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As the weather turns colder, there’s nothing quite like a hearty, warming meal to keep you cosy, and Chicken Katsu Curry is a perfect choice. This Japanese-inspired dish combines crispy, breaded chicken with a rich, flavorful curry sauce, making it a favourite comfort food. With high-quality free-range chicken from Parson’s Nose, this recipe takes on an even richer, more satisfying flavour.
Ingredients you will need:
For the chicken katsu:
4 Parson’s Nose chicken breasts
Vegetable oil for frying
150g panko breadcrumbs
2 large eggs, beaten
100g plain flour
Salt and pepper to taste
For the katsu curry sauce:
2 tbsp vegetable oil
Salt and pepper to taste
1 tsp garam masala
1 tbsp honey
1 tbsp soy sauce
600ml chicken stock
1 tbsp plain flour
2 tbsp curry powder
1 tbsp grated fresh ginger
3 garlic cloves, minced
2 carrots, finely chopped
1 onion, finely chopped
To serve:
- Steamed white rice
Method
1. Prepare the curry sauce:
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and carrots, sautéing them for about 5 minutes until they begin to soften. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the curry powder and plain flour to the pan, stirring to coat the vegetables. Cook for 1-2 minutes to remove the flour's raw taste. Gradually pour in the chicken stock, whisking to create a smooth sauce. Stir in the soy sauce, honey, and garam masala, and bring the sauce to a simmer.
Let the sauce cook on low heat for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Depending on your preference, you can blend the sauce for a smoother texture or leave it chunky. Season with salt and pepper to taste.
2. Prepare the chicken katsu:
While the sauce simmers, season the chicken breasts with salt and pepper. Coat each breast in flour, dip in the beaten eggs, and then press into the panko breadcrumbs, ensuring the chicken is evenly coated.
Heat enough vegetable oil in a frying pan to shallow fry the chicken. Once the oil is hot (about 170°C), carefully fry the chicken breasts on each side for 4-5 minutes, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.
3. Assemble and serve:
Slice the crispy chicken katsu into strips and serve over steamed rice. Ladle the warm katsu curry sauce over the top, allowing it to soak into the rice and chicken. Garnish with fresh coriander if desired.
This Chicken Katsu Curry is the perfect dish to warm you up as the cold sets in. With crispy breaded chicken from Parson’s Nose and a flavorful curry sauce, it’s a hearty meal that will quickly become a family favorite. Ready to make this comforting dish at home? Browse our range of free-range chicken and other quality ingredients online to get started!
Don’t forget you can shop in-store at any of our stores in Fulham, South Kensington, Putney and Selfridges. As an online butcher, you can also take advantage of our nationwide delivery and have our quality meats and produce straight to your door, shop here.
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