Japanese Chicken Katsu Curry
User Reviews
4.7
36 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 portions
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Calories
629 kcal
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Course
Main Course
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Cuisine
Japanese
Japanese Chicken Katsu Curry
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Japanese Chicken Katsu Curry, a delicious homemade chicken recipe to rival Wagamama's katsu curry. Ready in about 30 minutes, this recipe is a great midweek dinner for the whole family. The katsu sauce is beautifully spiced, and the chicken is fried to perfection in a breadcrumb crust.
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Ingredients
For the breaded chicken
- 2 chicken breasts
- 2 cups breadcrumbs
- 1 cup flour
- 2 eggs
- salt and pepper to taste
- ¼ cup Oil to fry
For the katsu sauce
- 1 onion
- 1 potato
- 1 carrot
- 2 cups chicken stock (broth)
- 1 tablespoon garam masala
- 1 tablespoon cornflour
- ¼ teaspoon salt
- 1 tablespoon oil
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Instructions
- To make the breaded chicken, place the chicken breasts on the work surface, cut them in 2 lengthwise, and bash them with a meat tenderiser.
- Next, we need 3 large plates. On one plate we have plain flour, on the other breadcrumbs, on the third the eggs.
- Beat the eggs lightly using a fork, then season with salt and pepper
- Dip the chicken fillets in the egg mixture, coat them in flour, then dip in the egg mixture again, and in the end toss them well in breadcrumbs.
- Heat up the frying pan and add the oil.
- Fry the chicken fillets on both sides for about 2 minutes on each side until golden, then remove from the pan and place on a kitchen towel to remove the excess oil.
- To make the katsu sauce, heat up the oil in a pan, peel and chop the onion, and fry until soft.
- Peel and chop the potato and carrot, add them to the pan, together with the garam masala, salt, and chicken stock.
- Leave to cook for about 10 minutes, until the veggies are soft.
- Mix the cornflour with 2 tablespoons of water, and add it to the sauce.
- Cook for a further 2 minutes until the sauce thickens slightly.
- You can either serve the sauce chunky, or blend it to a smooth consistency.
- Serve the chicken with the katsu sauce and rice, for a true Japanese experience.
Notes
- If after frying the chicken breast fillet is a bit too thick and not quite cooked through, you can add it to a baking tray, cover it with foil, and bake for 10 minutes at 200 degrees Celsius (390 Fahrenheit) until coked well.
- Alternatively, the breaded chicken fillets can be baked all the way through instead of frying, they should take about 25 minutes in the oven, sprayed generously with cooking oil spray.
Nutrition Information
Show Details
Calories
629kcal
(31%)
Carbohydrates
62g
(21%)
Protein
37g
(74%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Cholesterol
116mg
(39%)
Sodium
700mg
(29%)
Potassium
960mg
(27%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
2640IU
(53%)
Vitamin C
10.6mg
(12%)
Calcium
102mg
(10%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 4portions
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 62g | 21% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 116mg | 39% |
| Sodium | 700mg | 29% |
| Potassium | 960mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2640IU | 53% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 102mg | 10% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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