Chicken katsu curry
Australian Gourmet Traveller fast recipe for chicken katsu curry.
- Serves 4
Print
Ingredients
- 8 skinless chicken thigh fillets
- For dusting: seasoned plain flour
- 2 eggs, lightly beaten
- For coating: panko crumbs
- For shallow-frying: peanut or grapeseed oil
- To serve: steamed rice
- To serve: thinly sliced spring onion
Katsu sauce
- 2 tbsp peanut or grapeseed oil
- 1 onion, thinly sliced
- 1 tbsp finely grated ginger
- 2 garlic cloves, finely chopped
- 1 tbsp curry powder
- 2 tbsp plain flour
- 600 ml chicken stock
- 60 ml (¼ cup) soy sauce
- 2 tsp honey
- 2 tsp rice vinegar
- 1 tsp garam masala
Method
Main
- 1For katsu sauce, heat oil in a saucepan over medium-high heat, add onion, ginger and garlic and sauté until tender (3-4 minutes). Add curry powder, stir until fragrant, then stir in flour and cook until sandy (1-2 minutes). Gradually whisk in stock, add soy sauce and honey and simmer, whisking occasionally, for about 10 minutes. Stir in rice vinegar and garam masala and keep warm.
- 2Meanwhile, preheat oven to 220C. Dip chicken in flour, then egg, then panko crumbs, shaking off excess in between. Heat oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes). Transfer to oven until cooked through (3-4 minutes). Serve with steamed rice, and topped with katsu sauce and spring onion.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
