Our Cookbook

Japanese

Chicken katsu curry

Crispy panko chicken with a smooth, lightly sweet Wagamama-style katsu curry sauce, served over rice.

  • YieldServes 2
  • Prep20m
  • Cook30m
  • Effortweeknight

Chicken and rice

  • 2 skinless chicken breasts
  • 120g rice
  • 2 eggs, lightly beaten
  • 50g plain flour
  • 100g panko breadcrumbs
  • 40g mixed salad leaves
  • 75ml vegetable oil, for frying

Katsu curry sauce

  • 1 onion, finely chopped
  • 2 tbsp vegetable oil
  • 1 clove garlic, crushed
  • a thumb of ginger, peeled and grated
  • 1 tsp turmeric
  • 2 tbsp mild curry powder
  • 1 tbsp plain flour
  • 300ml vegetable or chicken stock
  • 100ml coconut milk
  • 1 tsp light soy sauce
  • 1 tsp sugar

Method

  1. Soften the onion, garlic and ginger in the oil over a low-medium heat. Add the turmeric and curry powder and cook briefly until fragrant.
  2. Stir in the flour and cook for 1 minute, then gradually pour in the stock. Add the coconut milk, soy sauce, sugar and a little salt, and simmer until thickened.
  3. Strain the sauce through a sieve until smooth and keep warm.
  4. Cook the rice. Split each chicken breast in half horizontally, then coat in flour, dip in the beaten egg, and coat in panko.
  5. Fry the chicken in the oil until golden and cooked through, then drain.
  6. Slice the chicken and serve over the rice with the salad leaves, sauce spooned over.

Notes

For a lighter version, shallow-fry the breaded chicken in a few tablespoons of oil, about 5 minutes each side, instead of deep-frying.