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Chicken Katsu Curry Recipe UK

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 people
Ingredients Equipment Method

Ingredients
  

Sauce
  • 2 Red onions sliced
  • 2 Carrots chopped
  • 5 Garlic cloves crushed
  • 1 tbsp Mild or medium curry powder
  • 1 tbsp Tomato puree
  • 4 tsp Soy sauce
  • 600 mls Chicken stock
Chicken
  • 4 Chicken breasts
  • 1 slice Wholemeal bread OR blitzed to crumbs
  • 3 tbsp Panko breadcrums
  • 1 Lemon zested
  • 1 Egg beaten
Vegan Ingredients (Use instead of chicken, or use a mix)
  • 1 Sweet potato OR sliced
  • 1 Butternut squash OR sliced
  • 1 Aubergine OR sliced
  • 1 Courgette sliced

Equipment

  • Chopping board
  • Vegetable peeler
  • Vegetable knife
  • Garlic press
  • Measuring spoons
  • Measuring jug
  • Frying pan
  • Large saucepan
  • Stick blender

Method
 

  1. Pre-heat the oven to 220 degrees
  2. Soften the onions in a saucepan pan. You may need to add a tbsp or two of water if they start to stick
  3. Addthe carrots for another 5 mins
  4. Add all the other sauce ingredients and bring to the boil. Reduce the heat and simmer for 25 minutes.
  5. Mixthe bread crumbs and lemon rind on a plate
  6. Beat the egg and put on a separate plate
  7. Dip the chicken (or the vegetables) in the egg, then coat with the crumbs
  8. Puton a tray lined with grease proof paper. Cook for 25 minutes, or until thechicken is cooked and the juices run clear
  9. Blend the sauce ingredients until smooth
  10. Serve with Thai vegetables and jasmine rice. Garnish with chopped chilli and spring onions.