Best Chicken Katsu Curry Recipes

CHICKEN KATSU CURRY

Steps:

• Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
• Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
• While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
• Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
• While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
• Slice cooked chicken into strips and spoon curry sauce over top.

CHICKEN KATSU CURRY BURGER

Steps:

• In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.
• To make the mayo, combine all the ingredients and stir until smooth.
• Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.
• Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.
• Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.

NEXT LEVEL CHICKEN KATSU CURRY

Steps:

• Cut each chicken breast in half lengthways, creating four fillets. Put each fillet between two sheets of baking parchment and beat with a rolling pin to even out the thickness.
• Pour the milk into a bowl and season with a large pinch of salt, then add the chicken fillets. Cover and leave in the fridge for at least 20 mins or for up to 24 hrs (the longer you leave the chicken in the milk, the more succulent it will be).
• When you're ready to coat the chicken, tip the flour, eggs and breadcrumbs into three separate bowls, then season the flour with the togarashi and stir the soy sauce into the eggs. Scoop one chicken fillet out of the milk and coat in the flour mix, then dip into the egg mix and coat in the breadcrumbs. Set on a plate and repeat with the rest of the chicken fillets. Can be prepared up to a day ahead and frozen for up to a month.
• To make the curry sauce, heat the butter in a saucepan and sizzle the carrot and onion for 5 mins, then add the garlic and ginger and cook for a few mins more. Scatter over the curry powder and cook for 1 min, then stir in the honey, ketchup, miso paste and soy sauce to create a sticky paste. Cook for 1 min more, then pour in 700ml boiling water and crumble in the stock cube. Cover and simmer for 20 mins until the carrot is soft. Tip the sauce into a blender and blitz until completely smooth (alternatively, use a hand blender). Season to taste. Can be made up to three days ahead and chilled or frozen for up to three months.
• To cook the katsu, heat a good layer of oil in a large frying pan, then add as many of the chicken fillets as you can fit and fry for 3-4 mins on each side until deep golden and crisp. Transfer to a tray and keep warm in a low oven while you cook the remaining fillets.
• Mix the cabbage and seaweed and sprinkle over some sesame seeds, if using. Top the katsu with the curry sauce and serve with the rice and salad, if you like.

CHICKEN KATSU CURRY

Steps:

• Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.
• In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.
• Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.
• Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1⁄2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.
• Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.
• To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.

CHICKEN KATSU CURRY

Steps:

• Melt the butter in a saucepan and add the garlic, onions and apples.
• Cover and cook for 5 minutes. Pour over 1 cup of the water and bring to a simmer.
• Stir in the banana, honey, turmeric, curry powder and ketchup.
• Add the chicken broth and bring the sauce to boil. Season with salt and pepper.
• Mix the cornstarch with the remaining cup water, and add to the curry sauce.
• Simmer for 20 minutes, stirring occasionally.
• Tip the sauce into a large sieve or colander placed over a bowl, reserving any katsu curry sauce that drips into the bowl.
• While the sauce is cooking, prepare the chicken breasts.
• With a sharp knife, make two diagonal slashes across each breast and coat the chicken in flour on both sides.
• Dip each chicken portion in beaten egg, and then roll them in the breadcrumbs.
• Heat the oil in a wok and deep fry the chicken, two pieces at a time, for 3-4 minutes, until golden and crisp.
• Remove from the pan, drain on absorbent paper and keep warm while you finish making the curry.
• For the vegetable curry, melt the butter in a separate saucepan, and add the onions, carrots and potatoes.
• Stir and fry for 5-8 minutes, over a moderate heat, until just beginning to turn golden.
• Pour in the prepared katsu curry sauce, bring to a boil and simmer for 4-5 minutes.
• Slice the chicken breasts into strips and serve with a heap of steamed rice.
• Accompany with the piping hot vegetable curry sauce.

EASY KATSU CHICKEN CURRY WITH RICE

Steps:

• Preheat oven to Gas Mark 5 or equivalent. Place katsu chicken pieces on a baking tray and put in the oven for 15 - 20 minutes or until golden brown.
• Cook the rice in a saucepan and bring to the boil. Simmer for 15 minutes until rice is soft. Alternatively, alter simmering time according to taste.
• Place curry sauce in a microwaveable bowl. (At this stage, you may choose to sieve out the vegetables if you have finicky eaters.) Heat on full power for 60 seconds.
• Place cooked katsu pieces into the sauce. Stir lightly for a light coating, or more vigorously for a generous coating.
• Drain rice once cooked and rinse with boiling hot water. Shake off excess moisture. Serve rice and katsu chicken immediately with salad or vegetables of your choice.

HEALTHY CHICKEN KATSU CURRY

Steps:

• Heat oven to 220C/200C fan/gas 7. Cook the brown rice in plenty of boiling water for 35 mins or until very tender.
• Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 20 mins or until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.
• Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don't let the garlic burn.
• Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.
• Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.
• Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.
• Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over.

CHICKEN KATSU CURRY

Steps:

• Once pounded season the chicken with salt and pepper. Set aside
• In a saucpan place the curry cubes and heat on high. Slowly whisk in the water until a thick sauce forms. Reduce heat and cook 2 minutes. Remove from heat.
• Put the flour, egg and panko in 3 separate shallow dishes.
• Dredge the chicken in the flour first then dip in egg then dredge in Panko. I a large skillet add about 1/2 inch of oil. Add the chicken pieces and cook 3 to 4 minutes on each side. Depending on the thickness of the chicken.
• Transfer the chicken to a plate and drizzle the curry sauce on top.

CHICKEN KATSU CURRY

Steps:

• For the curry sauce: Chop 1 onion, 2 carrots and 4 cloves of garlic and sweat in 1tbsp olive oil for 20 mins until soft.
• Stir in 2 tbsp plain flour and 1tbsp curry powder, cook for 1 minute. Add 500ml chicken stock, 1tbsp runny honey, 1tbsp light soy sauce and a bay leaf, cover and simmer for 20 minutes.
• Remove bay leaf, add 1/2 tsp garam masala. Blend (the sauce should still be lumpy)
• For the chicken, cut into escalopes and bash with a rolling pin. Dip in flour, then egg and finally cover in breadcrumbs (put in fridge for about 30 mins). Put in the oven for about 25/30 mins at 180 degrees until golden and cooked through.
• Remove chicken from the oven, slice into pieces and place on a bed of rice and pour sauce over the chicken (enough to cover but not drown it).