What’s the Idea?
Try this Simple Chicken Katsu Curry recipe offering affordable luxury for the whole family.
What’s the story
My chicken katsu curry is one of those recipes I used again and again.
Because I’m always trying new recipes and love sharing the ones that I think people will like and try out themselves.
My favourites are simple and affordable, but also full of flavour to wow your friends or family.
People should do this because…?
My simple chicken katsu curry requires minimal ingredients.
It is suitable for the whole family as it’s full of flavour without being spicy.
This dish is really satisfying and filling.
Finally, it’s quick and easy to make.
How do you do it?
Put the chicken breasts in cling film leaving plenty of space between them on the chopping board.
Then bash with a rolling pin to flatten to the same thickness – amount 2cm.
Sieve the flour into a bowl and set aside 4 tablespoons into a cup or ramekin.
Mix the breadcrumbs into the bowl of flour.
(Tip – you can make breadcrumbs yourself by simply processing stale bread)
Beat the eggs in a bowl with a fork or whisk.
Dip the breasts into the eggs, then the crumb mix until coated.
Then put aside whilst you make the sauce.
Finely chop the onion and add to hot oil in the frying pan.
Stir constantly on a medium heat until starting to turn golden brown.
Throw in the crushed garlic and grated ginger.
You can finely chop these ingredients instead if you don’t have a garlic crusher or grater.
Then add the curry powder and extra flour then stir everything for another minute.
Finally, add the chicken stock slowly whilst stirring constantly. Once all the stock is added to the pan you can add the soy sauce and honey.
After about 15 minutes this should be a thick sauce – thicker than gravy but not a paste.
If the sauce is too thick then you can always add a bit of boiling water to thin.
Set aside your sauce in a bowl.
If you are cooking rice then you need to start this in the rice cooker or saucepan according to instructions.
Turn the saucepan heat up high again with a little oil.
Then fry the coated chicken breasts, turning halfway until cooked through completely.
During this time you can steam or boil your vegetables – frozen peas, runner beans, kale are cheap and healthy.
I find a microwave vegetable steamer is quick, simple and retains the nutrients.
Remove the chicken from the pan and slice into diagonal strips.
Place the chicken strips and green vegetables onto 4 plates and pour on the sauce.
Enjoy! It’s delicious and will delight your family or friends.
For dieter or to make it healthier
You can grill the chicken breasts instead and skip the steps of coating with breadcrumbs for a low-calorie option.
Plus make gluten-free if you substitute the flour in the sauce for a gluten-free flour or cornflour.
You can follow me on Instagram for more food ideas #cookdinesport
Stuff you may need
Ingredients (feeds 4 people)
- Chicken Breasts – x 3
- 60g Plain Flour
- 2 Medium Eggs
- 100g Breadcrumbs
- 1 Litre Chicken Stock
- 2 Onions – finely chopped
- 8cm Fresh Ginger – grated
- 6 Garlic cloves – crushed
- 2 Tablespoons Curry Powder (medium)
- 2 Tablespoons of Soy Sauce
- 1 Tablespoon of honey
- Small amount of oil
- Brown Rice
- Plenty of Green Beans
- Chopping board
- Sharp Knife
- Rolling Pin
- Grater – recommended
- Garlic crusher – recommended
- Deep Non-Stick Frying Pan
- Microwave vegetable steamer – optional