Chicken Katsu Curry
4
servings45
minutesMy Japanese night with the crispy chicken katsu curry & vegan caulifower curry recipe was the number one seller last season! It's so popular, it even had reviews saying it was better than Wagas! 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, Chicken Thigh
120 g Plain 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 tin Coconut milk
400 ml Chicken or vegetable broth
50 ml Soy sauce
2 large eggs, beaten
2 Onions, diced
2 Carrots, diced
Fresh coriander, 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 piece with a meat mallet or rolling pin to an even thickness of each piece.
- Place the flour, beaten eggs, and panko breadcrumbs into separate shallow dishes. Season the flour with salt and pepper.
- Dredge each chicken 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 stick.
- Heat 3cm of oil in a frying pan over medium-high heat. Shallow 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 20 minutes until cooked through!
- In the meantime, prepare the curry sauce. In the same frying pan, remove the frying oil and cook the carrots, onion and garlic until softened. Add the curry powder, garam masala, potatoes, mango chutney, and cook for 2 minutes until fragrant.
- Pour in the broth, soy sauce, pinkled onions juice or vinegar & coconut milk, bring to a simmer, and cook for 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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