Description
Jamie Oliver’s Chicken Katsu Curry is a Japanese-inspired dish featuring breaded and fried chicken served with a mildly spiced, thick curry sauce. The sauce is made with onions, carrots, garlic, and curry powder, creating a smooth, aromatic topping for the crispy cutlet.
Ingredients
Scale
For the Chicken Katsu:
A crispy, golden crust gives the dish its signature crunch.
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- 2 boneless, skinless chicken breasts
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- 1 cup plain flour
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- 2 eggs (beaten)
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- 1 ½ cups panko breadcrumbs
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- 1 teaspoon salt
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- ½ teaspoon black pepper
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- ½ teaspoon paprika (optional, for extra flavor)
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- 2 tablespoons vegetable oil (for frying)
For the Katsu Curry Sauce:
A thick, flavorful sauce complements the crispy chicken.
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- 1 tablespoon vegetable oil
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- 1 onion (finely chopped)
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- 1 carrot (grated or finely chopped)
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- 2 cloves garlic (minced)
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- 1-inch piece ginger (grated)
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- 1 tablespoon curry powder
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- ½ teaspoon turmeric
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- 1 tablespoon plain flour
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- 500ml chicken or vegetable stock
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- 1 tablespoon soy sauce
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- 1 teaspoon honey
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- 1 teaspoon garam masala
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- 1 teaspoon apple cider vinegar or rice vinegar
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- Salt and black pepper (to taste)
For Garnish and Serving:
The right sides and toppings complete the dish.
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- Steamed jasmine or sushi rice
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- Shredded cabbage or fresh salad
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- Sliced spring onions
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- Lime wedges
Instructions
Step 1: Prepare the Chicken Katsu
Crispy breaded chicken is the star of the dish.
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- Place the chicken breasts between two sheets of plastic wrap or parchment paper.
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- Pound them lightly to an even thickness (about 1 cm thick).
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- Season both sides with salt, black pepper, and paprika.
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- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
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- Dredge each chicken breast in flour, then dip into the beaten egg, and coat with panko breadcrumbs.
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- Press the breadcrumbs firmly onto the chicken for extra crispiness.
Step 2: Fry the Chicken
Golden-fried chicken gives this dish its signature crunch.
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- Heat 2 tablespoons of vegetable oil in a pan over medium heat.
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- Fry each breaded chicken breast for 4-5 minutes per side until golden brown and crispy.
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- Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Prepare the Katsu Curry Sauce
A smooth, lightly spiced sauce enhances the dish’s flavors.
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- Heat 1 tablespoon of oil in a saucepan over medium heat.
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- Add chopped onions and cook for 5 minutes until softened.
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- Stir in grated carrot, garlic, and ginger, cooking for another 2 minutes.
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- Add curry powder, turmeric, and flour, stirring well for 1 minute.
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- Gradually pour in chicken stock, stirring continuously to prevent lumps.
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- Add soy sauce, honey, garam masala, and vinegar.
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- Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
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- Blend the sauce with an immersion blender for a smooth texture, or leave it chunky if preferred.
Step 4: Assemble and Serve
The final presentation enhances the dining experience.
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- Slice the crispy chicken katsu into strips.
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- Pour the katsu curry sauce over steamed rice.
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- Place the sliced chicken on top.
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- Garnish with shredded cabbage, spring onions, and lime wedges.