Chicken Katsu Curry Recipe

Name: Chicken Katsu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 garlic clove chopped; 1 onion small, chopped; 3 Granny Smith apple peeled, cored and diced; 2 1/8 cups boiling water; 2 bananas sliced; 2 tablespoons honey; 1 tablespoon turmeric; 1/2 teaspoon Madras curry powder; 2 tablespoons tomato ketchup; 1 7/8 cups chicken stock; 1 tablespoon salt; 1 tablespoon ground black pepper or to taste; 2 teaspoons cornflour; 4 chicken breasts skins removed and boneless - 150g each; 1 5/8 cups plain flour; 4 eggs beaten; 2 3/4 cups breadcrumbs ideally Panko breadcrumbs; 2 1/8 cups groundnut oil

Servings: persons

2 tablespoons butter
2 garlic clove chopped
1 onion small, chopped
3 Granny Smith apple peeled, cored and diced
2 1/8 cups boiling water
2 bananas sliced
2 tablespoons honey
1 tablespoon turmeric
1/2 teaspoon Madras curry powder
2 tablespoons tomato ketchup
1 7/8 cups chicken stock
1 tablespoon salt
1 tablespoon ground black pepper or to taste
2 teaspoons cornflour
4 chicken breasts skins removed and boneless - 150g each
1 5/8 cups plain flour
4 eggs beaten
2 3/4 cups breadcrumbs ideally Panko breadcrumbs
2 1/8 cups groundnut oil

1
1. First make the sauce. Heat a large pan over high heat and melt the butter. Saute the garlic and onions then add the apples, the boiling water, bananas, honey, turmeric, Madras powder and ketchup Bring the sauce to the boil and add the chicken stock, water, blended cornflour, salt and pepper. Cook for 20 minutes, stirring occasionally
2
2. Strain the sauce through a sieve into a bowl, discarding any solids. Cover with foil and keep warm in the oven (you can reheat in a small pan to make sure it is piping hot before serving)
3
3. Make some slits in the chicken breasts to endure that the heat will get through. Coat the breasts in plain flour and shake off any excess Dip the breasts in to the beaten egg, then coat evenly with the breadcrumbs.
4
4. Heat a wok over a high heat and add the ground nut oil. Deep fry the chicken breasts for 5-6 minutes (depending on size) until golden brown. You may need to work in batches; keep them warm on a plate covered with foil in the oven until all the pieces are cooked
5
5. Serve the chicken with the curry sauce, steamed rice or udon noodles or heat some butter and garlic in a pan, add some cooked potatoes and carrots and add the sauce together and heat through.

3440

kcal

Calories

283

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons butter, 2 garlic clove chopped, 1 onion small, chopped, 3 Granny Smith apple peeled, cored and diced, and more.

Yes, Chicken Katsu Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Katsu Curry

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