Homemade Chicken Katsu Curry: Better Than Takeout
Chicken katsu curry served with rice and topped with spring onions, chillies, and sesame seeds.
Ingredients
Breaded Chicken
- 400ml Sunflower oil
- 2 Chicken breasts
- 100g Plain flour
- 2 tbsp Cornflour
- 2 tsp Curry powder
- 2 Eggs (beaten)
- 8 tbsp Panko breadcrumbs
Katsu Curry Sauce
- 1 tbsp Olive oil
- 1 Carrot (roughly chopped)
- 1 Onion (roughly diced)
- 2cm Fresh ginger (grated)
- 2 Garlic cloves (crushed)
- 1 tbsp Curry powder (mild)
- 400ml Coconut milk
- 1 tsp Cornflour
- 2 tsp Light soy sauce
- 1 tsp Maple syrup
To Serve
- Basmati rice
- 1 Red chilli (diced)
- 2 Spring onions (chopped)
- Sesame seeds (handful)
Instructions
- Heat the sunflower oil to medium-high. Meanwhile, add the plain flour, cornflower and curry powder to a bowl, season with salt and pepper to taste and mix until well combined. Add the eggs to another bowl and the panko breadcrumbs to another bowl.
- Add the chicken to the flour mixture and ensure it is well coated. Shake any excess flour off, add to the egg and well coat. Then, cover in the panko breadcrumbs in the last bowl and repeat for the second chicken breast. Place gently into the oil and cook for 10-15 minutes until cooked through, golden and crispy. Place on kitchen paper and set aside.
- Meanwhile, heat 1 tablespoon of sunflower oil in a wok or large pan to a high heat. Add the carrot, onion and ginger and cook for 3 minutes stirring continuously. Add the garlic and curry powder and cook for 1 minute. Reduce the heat to medium and add the cornflour and coconut milk. Season to taste. Stir and cook for 10 minutes, then add the soy sauce and maple syrup. Place in blender and blend until smooth. Put in a saucepan on a very low heat to keep warm and stir through.
- To serve, add cooked rice to a bowl and add the curry sauce to the side. Slice the chicken breasts and place on top of the curry sauce. Top with the red chilli, spring onions and sesame seeds and enjoy.