Chicken Katsu Curry

Chicken Katsu Curry

Course: BreakfastCuisine: SweetDifficulty: Medium
Servings

4

servings
Cooking time

45

minutes

My Japanese night with the crispy chicken katsu curry & vegan aubergine curry recipe was the number one seller last season! This was a sellout most nights in the Biffen’s Kitchen food van, and now I am here to share my recipe with you so you can create the dish all year round! This is a delicious curry-based meal that will please both adults and kids. I’ll leave the heat level down to you! This is the same sauce recipe I use for my vegan & vegetarian katsu curry recipe but replacing the chicken with a delicious cauliflower katsu curry recipe.

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Ingredients

  • 4 Boneless, skinless chicken breasts

  • 120 g All-purpose flour

  • 150 g Panko breadcrumbs

  • 40 g Pickled onions

  • 2 cloves Garlic, minced

  • 1 tbsp Curry powder

  • 1 tbsp Garam masala

  • 1 tbsp Mango chutney

  • 1 tbsp Tomato paste

  • 1 tin Coconut milk

  • 400 ml Chicken or vegetable broth

  • 50 ml Soy sauce

  • 2 large eggs, beaten

  • 2 Onions, finely chopped

  • 2 Carrots, peeled and diced

  • 2 Potatoes, peeled and diced

  • Fresh coriander, chopped, for garnish

  • Salt and pepper, to taste

  • Sesame seeds

  • Oil, for frying

  • Tools
  • Baking paper

  • Frying pan

  • Saucepan

Directions

  • Preheat the oven to 200°C. Prepare the chicken by pounding each breast with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
  • Place the flour, beaten eggs, and panko breadcrumbs into separate shallow dishes. Season the flour with salt and pepper.
  • Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs. Press the breadcrumbs onto the chicken to help them adhere.
  • Heat the oil in a large frying pan over medium-high heat. Fry the chicken for 2-3 minutes on each side until golden brown and crispy. Transfer the chicken to a baking sheet and bake in the preheated oven for 15 minutes until cooked through.
  • In the meantime, prepare the curry sauce. In the same frying pan, sauté the onion and garlic until softened, then add the carrots and cook for a further 5 minutes. Add the curry powder, garam masala, potatoes, mango chutney, and tomato paste, and cook for 1-2 minutes until fragrant.
  • Pour in the broth, soy sauce & coconut milk, bring to a simmer, and cook for 15-20 minutes until the vegetables are tender and the sauce has thickened. Blitz with a hand stick. If it needs thickening more, add cornstarch/flour.
  • Serve the chicken katsu curry with the cooked rice and salad and garnish with fresh coriander, sesame seeds and pickled onions. Enjoy!

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