Recipe

Japanese katsu chicken curry

Enjoy rich and flavorful Japanese curry served with chicken katsu over a bed of rice. The crunchy texture with creamy sauce is simply irresistible and is the perfect budget-friendly midweek meal

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

  • 4 chicken thigh fillets, trimmed
  • 1/3 cup seasoned flour
  • 1 egg
  • 1 tablespoon water
  • 1 cup panko breadcrumbs
  • 1/3 cup vegetable oil
  • 1 onion, thinly sliced
  • 1 carrot, chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon curry powder
  • 2 teaspoon cornflour
  • 2 cup chicken stock
  • 1 tablespoon light soy sauce
  • 2 teaspoon honey
  • sushi rice, sliced spring onion to serve

Method

  • 1
    Dust chicken in flour. Coat in combined egg and water, then press in crumbs. Chill.
  • 2
    In a medium saucepan or wok, heat 1 tablespoon oil on medium. Cook onion for 4-5 minutes, stirring, until golden. Reduce heat to low. Add carrot and garlic, then cook for 6-8 minutes until tender.
  • 3
    Stir in curry powder and cornflour, cooking for 1 minute. Remove from heat. Gradually add stock, stirring until smooth. Mix in soy and honey. Return to heat and bring to the boil, stirring. Reduce heat to low and simmer for 10 minutes. Season.
  • 4
    In a large frying pan, heat remaining oil on medium. Cook chicken for 3-4 minutes each side. Drain on a paper towel.
  • 5
    Slice chicken and place on top of rice. Spoon over sauce and sprinkle over onion.