Chicken Katsu Curry
A delicious fusion of Japanese and Indian cuisine: crispy chicken cutlets coated in golden breadcrumbs, topped with a rich and savory curry sauce. An exotic and comforting dish that will delight your taste buds in just 45 minutes.
🛒 Ingredients
4 servings
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 2 tablespoons all-purpose flour
- 1 large egg, beaten
- 3.5 oz panko breadcrumbs
- 1 cup vegetable oil, for frying
- 2 tablespoons sunflower oil
- 2 medium onions, thinly sliced
- 5 cloves garlic, minced
- 2 medium carrots, thinly sliced
- 4 teaspoons curry powder
- 2.5 cups chicken broth
- 2 teaspoons honey
- 4 teaspoons soy sauce
- 1 bay leaf
- 1 teaspoon garam masala
- Salt and pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
For the curry sauce: Heat the sunflower oil in a non-stick skillet over medium heat. Add the onions and garlic, and cook until softened.
- 2
Stir in the carrots and cook over low heat for 10 to 12 minutes.
- 3
Sprinkle in the flour and curry powder, then cook for 1 minute, stirring.
- 4
Gradually pour in the broth, stirring until the sauce is smooth. Add the honey, soy sauce, and bay leaf.
- 5
Slowly bring to a boil, then reduce heat. Simmer for about 20 minutes, or until the sauce has thickened.
- 6
Stir in the garam masala. Strain the curry sauce through a sieve, then return it to the skillet and keep warm over low heat.
- 7
For the chicken: Season the chicken breasts with salt and pepper on both sides.
- 8
Pour the flour, beaten egg, and breadcrumbs into three separate shallow bowls. Dredge the chicken cutlets in flour, then dip them in the egg, and finally coat them thoroughly with breadcrumbs on both sides.
- 9
Heat the vegetable oil over medium-high heat. Carefully add the breaded chicken cutlets and fry until golden brown and crispy on all sides.
- 10
Serve the crispy chicken topped with the curry sauce.
💡 Chef's Tip
For an even crispier coating, let the breaded chicken rest in the refrigerator for 15 to 20 minutes before frying. Use an oil with a high smoke point for frying. The sauce can be made ahead of time and reheated when ready to serve.
