Home
Recipes
Next level chicken katsu curry

Next level chicken katsu curry on a plate with rice, cabbage and seaweed

Next level chicken katsu curry

Name: Next level chicken katsu curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 large chicken breasts; 400ml milk; 100g plain flour; 2 eggs beaten; 150g panko breadcrumbs or coarse dried breadcrumbs; sprinkling shichimi togarashi or chilli power, plus extra to serve; splash of soy sauce; sunflower oil for frying; 50g butter; 1 large carrot chopped; 1 onion chopped; 4 garlic cloves chopped; large piece of ginger chopped; 2 tbsp mild curry powder; 1 tbsp honey; 1 tbsp ketchup; 1 tbsp red or brown miso paste; 1 tbsp soy sauce; 1 chicken stock cube; shredded white cabbage shredded nori, sesame seeds and cooked rice, to serve

Barney Desmazery

Save recipe

Serves 4 - 6

Easy

Prep: 20 mins

Cook: 45 mins

plus marinating

A star rating of 4.6 out of 5.138 ratingsRate

loading...

Make this Japanese-inspired dish of crunchy chicken and a rich, warmly spiced sauce. Our ultimate version is easy to make but packs plenty of flavour

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Seafood okonomiyaki

A star rating of 4.6 out of 5.11 ratings

Veggie noodles with sesame dressing

A star rating of 4.9 out of 5.9 ratings

Tonkatsu pork

A star rating of 4.6 out of 5.29 ratings

Barney's tips for the perfect chicken katsu curry:

I find that adding red or brown miso paste gives the katsu sauce extra depth. If you don’t have any miso, add another splash of soy sauce instead.
This recipe can be made using flattened, boneless pork steaks in place of chicken. Pork loin steaks will give you the most uniformed, fat-free piece of meat to work with.
Both the katsu and curry sauce both freeze well. You can freeze the katsu between sheets of baking parchment to stop it sticking, then fry from frozen. Freeze the sauce in an airtight container and defrost fully before reheating.
I've used Togarashi spice mix to give the flour coating a flavour boost. This Japanese spice blend includes chilli, orange and sesame and is often used as a seasoning. Alternatively, you could use a sprinkling of mild chilli powder.

Ingredients

Nutrition

Units:

MetricUS

For the katsu

2 large chicken breasts
400ml milk
100g plain flour
2 eggs

beaten
150g panko breadcrumbs

or coarse dried breadcrumbs
sprinkling shichimi togarashi

or chilli power, plus extra to serve
splash of soy sauce
sunflower oil

for frying

For the curry sauce

50g butter
1 large carrot

chopped
1 onion

chopped
4 garlic cloves

chopped
large piece of ginger

chopped
2 tbsp mild curry powder
1 tbsp honey
1 tbsp ketchup
1 tbsp red or brown miso paste
1 tbsp soy sauce
1 chicken stock cube
shredded white cabbage

shredded nori, sesame seeds and cooked rice, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (6)

kcal579
fat19g
saturates8g
carbs61g
sugars12g
fibre6g

high
protein37g

high
salt3.3g

Method

step 1

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.
step 2

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).
step 3

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.
step 4

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.
step 5

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.
step 6

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.

Barney Desmazery

As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.

Barney Desmazery chef headshot

Recipe from Good Food magazine, March 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.138 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now