pint and pour it all in with the coconut milk and palm sugar. Leave this to simmer away for about 30-45 minutes until slightly thickened.
  3. Slice your chicken breasts lengthways down the middle to get 4 flat breast pieces. Season your flour, then coat the chicken with flour, egg and finally breadcrumbs. Preheat a pan with a good glug of vegetable oil to shallow fry your chicken in.
  4. Fry off the chicken until golden brown and crispy on both sides. Check your chicken is cooked through either by cutting into it or use a temperature probe. Leave the chicken to rest while you finish the sauce.
  5. Pour the sauce into a new saucepan through a fine sieve and push all of the juices out with the back of a spoon.
  6. Serve up with rice, chilli oil and plenty of the sauce over the top.

Find this recipe online at https://www.poppycooks.com/recipes/chicken-katsu-curry/

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1 Comment

  1. Sean on August 22, 2024 at 5:30 pm

    Wowzers, luv the ingredients on the Katsu Curry Sauce, you include coconut and apple which i don’t often see only one or the other usually. Yeah palm sugar too sounds good and the dry frying at the beggining. Can’t wait to try it. Thanks Poppy. x

    Reply

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