Breaded chicken fillets with katsu sauce, on a bed of rice and peas

Chicken katsu curry

Name: Chicken katsu curry
Total time: 45 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: for dusting seasoned flour; 1 egg beaten; 100g natural dried breadcrumbs; 4 large skinless, boneless chicken thighs; 100g basmati rice; 75g frozen peas; sesame oil; soy sauce; 1 onion chopped; 2 cloves garlic crushed; a small chunk ginger peeled and finely chopped; a pinch (optional) chilli flakes; for frying oil; 1 tbsp plain flour or mild curry powder; 350ml chicken stock; (any kind will work) 1 tsp brown sugar

Published: January 21, 2015 at 10:10 AM

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Serves 2

A little effort

Total time: 45 mins

+ chilling

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If chicken katsu curry is your favourite when ordering, why not try making it at home? Enjoy our silky sauce, crispy breaded chicken, and rice and peas

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Alternatives

Complete the dish

Try this chicken katsu curry, then check out our quick chicken katsu, chicken katsu scotch eggs, chicken kiev katsu curry and more chicken curry recipes. Also browse more of our Japanese-inspired recipes including teriyaki chicken, onigiri and Japanese chicken and broccoli curry.

Ingredients

Nutrition

for dusting seasoned flour
1 egg

beaten
100g natural dried breadcrumbs
4 large skinless, boneless chicken thighs
100g basmati rice
75g frozen peas
sesame oil
soy sauce

curry sauce

1 onion

chopped
2 cloves garlic

crushed
a small chunk ginger

peeled and finely chopped
a pinch (optional) chilli flakes
for frying oil
1 tbsp plain flour or mild curry powder
350ml chicken stock
(any kind will work) 1 tsp brown sugar

Nutrition: per serving

kcal816
fat21.1g
carbs94.3g
fibre8.3g
protein58.4g
salt2.2g

Method

step 1

Put the flour, egg and breadcrumbs in separate dishes. Dust the chicken in flour, then the egg, then breadcrumbs. Chill for 20 minutes.
step 2

To make the curry sauce cook the onion, garlic and ginger (and chilli flakes if using) in a little splash of oil until softened. Add the flour and curry powder mix, and cook for 2-3 minutes, stirring to stop it catching. Slowly add the chicken stock then stir in the sugar and simmer for 15 minutes. Blend the sauce to smooth using a stick blender or food processor.
step 3

Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a non-stick frying pan. Fry the chicken until golden on both sides then transfer to a rack and finish cooking in the oven for 20 minutes.
step 4

Boil the rice in lots of salted water, adding the peas for the last 2 minutes of cooking. Drain well then toss with a couple of drops of sesame oil and soy. Slice the chicken and arrange on top of the rice then serve with a drizzle of the reheated sauce.

You might also like:

Japanese crispy chicken with chilli dipping sauce
Marinated tofu with udon noodles and greens
Asian lettuce wraps

Try these 2 vegan twists on the classic chicken katsu curry:

Tofu katsu curry

Easy vegan katsu curry

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