Description
This Chicken Katsu Curry is a delicious Japanese-inspired dish featuring crispy breaded chicken breasts baked to perfection, served with a rich, flavorful katsu curry sauce and fluffy rice. A healthier twist on takeout favorite Wagamama’s katsu curry, it’s lower in calories due to baking instead of frying, yet packed full of comforting flavor. Perfect for a family meal, this recipe yields tender chicken with a crunchy coating and a thick, slightly sweet curry sauce infused with ginger, garlic, and warming spices.
Ingredients
For the Chicken
- 650 g chicken breasts (£4.00)
- 70-140 g (6 oz) panko breadcrumbs (for double dipping) (£1.25)
- 2 eggs (£0.24)
For the Sauce
- 1 tbsp ginger, peeled & grated (£0.55)
- 2 onions, diced (£0.22)
- 1 carrot, thinly sliced (£0.09)
- 3 cloves garlic, minced (£0.23)
- 600 ml chicken stock
- 1 tbsp honey or brown sugar
- 1.5 tbsp curry powder
- ½ tsp turmeric
- 1 tbsp coconut oil
- 2 tbsp rapeseed oil (divided)
- 1.5 tbsp soy sauce
- 2 tbsp flour
Other Ingredients
- 300 g white or brown rice (£0.90)
- Spring onions, sliced, to garnish (£0.50)
- Chilli flakes, optional
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 200°C (392°F). In a deep non-stick frying pan, add the diced onions and thinly sliced carrot along with 1 tablespoon of coconut oil. Gently fry on medium-low heat for about 5 minutes, seasoning with a pinch of salt to enhance the flavors.
- Add Aromatics and Spices: Add the minced garlic, curry powder, grated ginger, turmeric, honey (or brown sugar), soy sauce, and flour to the pan with a splash of chicken stock. Fry gently for about a minute to release the spices’ aroma.
- Simmer the Curry Sauce: Gradually pour in the remaining chicken stock while stirring continuously to avoid lumps. Reduce the heat to a simmer and let the sauce cook uncovered for 20 minutes to thicken and deepen in flavor.
- Prepare the Chicken: While the sauce simmers, slice the chicken breasts crosswise into six thin pieces. Coat each chicken piece first in flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs. For extra crispiness, repeat the egg and breadcrumb dip once more.
- Bake the Chicken: Drizzle half of the rapeseed oil on a large baking tray, place the breaded chicken pieces in a single layer, then drizzle the remaining rapeseed oil over the top. Bake in the preheated oven for 12 minutes, then carefully flip the chicken pieces and bake for another 12 minutes until golden and cooked through.
- Cook the Rice: Meanwhile, cook the rice according to the packet instructions until fluffy and tender.
- Finish and Serve: Once the sauce has thickened, it is ready to serve. Slice the baked chicken diagonally for an authentic presentation. Plate the rice, top with sliced chicken, and ladle over the warm katsu curry sauce. Garnish with sliced spring onions and chili flakes if desired for extra flavor and color.
Notes
- Double dipping the chicken in egg and breadcrumbs results in an extra crispy coating.
- You can substitute chicken breasts with aubergine slices for a vegetarian version.
- The sauce thickens as it simmers, but if too thick, add a splash of water or stock to loosen.
- To make this dish low carb, serve the chicken katsu with a green salad instead of rice.
- Rice cooking times vary by type; follow packet instructions closely for best results.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Mains
- Method: Baking
- Cuisine: Japanese
