Chicken Katsu Curry
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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.
Ingredients
metric 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
- 100g panko breadcrumbs
Method
- 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.
- 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.
- 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.
- 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.
- Pour the sauce into a new saucepan through a fine sieve and push all of the juices out with the back of a spoon.
- Serve up with rice, chilli oil and plenty of the sauce over the top.