Chicken Katsu Curry
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Why this recipe works
When I first tried the famous Wagamama Katsu curry, I finally understood what all the hype was about. The katsu sauce is so unique to any other curry recipe that I’ve tried. It’s rich & creamy with zingy hits from the ginger. And when paired with the diagonally sliced, crispy breaded chicken- there’s nothing like it. The recipe originates from Japan originally.
This recipe, if I may say so myself, is as good as the Wagamama Katsu curry if not better. You get more sauce per serving and the crispy breaded chicken is larger and less calories, thanks to our baking method.
Ingredients
Panko breadcrumbs
These breadcrumbs originated from Japan. The bread is broken down into larger flakes which results in a crispier breading for our chicken which is the best.
Egg
Helps to bind the chicken/flour to the breadcrumbs.
Rice
You can opt for brown or white rice here, both flavours work very well. I used white basmati rice when filming but you could use jasmine rice, sticky sushi rice or any rice that you have on hand.
Onion
This Katsu curry recipe is heavy on the onion, which provides an amazing foundation of flavour.
Ginger
Is one of the most powerful zingy flavours in the sauce without be overpowering.
Chicken breast
For cost, we use 1 chicken breast sliced into two thin planks. This provides you with a decent chicken fillet for each serving with a lot of surface area for the delicious crispy batter.
Carrot
Adds colour & sweetness to balance.
Spring onion
I love the added crunch of spring onion as a garnish at the end. It adds texture & flavour.
How to make Chicken Katsu Curry
Preheat oven to 200° C
Add the chopped carrot and onion to a deep non-stick frying pan along with the coconut oil and gently fry on a medium/ low heat. Season with salt.
After 5 minutes add the minced garlic, curry powder, ginger, turmeric, honey, soy sauce and flour with a splash of the chicken stock. Gently fry for another minute before slowly adding all of the chicken stock, then reduce to a simmer and set the timer for 20 minutes.
Now start to prepare the chicken by slicing the 3 breasts along the width to create 6 thin chicken pieces. You can start the crispy chicken conveyor belt by rolling it in flour, then the beaten egg and finally in the breadcrumbs. If you want the crispiest chicken, you can double dip into the egg and breadcrumbs although you may require more breadcrumbs.
Drizzle half of the rapeseed oil onto a baking tray and then add the battered chicken and then drizzle the remaining rapeseed oil over the top to coat. Pop in the oven, timer set to 12 minutes to rotate and cook for a further 12 minutes on the other side. While the chicken is baking in the oven, boil a kettle and cook the rice according to packet instructions.
The katsu sauce should have thickened slightly after around 20 minutes, so it’s ready to blend.
What can I pair it with?
Greens you could serve with this chicken katsu curry:
- Pak choi
- Tenderstem broccoli
- Mange tout
- Peas
- Crispy baked kale
Extra toppings you could add
- Chili flakes/red pepper flakes
- Pickled ginger/onion
- Coriander
- Pickled cucumber
Chicken Katsu Curry
Ingredients
For the chicken
- 650 g chicken breasts (£4.00)
- 70 g to 140g (6oz) panko breadcrumbs (if double dipping) (£1.25)
- 2 egg (£1.39/12)=(£0.24)
For the sauce
- 1 tbsp ginger, peeled & grated (£0.55)
- 2 onions, diced (£0.65/3)=(£0.22)
- 1 carrot, thinly sliced (£0.09)
- 3 cloves of garlic, minced (£0.69/3)=(£0.23)
- 600 ml chicken stock
- 1 tbsp honey/brown sugar
- 1.5 tbsp curry powder
- ½ tsp turmeric
- 1 tbsp coconut oil
- 2 tbsp rapeseed oil
- 1.5 tbsp soy sauce
- 2 tbsp flour
Other Ingredients
- Other 300g white/brown rice (£1.50/5X3)=(£0.90)
- Spring onions to garnish (£0.50)
- Chilli flakes
Method
PREHEAT OVEN TO 200°C
- Start by adding the onion & carrots into a deep non-stick frying pan along with the coconut oil. Gently fry on a medium/ low heat for around 5 minutes. Season with salt.
- After this time, add the minced garlic, curry powder, ginger, turmeric, honey, soy sauce and flour with a splash of the chicken stock. Gently fry for another minute before gradually adding all of the chicken stock. Reduce to a simmer and set the timer for 20 minutes.
- Meanwhile, prepare the chicken by slicing the 3 breasts along the width to create 6 thin chicken pieces. Start the crispy chicken conveyor belt by rolling it in flour, then the beaten egg and finally in the breadcrumbs. If you want the crispiest chicken, dip into the egg and breadcrumbs one more time (may require more breadcrumbs).
- Drizzle half of the rapeseed oil onto a large baking try and add the battered chicken. Then drizzle the remaining rapeseed oil over the top to coat. Pop in the oven, timer set to 12 minutes to rotate and cook for a further 12 minutes on the other side.
- In the meantime, cook the rice according to packet instructions
- After 20 minutes, the katsu sauce should have thickened slightly so it’s ready to blend. Slice the chicken diagonally for that wagamama look and serve up with a portion of rice, a ladle of the sauce and the optional sliced spring onion & chilli flakes.
Nutrition
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