Chicken Katsu Curry
This recipe combines tender, crispy chicken with a fragrant and flavorful curry sauce that is sure to tantalize your taste buds. The chicken is coated in a crispy breadcrumb layer, adding a delightful crunch to each bite. Paired with the aromatic curry sauce that is rich and savory, this dish is a harmonious blend of textures and flavors that will be a hit at the dinner table. Serve it alongside steamed rice for a complete and satisfying meal that will impress your family and friends.
— Constant Cookbook
Ingredients
- 1 tsp cumin
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp fenugreek
- 2 cardamom
- 2 tbsp vegetable oil
- 2 onions
- 2 garlic
- 2 small red bird’s-eye chillies
- 1 x 400g/14oz tin chopped tomatoes
- 2.5cm/1in piece root ginger
- 1 tbsp ground turmeric
- 250ml/9fl oz chicken stock
- 1 tbsp honey
- 1 tbsp soy sauce
- 150g/5½oz plain flour, seasoned with salt and freshly ground black pepper
- 200g/7oz Japanese panko breadcrumbs
- 2 free-range eggs
- 4 chicken breasts
- 4 tbsp vegetable oil
- 3 carrots
- 2 spring onions
- cooked basmati rice
Instructions
- To make the sauce, put the onion, carrot and oil into a saucepan and cook over a lowâmedium heat for 4â5 minutes, stirring frequently, until soft but not coloured.
- Add the garlic, ginger and curry powder and cook for a minute, stirring often. Add the flour, mix well and cook for a further 30 seconds. Gradually add the stock, stirring constantly. Bring slowly to the boil, reduce to a simmer and cook gently for 10 minutes until smooth and thickened.
- Blend the sauce until smooth using a stick blender and season to taste with soy sauce, salt and pepper.
- To prepare the chicken, tip the flour onto a plate, the beaten egg onto another and the breadcrumbs onto a baking tray.
- Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated.
- Heat the oil in a large frying pan over a medium heat. Add half of the chicken pieces and cook for about 3 minutes on each side, or until golden. Remove from the pan and keep warm while you fry the remaining chicken.
- Serve the crisp chicken with steamed rice and the hot curry sauce poured over.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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