What can I serve with this chicken katsu curry?

If you're looking for some extra veg to go on the side tenderstem broccoli will go really well here, or stir fried pak choi. You could also stir some defrosted frozen peas or petit pois through the rice before serving.

Can I make this chicken katsu recipe or the curry sauce ahead?

The chicken is best served hot and crispy, but if you want to cut down on the cooking time and go halfway-homemade most supermarkets sell katsu-style breaded chicken you can just throw into the oven or air fryer. The sauce can be made up to a day ahead. Refrigerate with a piece of food wrap touching the surface of the sauce to stop a skin forming, and heat it gently back through in a saucepan before serving.

Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 large chicken breast; 75g (2.5 oz) panko breadcrumbs; 50g (1/3 cup) + 1 tbsp plain flour; 1 egg; 2 tbsp sunflower oil; 1 onion; 1 inch piece fresh ginger; 2 garlic cloves; 1 tbsp curry powder; 1 tbsp plain flour; 300ml (1 1/4 cups) chicken stock; 200ml (1/2 can) coconut milk; dash of soy sauce; 1 cup basmati rice, to serve; 1 red chilli, to serve; 1 spring onion, to serve

Chicken Katsu Curry

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This easy weeknight friendly version of a Chicken Katsu Curry takes just 35 minutes to make, and is baked, not fried with crispy chicken, fluffy rice and a rich Japanese-style coconut curry sauce.

Author: Margie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 2
Category: Dinner
Cuisine: Japanese

Ingredients

Units Scale

1 large chicken breast
75g (2.5 oz) panko breadcrumbs
50g (1/3 cup) + 1 tbsp plain flour
1 egg
2 tbsp sunflower oil
1 onion
1 inch piece fresh ginger
2 garlic cloves
1 tbsp curry powder
1 tbsp plain flour
300ml (1 1/4 cups) chicken stock
200ml (1/2 can) coconut milk
dash of soy sauce
1 cup basmati rice, to serve
1 red chilli, to serve
1 spring onion, to serve

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Instructions

For the chicken katsu, butterfly the chicken breast lengthways to create two thin pieces.
Prep 3 bowls with the breadcrumbs, flour and egg. Coat the chicken in the flour, then the egg followed by the breadcrumbs.
Brush over a little sunflower oil on each side and bake in the oven at 220C for around 15 minutes turning halfway until golden and crisp and the chicken is cooked through.
For the curry sauce, finely dice the onion and grate the ginger and garlic. Soften the onions in a pan in a little sunflower oil, add the ginger and garlic followed by the curry powder and flour. Gradually stir through the chicken stock followed by the coconut milk and soy sauce. Allow the sauce to gently simmer and thicken for around 10 minutes.
Add the rice to a saucepan, cover with water and stir to remove any excess starch. Carefully tip the starchy water away and cover with fresh cold water an inch above the surface. Bring to the boil, and as the rice starts absorbing the water cover with a tea towel and a lid and leave for 5 to 10 minutes and fluff with a fork.
Slice the chicken into strips and serve with a generous spoonful of rice, lots of the lovely curry sauce and top with diced fresh chilli and spring onion.

Notes

We like a Japanese curry powder for an authentic katu flavour, but regular British-style curry powder will also make a delicious curry sauce. Japanese roux cubes would also be a great option, just don't add any flour to thicken the sauce.

Find it online: https://desertislanddishes.co/chicken-katsu-curry/