Chicken Katsu Curry

Servings4
CuisineJapanese
dinnerone-panfamily-friendlyjapanese

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
  • Vegetable oil for frying
  • Salt and pepper

Instructions

  1. 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.

  2. 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.

  3. Pound chicken breasts to even thickness (about 2cm). Season with salt and pepper. Set up three shallow bowls: flour, beaten eggs, and panko.

  4. Coat each chicken breast in flour, then egg, then panko, pressing firmly.

  5. 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.

  6. Slice katsu into strips. Serve over steamed rice with curry ladled over. Garnish with pickled vegetables if desired.

Recipe by

Paul Nagle

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  • 600 g chicken breast, cut into bite-sized pieces
  • 2 onions, sliced
  • 2 carrots, diced
  • 2 potatoes, cubed
  • 30 g butter
  • 30 g plain flour
  • 30 ml curry powder
  • 700 ml chicken stock
  • 15 ml soy sauce
  • 15 ml honey
  • 4 chicken breast fillets
  • 100 g plain flour
  • 2 eggs, beaten
  • 150 g panko breadcrumbs
  • vegetable oil for frying
  • salt and pepper

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Essential

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Beverage pairings

Wine

Adelaide Hills Sauvignon Blanc

Crisp White

$15–25

Bright acidity cuts through rich curry sauce and fried coating; herbaceous notes complement Japanese flavours

Vivino

Margaret River Riesling

Off-Dry White

$16–26

Slight sweetness balances spice; floral aromatics pair well with katsu's textural contrast

Vivino

Barossa Valley Shiraz

Medium-Bodied Red

$14–24

Soft tannins and berry notes complement curry warmth without overpowering delicate chicken

Vivino

Beer

Little Creatures Pale Ale

Pale Ale

Hoppy bitterness cleanses palate between spiced curry and crispy katsu; refreshing carbonation

Asahi Super Dry

Lager

Crisp, clean finish complements Japanese cuisine authentically; light body doesn't compete with rich sauce

Non-alcoholic

Japanese Yuzu or Calamansi Juice

Citrus brightness mirrors wine's acidity; refreshes palate between bites of fried and sauced components

Ginger Beer or Ginger Ale

Warming spice echoes curry flavours; carbonation aids digestion of rich, fried chicken

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