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
- Vegetable oil for frying
- Salt 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
Paul NagleShop All Ingredients
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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
- shallow bowls
- large frying pan
- knife
- cutting board
Helpful
- meat malletoptional
- cooking thermometeroptional
- paper towelsoptional
- steamer basket or rice cookeroptional
- ladleoptional
Beverage pairings
Wine
Australian Riesling (Eden Valley or Clare Valley)
Off-dry to dry white
Slight sweetness and acidity cut through the rich curry sauce and complement the crispy katsu coating
Australian Gewürztraminer
Aromatic white
Floral notes and gentle spice echo the curry flavours while balancing the fried chicken
Australian Pinot Gris
Crisp white
Clean acidity and light body refresh the palate between bites of katsu and creamy curry
Beer
Australian Pale Ale (such as Stone & Wood Pacific Ale)
Pale Ale
Balanced bitterness and citrus notes complement both the crispy coating and warming curry spices
Australian Lager (such as Coopers Pale Ale or James Squire One Fifty Lashes)
Lager
Clean, crisp profile cuts through the richness of the fried chicken and creamy sauce
Non-alcoholic
Ginger Beer or Ginger Ale
Spicy ginger complements the curry spices and aids digestion of the rich, fried elements
Yuzu or Japanese Citrus Juice
Bright acidity and citrus flavours echo traditional Japanese pairings and refresh the palate
Iced Green or Jasmine Tea
Light, delicate flavours cleanse the palate without overwhelming the dish's complex flavour profile
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