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Chicken Katsu Curry - Chicken Katsu Curry is Japanese comfort food - think crispy katsu chicken served with a warm and fragrant curry sauce and rice.

Chicken Katsu Curry

Chicken Katsu Curry is Japanese comfort food - think crispy katsu chicken served with a warm and fragrant curry sauce and rice.
5 from 1 vote
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Course: Main Course
Cuisine: Asian
Keyword: Chicken Katsu Curry, Chicken katsu curry recipe, chicken katsu curry sauce, chicken katsu recipe, crispy chicken katsu curry, How to make chicken katsu curry, Japanese Katsu curry, Katsu curry
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Baking tray
  • Deep frying pan
  • Stovetop

Ingredients

  • 1 cup panko breadcrumbs
  • 2 sprays olive oil spray
  • 1 brown onion
  • 400 g potato red
  • 2 carrot
  • 500 g chicken breast
  • 1 egg
  • 1 teaspoon garlic powder 1 tablespoon total for the recipe
  • 1.5 tablespoon olive oil
  • 2 teaspoon garlic powder 1 tablespoon total for the recipe
  • 1 teaspoon ground ginger
  • 2 teaspoon curry powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon Dijon mustard
  • 2 tablespoon honey
  • 2 teaspoon white wine vinegar
  • 2 tablespoon dark soy sauce
  • 2 teaspoon sesame oil
  • 1 tablespoon plain flour
  • 4 cups chicken stock
  • 450 g microwave rice
  • 1 Lebanese cucumber
  • ¼ bunch green onion
  • 2 teaspoon black sesame seeds
  • 2 tablespoon Greek yoghurt opt.

Instructions

  • Heat your oven to 180 C. Line a tray, add panko breadcrumbs and spray with olive oil. Place in the oven while it is heating up.
    1 cup panko breadcrumbs, 2 sprays olive oil spray
    Line a tray and add panko breadcrumbs.
  • Peel and slice onion. Peel and dice potato into 1.5 cm cubes. Peel and slice carrot into thin rounds.
    1 brown onion, 400 g potato, 2 carrot
    Peel and slice onion, potato and carrot.
  • Slice chicken breast fillets in half horizontally to make schnitzels.
    500 g chicken breast
    Slice chicken breast fillets in half horizontally to make schnitzels.
  • Remove panko breadcrumbs from the oven when golden and place in a bowl. Crack egg into another bowl and whisk through garlic powder. Dip chicken in egg mixture then panko crumbs, lay on the tray and into the oven for 18 mins.
    1 cup panko breadcrumbs, 1 egg, 1 teaspoon garlic powder, 500 g chicken breast
    Dip chicken in egg mixture then panko crumbs and lay on the tray.
  • Place a large, deep frying pan on medium heat. Add oil then cook onion, potato and carrot for 2-3 mins, stirring occasionally. Meanwhile, continue to the next step.
    1 brown onion, 400 g potato, 1.5 tablespoon olive oil, 2 carrot
    Cook onion, potato and carrot in a deep frying pan.
  • Add spices to a bowl.
    2 teaspoon garlic powder, 1 teaspoon ground ginger, 2 teaspoon curry powder, ½ teaspoon ground coriander, ½ teaspoon ground cumin
    Add spices to a bowl.
  • Add mustard, honey, white wine vinegar, dark soy sauce, sesame oil and flour and whisk to combine.
    1 teaspoon Dijon mustard, 2 tablespoon honey, 2 teaspoon white wine vinegar, 2 tablespoon dark soy sauce, 2 teaspoon sesame oil, 1 tablespoon plain flour
    Add mustard, honey, white wine vinegar, dark soy sauce, sesame oil and flour and whisk to combine.
  • Add sauce mix and stock to frying pan and bring to the boil, then lower heat to simmer for 10 mins, stirring occasionally.
    4 cups chicken stock
    Add sauce mix and stock to frying pan and bring to the boil.
  • Heat rice. Slice cucumber into half moons. Slice the green part of green onion on an angle. Once chicken is ready, slice chicken into strips.
    450 g microwave rice, 1 Lebanese cucumber, ¼ bunch green onion
    Slice cucumber and green onions. Slice chicken into strips.
  • Serve rice on half the plate, and spoon curry on the other half. Place cucumber and chicken down the middle, then top with green onion and black sesame seeds.
    Serve kids each element separately. Option to mix Greek yoghurt through curry.
    1 Lebanese cucumber, ¼ bunch green onion, 2 teaspoon black sesame seeds, 2 tablespoon Greek yoghurt
    Serve rice on half the plate, and spoon curry on the other half. Place cucumber and chicken down the middle, then top with green onion and black sesame seeds.

Nutrition

Calories: 992kcal | Carbohydrates: 153g | Protein: 51g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1211mg | Potassium: 1581mg | Fiber: 8g | Sugar: 19g | Vitamin A: 5311IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 12mg