Katsu Chicken curry

Story behind the dish

Imagine biting into perfectly crispy chicken coated in a fragrant, vibrant curry sauce that fills the kitchen with warm, enticing aromas. Katsu Chicken Curry is a delightful fusion of crispy breaded chicken cutlets submerged in a rich, spiced sauce—an Japanese-inspired comfort food that brings joy with every bite. Whether you’re craving a cozy dinner or impressing guests with your culinary skills, this dish is both satisfying and memorable.

Ingredients

• 4 chicken breasts, pounded to 1 cm (approx. 0.4 inch) thickness
• 2 tablespoons all-purpose flour (1.4 oz / 40 g) for coating
• 1 large egg, beaten
• 1 cup (4 oz / 115 g) fine breadcrumbs
• 1 cup (8 fl oz / 240 ml) vegetable frying oil
• 2 tablespoons sunflower oil
• 2 large onions, sliced
• 5 cloves garlic, chopped
• 2 carrots, sliced
• 2 tablespoons all-purpose flour (1.4 oz / 40 g)
• 4 teaspoons curry powder
• 25 oz (600 ml) chicken stock
• 2 teaspoons honey
• 4 teaspoons soy sauce
• 1 bay leaf
• 1 teaspoon garam masala

Step-by-step

1. Prepare the curry sauce:
   Heat 2 tablespoons sunflower oil in a medium non-stick saucepan. Add sliced onions and chopped garlic; cook until softened, about 5 minutes. Stir in sliced carrots and cook over low heat for 10 to 12 minutes until tender.

2. Make the sauce base:
   Add 2 tablespoons flour and 4 teaspoons curry powder; cook for 1 minute while stirring. Gradually pour in 24 oz (600 ml) chicken stock, stirring constantly until smooth. Add honey, soy sauce, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until the sauce thickens but remains pourable. Stir in 1 teaspoon garam masala, then strain the sauce through a sieve. Return to the saucepan and keep warm on low heat.

3. Prepare the chicken:
   Season the chicken breasts with salt and pepper. Arrange three shallow dishes: one with 2 tablespoons flour, one with beaten egg, and one with 1 cup breadcrumbs. Dredge each chicken breast in flour, then dip into egg, and coat thoroughly with breadcrumbs.

4. Cook the chicken:
   Heat 1 cup vegetable frying oil in a large frying pan over medium-high heat. Fry the breaded chicken breasts for about 3-4 minutes per side, until golden brown and cooked through. Transfer to paper towels to absorb excess oil.

5. Serve:
   Slice the crispy chicken and place on plates. Ladle the warm curry sauce over the top, and serve alongside steamed white rice. Enjoy the perfect harmony of crunch and spice!

Chef’s tips & serving ideas

• For extra crunch, double coat the chicken in breadcrumbs.
• Garnish with fresh chopped coriander or a squeeze of lime for an added zing.

Closing thoughts

Nothing beats a homemade curry that’s full of bold flavors yet comforting in every bite. This Katsu Chicken Curry is a wonderful way to bring a little international flair into your kitchen, offering crispy chicken paired with a luscious, spiced sauce. Gather your ingredients, roll up your sleeves, and indulge in a dish that promises warmth, satisfaction, and a touch of culinary magic.