This Chicken Katsu Curry has quickly become my go to dish if I’m cooking for someone else. It looks and tastes as if it takes a lot of effort when it is actually deceptively easy. I’ve had Wagamama’s katsu curry and this is just as good, even if I do say so myself. It’s also a fairly healthy dish as the chicken is oven cooked rather than fried.
Ingredients (for 4):
- 100g flour
- 1 free range egg
- 200g of breadcrumbs (I make my own – 1 slice of bread per chicken breast in an oven at 200 c for 7 minutes, then season and blitz)
- 4 chicken breasts
- 1 onion
- 5 garlic cloves
- 2 carrots
- 2 tbsp plain flour
- 1 tbsp curry powder
- 600ml chicken stock
- 1 tbsp soy sauce
- 1/2 tsp garam masala
- rice or salad to serve
- Saute the onion and garlic for 2 minutes. Add the carrot and sweat for 10 minutes. They do not need to be finely chopped as will be blitzed later.
- Stir in the flour and curry powder then slowly add the stock. Add soy sauce and simmer for 20 minutes.
- Butterfly the chicken breasts and coat them in flour, then egg and finally the breadcrumbs. Lightly coat with oil and place on a baking tray at 180 c for around 20 minutes.
- Add the garam masala to the sauce, stir in and then blitz. Serve the chicken with the sauce on with either rice or salad.
Several spices are known for their health benefits and in this recipe, curry powder has a starring role. Turmeric is a key component of curry powder and is known to have anti-inflammatory properties and has been linked to protection against some cancers.