In Japanese cuisine, curry plays an important role. The dish is served as curry rice, curry bread, or curry udon. The former being the most common one and often referred to as curry. Chicken Katsu on the other hand, also known as tori katsu, consists of a breaded, deep-fried chicken cutlet that is sliced into bite-sized pieces or strips. And together the two Japanese dishes form a delicious Chicken Katsu curry, which is a chicken gravy dish served on top of steamed rice.
The curry packs a finger licking delicious flavours that it derives from ingredients like soy, bay leaf, curry powder, stock, and a slight sweet hint from the honey. The breaded chicken in this semi viscous gravy make for a delicious meal fit for rice and spice lovers. Follow the instructions below to whip up a traditional Chicken Katsu Curry at home!
Image: My Mama’s Recipes
Feature Image: Tesco Real Food
Chicken Katsu Curry Recipe
For the curry sauce
Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
For the chicken
Season both sides of chicken breasts with salt and pepper. Place flour, egg, and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, and coat evenly in breadcrumbs.
Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
Pour curry sauce over chicken, serve with white rice and enjoy!