Chicken Katsu Curry
Chicken Katsu Curry



  • Seasoned flour for dusting
  • 1 beaten egg
  • 100g panko breadcrumbs
  • 4 chicken thigh fillets, skin and bones removed
  • Cooked basmati rice, to serve
  • For the Katsu Sauce
  • 1 chopped onion
  • 2 crushed garlic cloves
  • Thumb-sized piece of ginger, finely chopped
  • Pinch of chilli flakes
  • Oil for frying
  • 1 tbsp mild curry powder
  • 1 tbsp flour
  • 350ml chicken stock
  • 1 tsp brown sugar
  • Place the seasoned flour, panko breadcrumbs and egg into separate shallow bowls. Dust the chicken fillets in the flour, dip in the egg and coat in the breadcrumbs, then leave to chill in the fridge for 30 mins.
  • Make the katsu sauce by cooking the onion, ginger, chilli flakes and garlic in a little oil to soften. Stir in the curry powder and flour, cook for 2 mins, then gradually stir in the stock and sugar, simmering for 15 mins. Blend with a stick blender until very smooth.
  • Preheat the oven to 180C. Fry the breaded chicken in 2 tbsp of oil until golden all over, then cook in the oven for 20 mins until cooked through. Serve with basmati rice and a good drizzle of the curry sauce, and enjoy.
25 mins
2 serving

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