Katsu Chicken Curry

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recipe by Donal Skehan www.donalskehan.com

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    946
based on 2 ratings

Chicken Katsu is a Japanese favorite. This mildly spicy, hearty curry is rich in flavors. It is served with succulent breaded chicken and a healthy portion of sticky rice. Make sure to prepare the rice while you go, before frying the chicken.

recipe updated Sep 28, 2018

Ingredients

  • Sunflower oil icon
    Sunflower oil
    150ml
  • Onion icon
    Onion
    140g
  • Ginger icon
    Ginger
    5g
  • Garlic clove icon
    Garlic clove
    12g
  • Curry powder icon
    Curry powder
    6g
  • Ground turmeric icon
    Ground turmeric
    7g
  • Chili powder icon
    Chili powder
    1g
  • Tomato purée icon
    Tomato purée
    15ml
  • Chicken stock icon
    Chicken stock
    500ml
  • Rice vinegar icon
    Rice vinegar
    10ml
  • Honey icon
    Honey
    21g
  • Soy sauce icon
    Soy sauce
    15ml
  • Chicken breast icon
    Chicken breast
    450g
  • Egg icon
    Egg
    50g
  • All purpose flour icon
    All purpose flour
    25g
  • Sea salt icon
    Sea salt
    6g
  • Black pepper icon
    Black pepper
    0g
  • Panko breadcrumbs icon
    Panko breadcrumbs
    100g
  • Sunflower oil icon
    Sunflower oil
    15ml
  • White rice icon
    White rice
    300g
  • Scallion icon
    Scallion
    90g

Tools

  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Rolling pin
  • kCook icon Stick blender
  • kCook icon Saucepan
  • kCook icon Frying pan
  • kCook icon Serving plate
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Cutting board

Step preview

  1. Get a clean saucepan
  2. Add sunflower oil
  3. Heat
  4. Add finely chopped onion
  5. Fry for approx 6min
  6. Add chopped ginger
  7. Add finely chopped garlic clove
  8. Fry for approx 1min until fragrant
  9. Add curry powder
  10. Add ground turmeric
  11. Add chili powder
  12. Add tomato purée
  13. Stir well
  14. Add chicken stock
  15. Simmer for approx 8min
  16. Add rice vinegar
  17. Add honey
  18. Add soy sauce
  19. Cook for approx 3min until thickened
  20. Blend with stick blender until smooth
  21. Get a cutting board
  22. Add chicken breast
  23. Cover with parchment paper
  24. Flatten until 1" thick
  25. Get a clean medium bowl
  26. Add soy sauce
  27. Add beaten egg
  28. Mix together then set aside
  29. Get a clean small bowl
  30. Add all purpose flour
  31. Mix in sea salt
  32. Mix in black pepper then set aside
  33. Get a clean small bowl
  34. Add panko breadcrumbs
  35. Coat chicken with crumbs
  36. Prepare a frying pan
  37. Add sunflower oil
  38. Fry chicken for 6min until golden brown
  39. Transfer chicken to serving plate
  40. Slice into strips
  41. Add cooked white rice
  42. Top chicken with sauce generously
  43. Garnish with finely sliced scallion
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