How to make Katsu Chicken Curry

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs offer more fiber.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Chicken thighs are often cheaper and more flavorful.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Curry paste can be more affordable and flavorful.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Add corn flour to a bowl and mix with a bit of water to create a paste.

Coat chicken fillets in the corn flour paste until well coated.

Heat oil to 180 degrees Celsius for deep frying.

Deep fry the chicken fillets for a few minutes until golden brown.

Transfer the fried chicken to the oven and bake for 10-15 minutes at 180 degrees Celsius.

Julienne button carrots and finely slice red onions.

Cut cucumber in half, scoop out seeds with a spoon, and slice diagonally.

In a bowl, mix white wine vinegar, water, salt, pepper, and caster sugar.

Place the cucumber mixture in the fridge for 20 minutes to pickle.

Chop carrots and onions roughly, then puree them in a blender.

Add ginger (skin on), turmeric, garlic, and curry powder to the pureed mixture.

Heat oil in a pan, add the carrot and onion puree, and season with salt.

Cook the mixture for 15 minutes, adding water if it becomes too thick.

Blitz the mixture in a food processor or with a stick blender until smooth.

Check seasoning of the curry sauce and adjust if necessary.

Cook basmati rice for 5-6 minutes until done.

Plate the rice, add the curry sauce, and top with fried chicken and pickled vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens