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Member recipe

Chicken Katsu Curry

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(10 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 1 hour

Skill level

Easy

Servings

Serves 4

On a bed of rice this is a really tasty dish, the family love it every time I make it.

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Ingredients

Curry sauce

  • 1 onion
  • 2 medium carrots
  • 4 cloves of garlic
  • 1 bay leaf
  • 2 tbsp plain flour
  • 1 tbsp curry powder
  • 500 ml chicken stock
  • 1tbsp runny honey
  • 1tbsp light soy sauce
  • 1/2 tsp garam masala

Chicken

  • 4 chicken fillets
  • 1 egg
  • plain flour
  • breadcrumbs

Method

  1. 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.

  2. 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.

  3. Remove bay leaf, add 1/2 tsp garam masala. Blend (the sauce should still be lumpy)

  4. 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.

  5. 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).

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Comments, questions and tips

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appleeater
18th Jul, 2018
5.05
Delicious - the sauce was lovely, thick and tasted exactly like the katsus I've had out. The texture was had more vegetables, but this was no trouble and felt healthier. We had some breaded chicken steaks in the fridge from an offer, so we used those but next time I will make the the chicken. I split it into 3 portions, though if I wasn't greedy then it would have stretched to 4 without seeming like a dry seasoning as a previous commentor put. When I came back to box up the leftovers the sauce was even thicker and more like the katsu I've had. The only change I made to the sauce, was that I realised that we were out of soy half way through so I used half a tablespoon of fish sauce instead. I will definitely be making it again.
dan5000
23rd Nov, 2017
1.05
Really disappointed with this one - once it’s cooked there’s so very little sauce that it just about covers the chicken and tastes more like a dry rub. Unlike any katsu I’ve ever had, and not in a good way.
mark-the-sparky's picture
mark-the-sparky
13th Jan, 2018
5.05
Did you add the 500ml of stock?
whitneyjadee
6th Sep, 2017
5.05
So simple and delicious. I used a mild curry powder but would definitely recommend using at least a medium to give it a bit more of a kick and flavour. I used vegetable stock and a veggie chicken schnitzel to make this a vegetarian dish. Even the meat eaters loved it.
YungS
10th Aug, 2017
5.05
Great recipe. Easy to follow and tasted delicious, as good as any katsu I've eaten out. I signed up just to say this.
ChrisEvs
19th Oct, 2015
5.05
This recipe is absolutely spot on. Easy to follow and the end result was great. Cooked it for the family and they loved it :-)
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