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Chicken Katsu Curry

Katsu curry is a Japanese classic of crispy breaded meat or vegetables smothered with a rich curry sauce.

Prep: 30 mins
Cook: 30 mins
Serves: 4
    • 20g vegetable oil
    • 20g onion peeled and chopped
    • 3 garlic cloves, peeled
    • 50g carrot, peeled and chopped
    • 40g plain flour
    • 10g curry powder
    • 600g chicken stock
    • 40g brown sugar
    • 20g Blue Dragon Dark Soy Sauce
    • 1 bay leaf
    • 10g garam masala
    • 4 chicken breasts
    • 100g flour, seasoned with lots of salt and pepper
    • 1 free-range egg, beaten lightly
    • 250g Blue Dragon Panko Breadcrumbs
    • Oil for frying,
    • Japanese rice, pickles and salad to serve
    1. To make the sauce, heat the oil in a small pan.
    2. Add the onion and garlic and sauté for 2 minutes, then throw in the carrots and sweat slowly for 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise.
    3. Stir in the flour and curry powder and cook for a minute.
    4. Slowly pour in the stock until combined (do this gradually to avoid getting lumps).
    5. Add the sugar, soy sauce and bay leaf and bring to the boil, then reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
    6. Add the garam masala, then pass the sauce through a sieve .
    7. Season the chicken and place flour, egg and breadcrumbs in separate bowls. Lightly coat the chicken breasts in flour, then dip them into the egg, then cover in breadcrumbs on both sides.
    8. Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook for 3-4 mins or until golden brown.
    9. Pour the sauce over chicken and serve with rice and japanese pickles (optional).