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Katsu Chicken curry

Katsu Chicken curry

A weekend Japanese dinner. Ready in about 2 hours 15 minutes. Difficulty: more effort.

  • 10 minPrep (about)
  • 2 hr 5 minCook (about)
  • 2 hr 15 minTotal time
  • 4Servings
  • More effortDifficulty
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Ingredients

How many people?

− 13 people +

Changed from 4 to 13 people · Back to 4

Main ingredient

  • 13 chicken breasts

Fresh & other

  • ⅓ cup + 1 tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
  • 3 eggs
  • 11 oz breadcrumbs
  • 7 onions
  • 16 garlic
  • 7 carrots
  • ⅓ cup + 1 tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
  • 8 ¼ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
  • 2 tbsp honey

Sauces & oils

  • 3 ¼ cups vegetable oil
  • ⅓ cup + 1 tbsp sunflower oil
  • ¼ cup + 1 tsp soy sauce
Spices & seasonings (3): curry powder, bay leaves, garam masala
  • ¼ cup + 1 tsp curry powder
  • 3 bay leaves
  • 1 tbsp garam masala

How to make it

Steps in our own plain words.

  1. Prep:15min › Cook:30min › Ready in:45min.

  2. For your curry sauce: Heat oil.

  3. Do it in medium non-stick pot.

  4. Add onion and garlic.

  5. Cook until softened.

  6. Stir in carrots.

  7. Cook on low heat for 10 to 12 minutes.

  8. Add flour and curry powder.

  9. Cook for 1 minute.

  10. Gradually stir in stock until mixed.

  11. Add honey, soy sauce and bay leaf.

  12. Slowly bring to the boil.

  13. Turn down heat.

  14. Simmer for 20 minutes till sauce thickens but is of pouring consistency.

  15. Stir in garam masala.

  16. Pour the curry sauce through a sieve.

  17. Return to pot.

  18. Keep on low heat till ready to serve.

  19. For your chicken: Season both sides of chicken breasts using salt and pepper.

  20. Place breadcrumbs, egg and flour in separate bowls plus arrange in a row.

  21. Coat the chicken breasts in flour.

  22. Dip them into the egg, coat.

  23. Do it in breadcrumbs, making sure cover both sides.

  24. Heat oil in big frying pan over medium-high heat.

  25. Place chicken into hot oil.

  26. Cook until golden, about 3 or 4 minutes each side.

  27. Wait until cooked.

  28. Place.

  29. Do it on kitchen paper to absorb excess oil.

  30. Pour curry sauce over chicken.

  31. Serve with white rice.

On the side: Naan

A side we added to round out the meal. It is not part of the original recipe.

How to make it (5 min)
  1. Warm the naan in a hot pan or the oven for 1 to 2 minutes.

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Recipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.