Chicken Katsu Curry Recipe (from scratch)

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often less expensive.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork cutlet

Chicken thighs are juicier, while pork cutlet can be a cost-effective alternative.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Homemade blends can reduce additives, while curry paste is often cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola oil is budget-friendly.

Toast 3.5 teaspoons of curry powder and 0.5 teaspoons of cumin in a frying pan over medium heat until slightly darkened.

Remove from heat and set aside.

In a new pan, heat 1 tablespoon of beef fat over medium heat.

Add 3 cloves of minced garlic and 50 grams of minced fresh ginger, cooking until fragrant.

Add thinly sliced onion and cook until it becomes a paste, about 30 minutes, adding water to unstick if necessary.

Once the onion is a thick paste, add 3 tablespoons of flour and mix well.

Stir in the toasted spices.

Gradually add 900 milliliters of chicken bouillon, mixing until smooth.

Add 3 tablespoons of marmalade, 2 teaspoons of coriander powder, 0.5 teaspoons of ground cloves, 1 teaspoon of cardamom powder, 2 teaspoons of ginger powder, and a bay leaf. Simmer for 2 hours, stirring occasionally.

For the chicken, cut 2 chicken breasts into thin cutlets, seasoning with salt and pepper.

Flatten the chicken to ensure even cooking, wrapping in plastic wrap and pounding to about 1 centimeter thick.

Heat oil to 170 degrees Celsius (340 degrees Fahrenheit).

In a bowl, mix 100 grams of plain flour, 100 milliliters of water, and 2 eggs to create a batter.

Prepare a tray with 50 grams of panko breadcrumbs and 4 tablespoons of powdered parmesan cheese, mixing well.

Coat the chicken in plain flour, then dip in the batter, and finally coat with the panko and parmesan mixture.

Shallow fry the chicken for 3 minutes on each side, or deep fry for 3 minutes per side, until golden brown.

Transfer the fried chicken to a wire rack to drain excess oil.

Check the curry, adjust thickness if necessary, and remove from heat.

Slice the fried chicken and serve over rice with curry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens