Chicken Katsu Curry
This chicken katsu curry includes a crispy chicken that is served with a sweet curry sauce. Serve with rice or noodles for a tasty lunch or dinner.
Servings: 4 servings
Calories: 473kcal
Ingredients
Crispy Chicken
- 4 raw chicken thighs skinless and boneless
- ½ teaspoon white pepper
- ½ teaspoon salt optional
- 2 tablespoon garlic paste
- 2 tablespoon ginger paste
- 45g plain flour
- 2 medium eggs
- 100g - 120g panko breadcrumbs
- Oil for cooking
Curry Sauce
- 1 tablespoon vegetable oil
- 1 large red onion chopped
- 2 cloves garlic chopped
- 1 piece ginger around 4cm (peeled and chopped)
- 1 large carrot peeled and sliced
- 1 tablespoon plain flour
- ½ teaspoon turmeric
- 1 - 2 tablespoon curry powder mild or medium
- 400ml chicken stock you can also use a stock cube dissolved in 400ml water
- 200ml coconut milk
- 1 teaspoon light soy sauce
- 1 tablespoon Honey
- Spring onion to garnish - optional.
Instructions
- Prepare the Chicken: Unfold the chicken thighs and lay them out flat. Place each piece between some clingfilm and use a rolling pin to pound the chicken and flatten it. Once flattened, the boneless thigh should be larger in size as pictured above.
- Place the chicken on a plate then season with white pepper and salt (optional). To the chicken, add the garlic and ginger paste then rub them into the chicken. Set aside while you prepare the breading.
- Lay out 3 largish bowls and add the plain flour to one. Add the eggs to another and whisk them together then add the panko breadcrumbs to the third bowl.
- Dip a chicken thigh into the flour and fully coat then dust of any excess and dip it into the egg. Turn the chicken if necessary to ensure both sides are well coated. Lastly, dip the chicken into the panko breadcrumbs ensuring you turn the chicken so both sides are coated. Place the breaded chicken onto a plate and repeat the process with the remaining chicken thighs. Set aside to rest while you make the curry sauce.
- Make the Curry Sauce: Place a medium saucepan on a medium heat and add in the oil. Once the oil has heated, add in the onion, garlic, ginger and carrots then cook for around 4 minutes or until the vegetables softened.
- Mix in the plain flour and cook for 1 -2 minutes while stirring then mix in the turmeric and curry powder. Pour in the chicken stock then mix in the coconut milk, soy sauce and honey and allow to simmer for 5 minutes.
- Pour the sauce into a blender and blitz then pour it back into the saucepan and allow to simmer further on a low heat until the sauce thickens to your desired consistency.
- Cook the Chicken: Place a large frying pan or skillet on a medium to high heat then add the cooking oil. Allow the oil to heat up then once the oil starts to sizzle, add the chicken to the pan.
- Cook the chicken for 10 - 12 minutes turning halfway through. If the chicken begins to brown too quickly then reduce the heat. The internal temperature of the chicken should be 165oF/74oC once cooked. If your pan is small, cook 2 at a time. Once the chicken thighs are cooked, remove them from the pan and place on a plate lined with kitchen towels to soak up any excess oil.
- To serve the katsu chicken, slice the chicken and serve with sticky rice. Pour on the curry sauce and garnish with spring onions.