A classic Japanese recipe of crisp fried chicken in a simple curry sauce is packed full of flavour and so easy to make at home, made famous by a certain high street chain here in the UK.
Katsu curry is immediately recognizable, full of very distinct flavour, and is one of Japan’s most popular dishes. At it’s heart are standard Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder. We then exported the powder across the world, to Japan, where they married it to the traditional French technique of thickening sauces with a roux, et voila.
Chicken Katsu Curry
- Non-stick Frying Pan
- 2 small Onions peeled and finely diced
- 2 cloves Garlic peeled and finely diced
- 1 tbsp Mild Curry Powder
- 1 tsp Chili Powder to taste
- 2 tbsp Plain Flour
- 1 tsp Tumeric Powder
- 1 piece Chicken Stockpot
- 500 ml Water
- 1 tbsp Light Demerara Sugar
- 3 tbsp Vegetable Oil
- 4 large Skinless Chicken Breasts
- 125 g Plain Flour
- 2 Large Eggs beaten
- 125 g Panko Breadcrumbs
- Seasoning to taste
- 1 large Red Chili deseeded and finely sliced
- 1 bunch Coriander or flat leaf parsley
- Heat the frying pan over a low heat, add the 1 tbsp. oil and the onions, season with a little salt. Sweat down slowly until soft and starting to colour, about ten minutes. Then add the garlic and cook for a further minute.
- Add the curry powder, flour and tumeric and stir to coat everything. Cook for a couple of minutes, the slowly add the water, a little at a time, cooking out each time.
- Add the chili powder, sugar and stock pot, and simmer, stirring often, for ten minutes until thickened and smooth.
- Season the chicken breasts well, then pass through the flour, coating well. Do the same through the egg wash, then the breadcrumbs, making sure it's well coated. Gently shake off any excess.
- Heat the remaining oil in the frying pan over a low heat. Gently lay the chicken into the pan, making sure you lay it away from you. Fry for 5-6 minutes on each side, until golden brown and crisp on the outside, and cooked well through. Remove from the pan and allow to rest for 5 minutes.
- Thickly slice the chicken breasts, and arrange onto the plate with a good serving of rice. Spoon a generous helping of sauce over the top, then garnish with the sliced chili and coriander.