Chicken katsu

Chicken katsu

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(44 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
319
protein
34g
carbs
36g
fat
5g
saturates
1g
fibre
0g
sugar
13g
salt
2g

Ingredients

  • 4 skinless chicken breasts
  • 1 large egg, beaten
  • 8 tbsp finely crushed cornflakes or panko crumbs
  • 2 garlic cloves, crushed
  • 1-2 tbsp Korma paste
  • 1 tbsp soy sauce
  • 4 tbsp ketchup
  • 2 tbsp honey
  • 2 tbsp cornflour

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Method

  1. Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
  2. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
  3. Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

Recipe from Good Food magazine, April 2012

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Comments

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james_wilko1990's picture
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First of all, this is quite nice. It's not a katsu curry and I've no idea what it actually is, but it tastes good. Secondly a few issues with the instructions - 1) Should flour the chicken before the egg, makes it easier for the crumbs to stick. 2) It takes more than 20 minutes to cook the chicken pieces. 3) The cornflour should be watered before pouring into the curry mixture or it just clumps together.

Cooking Freak's picture
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Brilliant recipe, all the family enjoyed this. I used tikka paste instead of korma only because that's all I had in the fridge and it worked very well. My husband has travelled to Japan a couple of times with work and he says it's very close to the sauce he's had there! Top marks for this recipe

jkpaul's picture

I cooked this recently and it went down very well with the whole family - not too hot, very tasty, nice texture & quite filling. Best of all it was quite simple!

saiz's picture
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Enjoyed by all the family. Used Madras paste instead. Added a little cream to cool the spice for my younger ones. Will differently be making this again this yr. :)

cheesecake lover 003's picture

i hope this recipe will win me a cooking compition thanks for the support

kgt553's picture

I agree with the previous reviews; it doesn't really taste like katsu curry, but it is tasty, and quick. I would consider adding a bit of chilli to give it a bit more of a kick another time.

Joda Cast's picture

My housemate came running to the kitchen to examine the awesome smell and I ended up making a batch for him too. Made as per the ingredients above and tasted awesome. really liked the curry sauce this recipe makes. Katsu is the breaded/flaked cutlet. If you are looking for the curry sauce ala Wagamama then you need an Asian store selling the curry sauce. But i would give this a try first :)

glebedecorative's picture

I love the sauce and experimented with it to make a veggie version using those naughty courgettes that get away and end up being about 3 inches in diameter and 10 inches long. Sliced in about a 1cm thickness and breaded and floured as above, just bake in the oven on an oiled baking sheet at 200 for about 40 mins turning halfway through - don't bother with the pre-frying, just makes a mess and brings nothing to the table apart from extra calories. The sauce works with both chicken and veggie stock - have tested both, although you may want to adjust the sugar depending on the saltiness of the veggie stock used. Accompanied by a lovely salad with lots of fresh coriander, this is a very tasty and cheap winner.

chillichops's picture

This was delicious and very quick and easy to make. I used Katsu curry paste instead of Korma. Served it with plain rice noodles and a sprinkling of fresh red chilli. Will definitely make again!

missfordy's picture
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I really enjoyed this meal. Although it wasn't exactly like the Katsu curries I have had before it was a nice, cheap, filling meal. I had pretty much all of the ingredients to hand which was nice and I was able to make it easily and quickly. It was a nice quick 'after work' tea.

claironeill's picture
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Really disappointed in this recipe.

I was suspicious about the use of korma paste and I should've known as the sauce tasted nothing like authentic katsu curry sauce. Was also far too sweet.

One positive from this recipe: Using cornflakes instead of breadcrumbs worked well.

samhinckley's picture

Wonderful - This was a huge success in our house.
I used breadcrumbs from an slightly stale white bread roll I had in. It worked fine.
Will definitely be making this again.

lakrentz's picture

What is the rice stuff on the side?

lawrence_b7's picture

its rice

mhefferon's picture
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I tried this receipe with just normal breadcrumbs and it was nice. The curry sauce was ok for the kids but I will make it a little spicer next time as would have been better with a 'kick' and try the cornflake coating instead.

PaniAnia's picture
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My 14 year old son made this for me and my husband for dinner and it was such a success! The sauce was different from a restaurant but in a good way! We didn't use Korma paste but a medium spiced Moglai paste. It was pleasantly spicy and fruity. I will definitely be asking my son to make it again!

whipawaa's picture
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Nice easy dinner. Loved the cornflake crumb! I forgot to get eggs and so coated the chicken in a mixture of korma paste and yoghurt which was actually pretty nice! The sauce was a bit sweet and there was so much of it but generally a nice meal!

heaneye's picture
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Made this tonight, kids loved the crispy chicken. 3yo refused to try the sauce (which was WAY thicker than in the photo even after I slackened it off a little), 5yo was told it was Japanese ketchup and ate it. According to the adult who ate it there was too much korma paste and honey for his taste. Will certainly make the chicken like this again but might skip the sauce.

kirconnel's picture
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Absolutely fantastic. Used rice flakes to make it more authentic,
and made the sauce for four although we were only two. My wife says she wants me to make it at least once a week.
Thanks for the receipe.

kirconnel's picture
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Absolutely fantastic. Used Rice flakes to make it more authentic. Served with Coconut rice and peas. Used the amounts to make the sauce for 4 although it was only for 2.
My wife wants it once a week. (this dish I mean) Many thanks for the receipe

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