Chicken Katsu with Curry Sauce
This homemade version of the iconic Japanese curry sauce is simple to make and absolutely delicious.
Main Course
4
12 mins
20 mins
32 mins
Main Course
4
12 mins
20 mins
32 mins
Ingredients
500 grams of chicken breast, (ideally 2 pieces)
2 eggs, lightly whisked
2 cups of panko breadcrumbs
½ onion, diced
3 cloves of garlic, diced
3 tablespoons of butter
2 tablespoons of cornflour
2 teaspoons of curry powder
½ teaspoon of turmeric, ground
3 cups of chicken stock
½ cup of coconut cream, runny
1 tablespoon of soy sauce
oil, for frying
To serve
rice, cooked, to serve
green salad, or steamed vegetables, to serve
Instructions
- Cut each piece of chicken through the middle to create 2 thinner pieces. You’ll have 4 pieces total. Use a meat mallet or a rolling pin to pound each piece until 1cm thick.
- Coat each piece in the egg and then toss in the panko crumbs until well coated. Repeat the steps until all the chicken is crumbed.
- Heat 1 cm of oil in a pan over a medium heat. Cook the crumbed chicken until golden brown on both sides and cooked through.
- Heat a glug of oil in a pan over a medium heat. Add the onion and cook until tender. Add the garlic and cook for another 2 minutes.
- Add the butter, cornflour, curry powder and turmeric. Cook for 1 minute. Add the stock slowly, whisking constantly, to eliminate any lumps. Bring to a boil and then simmer for 5 minutes until thickened.
- Add the coconut cream and soy sauce. Simmer for another few minutes. Taste and add extra salt if needed.
- Lay the chicken on top of a bed of rice. Pour over the curry sauce and serve with salad or steamed vegetables.