Chicken katsu curry

Name: Chicken katsu curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: japanese
Ingredients: 2 chicken breasts; 250 ml sunflower oil for frying; 1 onion, diced; 2 large cloves of garlic; 4 tablespoons of flour; 2 teaspoons curry powder; 1 bay leaf; 300 ml chicken stock; Honey; 2 teaspoons soy sauce; Salt and pepper to taste; 1 teaspoon garam masala; 1 egg; 100 grams panko (Japanese breadcrumbs); Spring onion to garnish

Originating from Hawaii, this chicken katsu curry has a Japanese twist. Ready in about 40 minutes, it serves two people.

40 minutes

2 persons

Main course

Nutrition balance score

Great

10/10

Nutrition per serving

Kcal

368.88 kcal

Carbohydrates
Of which sugars

31.06 g
10.34 g

Total fat
Of which saturated fats

9.86 g
3.10 g

Proteins

53.53 g

Fiber

1.95 g

Sodium

1367.50 mg

View all nutrients

Recipe chicken katsu curry

Made by Véronique

Published at 2014-08-02, this recipe is for 2 persons persons and takes 40 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

10 minutes

Time cooking

30 minutes

Total time

40 minutes

Preparation – 10 minutes

Finely chop the onion and the two cloves of garlic. Crack the egg into a bowl and mix with a fork. Cut the 2 chicken breasts into 4 pieces, about 1 centimetre thick.

Fill a large saucepan with water and bring to the boil. Add a pinch of salt and cook the rice according to the instructions on the package.

Finishing the chicken katsu curry – 30 minutes

Heat a drizzle of olive oil in a medium sized frying pan over a medium-high heat. Gently sauté the garlic and onion. Add 2 tablespoons of flour and 2 teaspoons of curry powder. Stir and cook for a minute.

Slowly pour in the chicken stock, then add a squeeze of honey, soy sauce, bay leaf and a teaspoon of garam masala. Bring to a boil, then lower the heat and simmer gently for 15 to 20 minutes.

Stir occasionally to prevent a skin from forming on top of the sauce. You can pass the curry sauce through a sieve for a smoother sauce.

Add flour to one of the deep plates and panko to the other. Season the chicken breasts with salt and pepper.

Coat the chicken breasts first in flour, then in the egg mixture, and finally in the breadcrumbs. Heat the sunflower oil in a thick based frying pan and deep fry the chicken breasts until golden brown.

Serve the chicken katsu curry with the cooked white rice, garnish with spring onion and/or a slice of lemon. Enjoy your meal!