Chicken Katsu Curry
Ingredients
- 600 gchicken breast, cut into bite-sized pieces
- 2onions, sliced (medium, about 300g)
- 2carrots, diced (about 200g)
- 2potatoes, cubed (medium, about 300g)
- 30 gbutter
- 30 gplain flour
- 30 mlcurry powder
- 700 mlchicken stock
- 15 mlsoy sauce
- 15 mlhoney
- 4chicken breast fillets (about 150g each)
- 100 gplain flour
- 2eggs, beaten
- 150 gpanko breadcrumbs
- 0vegetable oil for frying
- 0salt and pepper
Instructions
Melt butter in a large pot over medium heat. Add onions and cook until soft, about 5 minutes. Add carrots and potatoes, cook 3 minutes.
Sprinkle in flour and curry powder, stir for 1 minute. Gradually add stock while stirring. Add soy sauce and honey. Simmer 20-25 minutes until vegetables are tender and sauce has thickened.
Pound chicken breasts to even thickness (about 2cm). Season with salt and pepper. Set up three shallow bowls: flour, beaten eggs, and panko.
Coat each chicken breast in flour, then egg, then panko, pressing firmly.
Heat 1cm oil in a large frying pan to 170°C. Fry chicken 4-5 minutes per side until golden and cooked through (internal temp 75°C). Drain on paper towels.
Slice katsu into strips. Serve over steamed rice with curry ladled over. Garnish with pickled vegetables if desired.
Recipe by
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- 600 g chicken breast, cut into bite-sized piecesWoolworths
- 2 onions, slicedWoolworths
- 2 carrots, dicedWoolworths
- 2 potatoes, cubedWoolworths
- 30 g butterWoolworths
- 30 g plain flourWoolworths
- 30 ml curry powderWoolworths
- 700 ml chicken stockWoolworths
- 15 ml soy sauceWoolworths
- 15 ml honeyWoolworths
- 4 chicken breast filletsWoolworths
- 100 g plain flourWoolworths
- 2 eggs, beatenWoolworths
- 150 g panko breadcrumbsWoolworths
- vegetable oil for fryingWoolworths
- salt and pepperWoolworths
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Essential
- large pot
- stirring spoon or spatula
- meat mallet or tenderizer
- three shallow bowls
- large frying pan
- knife
- cutting board
- steamer or pot for rice
Helpful
- thermometeroptional
- paper towelsoptional
- ladleoptional
Beverage pairings
Wine
Riesling (Australian)
Off-dry to medium-sweet
The slight sweetness and acidity complement both the crispy katsu and the rich curry sauce. Eden Valley or Clare Valley examples work particularly well.
Gewürztraminer (Australian)
Off-dry aromatic white
Floral and spiced notes echo the curry spices, while the slight sweetness balances heat and richness.
Pinot Grigio (Australian)
Crisp dry white
Clean acidity cuts through the fried coating and creamy curry, refreshing the palate between bites.
Beer
Asahi Super Dry
Japanese lager
Crisp and clean with minimal bitterness, this classic pairs authentically with Japanese curry and fried chicken.
Little Creatures Pale Ale
Australian pale ale
Moderate hop character and slight sweetness complement the curry spices without overwhelming the dish.
Non-alcoholic
Japanese Yuzu or Lychee Ramune
Sparkling and lightly sweet, these traditional Japanese sodas pair beautifully with katsu curry and aid digestion.
Iced Green Tea
Light, refreshing, and traditional with Japanese cuisine. The subtle astringency cleanses the palate between bites of rich curry and fried coating.
Mango Lassi
Creamy yogurt-based drink with cooling properties that soothe the spiced curry while complementing the crispy katsu.
Ingredients
- 600gchicken breast, cut into bite-sized pieces
- 2onions, sliced(medium, about 300g)
- 2carrots, diced(about 200g)
- 2potatoes, cubed(medium, about 300g)
- 30gbutter
- 30gplain flour
- 30mlcurry powder
- 700mlchicken stock
- 15mlsoy sauce
- 15mlhoney
- 4chicken breast fillets(about 150g each)
- 100gplain flour
- 2eggs, beaten
- 150gpanko breadcrumbs
- —vegetable oil for frying
- —salt and pepper