Japanese Katsu Curry

Ingredients

• 4 chicken breasts, flattened
• 1 cup flour
• 2 eggs
• 2 cups panko breadcrumbs
• Oil for frying
• For sauce: 1 onion chopped, 2 carrots diced, 3 garlic cloves, 2 tbsp flour, 2 tbsp curry powder, 1 tbsp garam masala, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp tomato paste, 800ml chicken stock
• Cooked rice

Instructions

1. Soften the onion, carrot and garlic in oil for the sauce.
2. Stir in flour, curry powder and garam masala; cook 1 minute.
3. Whisk in stock gradually with soy sauce, honey and tomato paste.
4. Simmer 20 minutes until thick; blend smooth if you like.
5. Season the chicken; dust in flour, dip in egg, coat in panko.
6. Shallow-fry 3-4 minutes a side until golden.
7. Slice the chicken, plate over rice, and pour over the curry sauce.

Serving suggestions

• Lovely with pickled cabbage on the side.

Storage & reheating

Sauce keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions