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Katsu Chicken with Curry Sauce
Katsu Chicken with Curry Sauce is a modern Australian recipe for a Japanese-fusion recipe of breadcrumbed chicken with an Anglo-Indian curry style sauce. The full recipe is presented here and I hope you enjoy this classic Australian version of: Katsu Chicken with Curry Sauce.
prep time
25 minutes
cook time
45 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : CurrySauce RecipesSpice RecipesChicken RecipesFusion RecipesAustralia Recipes
I’m a big fan of Japanese tonkatsu pork and I was really intrigued when I came across this Japanese fusion recipe from Australia that blends Japanese style breadcrumbed chicken with an Anglo-Indian curry style sauce. This is an economical dish due to the use of chicken thighs. We’ve made this for a Friday night supper several times and rally enjoyed it. Serve with a dry, hoppy, pilsner style beer.
Ingredients:
4 chicken thighs, skinned, boned and beaten flat
45g (1/3 cup) plain (all-purpose) seasoned flour
1 egg
1 tbsp cold water
75g (1 cup) panko breadcrumbs
80ml (1/3 cup) vegetable oil
1 onion, thinly sliced
1 carrot, chopped
4 garlic cloves, finely chopped
1 tbsp curry powder (mild or hot)
2 tsp cornflour (cornstarch)
500ml (2 cups) chicken sock
1 tbsp light soy sauce
2 tsp runny honey
Spring onion, sliced at a bias, to garnish
Method:
Begin by breading the chicken. Coat the fillets with flour and dust off the excess. Place the egg, beaten with the water, in a bowl and the panko breadcrumbs on a plate. Dip the chicken in the egg and water mix, ensuring that both sides are coated. Then dip in the breadcrumbs, pressing with your hands to coat evenly. Sit the coated chicken on a plate and chill in the refrigerator until needed (this will help the breadcrumbs stick during cooking).
Now prepare the curry sauce. Heat 1 tbsp of the oil in a medium saucepan or wok. Add the onion and fry for about 5 minutes, stirring frequently until golden. Reduce the heat to low, add the carrot and garlic and sir-fry for about 6 minutes, until tender.
Scatter over the curry powder and cornflour (cornstarch) and stir to combine. Cook for 1 minute, stirring constantly then take off the heat then gradually stir in the stock until smooth. Mix in the soy sauce and honey then return the curry sauce to the heat. Bring to a boil, reduce to a simmer and cook for 10 minutes, until thickened. Adjust the seasonings to taste.
In the meantime, add the remaining oil to a large frying pan over medium heat. Gently nestle in the chicken and fry for about 3-4 minutes on each side, until golden brown and cooked through. Transfer to kitchen towels to drain.
To serve, spoon white rice (preferably sushi rice) onto four warmed serving dishes. Spoon over the curry sauce then slice the breaded chicken and arrange on top. Garnish with the sliced spring onion and serve.
Accompany with a simple salad of shredded cabbage, thinly sliced red or yellow bell pepper and sliced spring onions lightly dressed with rice vinegar.
