An easy and authentic recipe for Chicken Katsu Curry which you can make at home from scratch. The chicken is coated with panko breadcrumbs for extra crunch, and the curry sauce contains a secret ingredient for the best flavour. The childrens’ portion was comprised simply of a crumbed chicken breast fillet, sliced and served alongside a bowl of rice with some shredded cucumber, with a little dish of curry sauce on the side.

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour

INGREDIENTS of Kids’ Chicken Katsu Curry

Also Read: Korean Fried Chicken

For the curry sauce

  • 1 tablespoon vegetable oil
  • 1 brown onion, finely diced
  • 3 garlic cloves, finely chopped
  • 2 medium carrots, diced small
  • 3–4 heaped teaspoons japanese curry powder
  • 500 ml (2 cups) chicken stock
  • 2 dessert apples
  • 1 tablespoon soy sauce
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon sugar
  • 4 teaspoons cornflour mixed in a little water to make a slurry

For the crumbed chicken

  • 4 small chicken breasts or 12small chicken tenderloins
  • 1 egg
  • 1 teaspoon Dijon mustard
  • sea salt
  • freshly ground pepper
  • 2–3 cups breadcrumbs
  • vegetable oil for frying
  • Togarashi spice for serving

INSTRUCTIONS of Kids’ Chicken Katsu Curry

For the curry sauce

  1. Heat the oil in a small saucepan.
  2. Saute onions, garlic and carrots until softened.
  3. Add the curry powder and cook for 1 to 2 minutes. Add the broth and bring the pan to low heat.
  4. Peel the apples and coarsely grate them in the sauce. Add soy sauce, Worcestershire sauce and sugar.
  5. Simmer gently for about 30 minutes. Place the sauce in another pan. If you want to keep your textured sauce, keep the solids in the colander.
  6. Otherwise, if you want a smooth sauce, throw the solids. Bring the pan to a boil and quickly incorporate part of the cornstarch mixture.
  7. You may not need all of this. Alternatively, you may need to do more. Add enough cornmeal mixture until the sauce thickens to your liking.
  8. Taste the sauce for seasoning.
  9. Return the solids to the colander in the sauce, if using them.

For the crumbed chicken

  1. In a shallow bowl, whisk together the egg, mustard, salt and pepper.
  2. In another shallow bowl, place the panko breadcrumbs.
  3. Heat the oil in a large saucepan, enough to fry the shallow chicken (about 1 cm deep in oil).
  4. First dip the chicken in the egg mixture, then coat the chicken well with panko breadcrumbs.
  5. Cook chicken in oil until lightly browned on each side.
  6. Serve chicken with steamed jasmine rice and curry sauce poured over rice and chicken.

 

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