Who doesn't love Katsu curry....? For those of you that haven't heard of Katsu curry, its a deliciously mild curry from Japan, that can be enjoyed by the whole family. Katsu actually means the fried part, in this case the chicken, BUT I have put a healthy twist on this recipe so that everyone can enjoy it.... the chicken is baked not fried saving on a few calories... does the chicken end up as golden as being fried in oil, no... but its still super crispy and just as delicious.
Spraying the coated chicken with a spray oil before popping in the oven will help to toast the breadcrumbs bit more if you have some handy but don't worry if you don't have any in the cupboard.
I know you're going to love this recipe, the curry sauce is just so moreish, it'll be a firm favourite in your house as it is in ours.
Prep time 10mins
Cooking time 25mins
2tbsp olive or veg oil
1 large onion, diced
1 medium carrot, diced
1tsp garlic paste (or 2 garlic gloves, peeled and crushed)
1tbsp ginger paste (or thumb sized piece of ginger, peeled and grated)
1/2tsp turmeric
2tbsp medium curry powder
2tsp plain flour
300ml chicken stock
300ml coconut milk
1.5tsp soy sauce
1tsp honey
100g frozen peas (optional)
2 chicken large chicken breasts
2tbsp plain flour, seasoned with a little salt and pepper
2 eggs, beaten
5tbsp Katsu breadcrumbs
Spray oil (such as frylight, this is optional it'll make your breadcrumbs go slightly browner but not necessary)
Pre heat the oven to 200c conventional or 180c fan.
While the oven is heating up start the sauce....
In a medium saucepan heat the oil on a medium heat, once heated add the onion and carrot and sauté gently until soft, about 8-10 mins, stirring often.
Now add in the garlic and ginger and gently cook for 2mins, please add a splash of water to the pan if it gets to hot and begins to stick. Burnt garlic is awful and will ruin any dish.
Once the garlic and ginger are nicely cooked go in with your turmeric and curry powder, this will dry the pan out so please ensure you add either a little more oil or water to ensure the spices cook out rather then stick and burn. Cook for 3mins.
Now add the plain flour, this will act as the thickening agent for the sauce, so again ensure the flour is cooked out (see tips) gently without sticking for around 2 mins.
Once the flour is cooked out nicely add in the stock, coconut milk, soy and honey. Give it all a good stir and then allow to bubble away on a simmer and thicken up.
If using pop the frozen peas in when your chicken has 5 mins cooking time remaining.
While the sauce is simmering lets cook the chicken.
Slice the two breast lengthways so you now have 4 thinner breasts.
On three separate plates put the seasoned flour on one, beaten eggs on another and Panko breadcrumbs on the 3rd.
Have a baking tray lined with baking paper or tin foil ready.
Take a chicken breast and firstly dip it in the flour, then the egg and finally the breadcrumbs, place on to the baking tray and repeat for the other breasts. Tip- use one hand when dipping in the dry ingredients and the other hand for the egg, this way you won't have Katsu'd fingers.
Once all the breasts have been nicely coated, spray them with some cooking oil if using and pop the tray in the oven and cook for 15 miuntes.
After 15mins, check that the chicken is cooked nicely.
Have a taste of your sauce and add a little ore soy if you think it needs a little more seasoning for your taste.
Before serving some people like to strain the sauce so that its smooth, sometimes I do but sometimes I think its a waste of the carrots and onions so I just serve it as it comes.
Serve with steamed basmati rice and place the chicken on top of the sauce so that it stays nice and crispy.
Enjoy this guilt free Katsu curry.
To cook out flour means to gently toast the flour until its no longer raw, this will add colour and more depth of flavour to a dish. To cook out you just cook the flour on a medium heat when added to a dish just for a few minutes.
