Japanese Chicken Katsu Curry, a delicious homemade chicken recipe to rival Wagamama's katsu curry. Super simple, and super delicious. Ready in about 30 minutes, this recipe is a great midweek dinner for the whole family. The curry is mild, so kids can enjoy it too. The katsu sauce is beautifully spiced, but not overly spicy, and the chicken is fried to perfection in a breadcrumb crust. The best chicken breast recipe!
To make the breaded chicken, place the chicken breasts on the work surface, cut them in 2 lengthwise, and bash them with a meat tenderiser. We need them as flat as possible, the thinner the slices, the better. It also reduces the cooking time, as they are perfectly cooked really quickly.
Next, we need 2 large plates. On one plate we have plain flour, on the other breadcrumbs.
Beat the egg lightly using a fork, then season with salt and pepper
Coat the chicken slices in flour, then dip in the egg mixture and in the end toss them well in breadcrumbs.
Heat up the frying pan and add the oil.
Fry the chicken fillets on both sides for about 2 minutes on each side until golden, then remove from the pan and place on a kitchen towel to remove the excess oil.
To make the katsu sauce, heat up the oil in a pan, peel and chop the onion, and fry until soft.
Peel and chop the potato and carrot, add them to the pan, together with the garam masala, salt, and chicken stock.
Leave to cook for about 10 minutes, until the veggies are soft. Mix the cornflour with 2 tablespoons of water, and add it to the sauce. Cook for a further 2 minutes until the sauce thickens slightly.
You can either serve the sauce chunky, or blend it to a smooth consistency.
Serve the chicken with the katsu sauce and sticky rice, for a true Japanese experience.