Chicken Katsu Curry Recipe

Total Time:

45 minutes(Cooking)



Chicken Katsu Curry Recipe

Serve this tasty chicken with steamed rice, udon noodles, or butter and garlic potatoes and carrots!


2 tbspbutter
2 clovesgarlic, chopped
1small onion, chopped
3Granny Smith apples, peeled, cored and diced
500mlboiling water
2bananas, sliced
2 tbsphoney
1 tbspturmeric
0.5 tsphot Madras curry powder
2 tbsptomato ketchup
450mlchicken stock
1 tbspsalt
1 tbspground black pepper, or to taste
2 tspcornflour
600gchicken, skins removed and boneless (4 chicken breasts)
200gplain flour
4eggs, beaten
500mlgroundnut oil


  1. Sauce
  2. Heat a large pan over high heat and melt the butter.
  3. Saute the garlic and onions.
  4. Add apples, boiling water, bananas, honey, turmeric, Madras powder and ketchup.
  5. Bring the sauce to the boil and add the chicken stock, water, blended cornflour, salt and pepper. Cook for 20 minutes, stirring occasionally.
  6. Strain the sauce through a sieve into a bowl, discarding any solids. Cover with foil and keep warm in the oven (you can reheat in a small pan to make sure it is piping hot before serving) Chicken
  7. Make some slits in the chicken breasts to ensure the heat will get through.
  8. Coat the breasts in plain flour and shake off any excess.
  9. Dip the breasts in to the beaten egg. Then coat evenly with the breadcrumbs.
  10. Heat a wok over a high heat and add the groundnut oil.
  11. Deep fry the chicken breasts until golden brown, about 5-6 minutes.
  12. Keep them warm on a plate covered with foil in the oven until all the pieces are cooked
  13. Serve the chicken with the curry sauce,

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