When I was growing up in California, this is what chicken curry was to me.
Long before I ever tried an Indian curry, it was chicken katsu curry I ordered whenever we went out to a Japanese restaurant. Back in those days, my parents would always go for the sushi and sashimi but as a kid, I wasn’t going to go there!
I love my sushi and sashimi nowadays but also still can’t get enough of chicken katsu curry, a Japanese classic.
One thing that makes chicken katsu curry different to other curries is the breaded and deep fried chicken. It’s no wonder I loved it so much growing up.
Another must when making chicken katsu curry is to ensure the sauce is super smooth. You could just blend it or do it my way. I blend it and then pass the sauce through a fine mesh sieve. You’ll be amazed at how good this hugely popular curry can be.
If that sounds like too much work, no worries. Your chicken katsu curry will be just fine if you simply blend it. That’s what most chefs do.
Fact: Chicken katsu curry is known as a western style dish in Japan.
If you like the look of this recipe, you might like to try some of these Thai favourites:
- Tom kha gai soup
- Tom yum gai soup
- Chicken satay with peanut sauce
- Thai green curry
- Thai red curry
- Pad Thai
- Thai Drunken Noodles
- FOR THE SAUCE
- 2 tbsp rapeseed (canola) oil
- 1 large brown onion - finely chopped
- 6 cloves garlic - roughly chopped
- 1 x 2.5cm/1 inch ginger - roughly chopped
- 1 carrot - skinned and grated
- 2 tbsp plain (all purpose) flour
- 2 tbsp curry powder
- 1/2 tsp turmeric
- 250ml (1 cup) chicken stock
- 250ml (1 cup) think coconut milk
- 2 tsp honey
- 2 tbsp soy sauce
- Salt to taste if needed
- FOR THE CHICKEN
- 4 large chicken breasts - butterflied and shown in the photographs
- 2 cups plain (all purpose) flour
- 2 tsp ground black pepper
- 2 tsp salt
- 3 eggs - whisked
- 2 cups panko breadcrumbs or other bread crumbs
- 2 tbsp coriander (cilantro) finely chopped to garnish
- Lime wedges to serve
- Heat the oil over medium high heat in a wok or large saucepan until it begins to shimmer. Add the chopped onion and carrot and fry until the onion soft and translucent. This should take five to seven minutes.
- Add the garlic and ginger and fry for another minute and then sprinkle in the flour, curry powder and turmeric.
- Stir well to combine and break down any flour lumps that form with your spoon.
- Now slowly add the chicken stock and the coconut milk, stir constantly as you do.
- Pour in the soy sauce and add the honey. I used two tablespoons of each but you should add to taste so you get the right salt and sweet ratio for you taste.
- Blend the sauce until creamy smooth. I usually then pass the blended sauce through a sieve to make it silky smooth. This additional step is optional
- Return the sauce to the pan and add lime juice to taste. All of this can be done a couple hours before serving if you wish.
- To prepare the chicken, combine the flour with the salt and pepper.
- Dredge each chicken breast in the flour mixture, followed with the egg wash and then the bread crumbs.
- Then heat about a litre (4 cups) rapeseed (canola) oil over medium heat until it reaches 180c (350f). If you don't have a thermometer, your oil is ready when it begins to shimmer and a small piece of chicken sizzles immediately when added to the oil.
- Fry each chicken steak individually for about 5 minutes or until crispy and brown. Transfer to paper towels to soak up the excess oil.
- To serve, heat the sauce up. Place some rice on four serving plates and top with the chicken followed by the sauce. Garnish with a little coriander and serve with lime wedges.
I hope you enjoy this chicken katsu curry recipe. If you do give it a try, please don’t be a stranger. Let me know in the comments. I’d love to hear from you.