How to Make Favorite Chicken Katsu Curry

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Chicken Katsu Curry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken Katsu Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Katsu Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Chicken Katsu Curry using 17 ingredients and 3 steps. Here is how you cook it.

We love a Wagamama so love making this at home while we can’t go out. This recipe serves 2 adults. #curry #katsu #chickenkatsucurry #stayingathome

Ingredients and spices that need to be Get to make Chicken Katsu Curry:

1. Katsu sauce
2. 300 ml chicken stock
3. 1 teaspoon sugar
4. Splash soy sauce
5. 1 tspn turmeric
6. 2 tbspn mild curry powder
7. 100 ml coconut milk
8. 1 onion
9. 2 cloves garlic
10. 1 thumb size piece of ginger
11. Drizzle of oil
12. Crispy chicken
13. 2 chicken breasts
14. 50 g plain flour
15. 2 eggs
16. 100 g panko breadcrumbs
17. Vegetable oil (enough to cover the chicken)

Instructions to make to make Chicken Katsu Curry

1. Sauté onions, garlic and ginger in oil till soft. Then add spices and cook for a few minutes. Add flour and cook for a few mins before gradually adding stock. Then simmer and add coconut milk, sugar and soy sauce. Simmer for a few mins then strain through a sieve so you’re left with a silky smooth sauce. This can be left in the fridge for a few days in an air tight container.
2. Cut chicken breasts in half (lengthways) and cover with clingfilm and bash with a rolling pin till they become thin. Then dip the chicken into flour, then into the whisked egg and then coat in panko breadcrumbs. Once covered, fry in hot vegetable oil for a few minutes either side until cooked thoroughly inside and crispy on the outside. The vegetable oil should cover the chicken and will sizzle when cooking. Don’t over cook as it can burn easily.
3. Serve hot with the katsu sauce. Best served with Jasmin rice and salad or veggies.

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