Chicken katsu curry
- ⏱ 30 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Crispy breaded chicken breasts served with a thick curry sauce, fluffy white rice, and optional Japanese pickles.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Chicken katsu curry
0/0
COOK 1COOK 2
1Mise en place
Prep 1 egg: beat
2Prepare the onion
3Plate and serve
+ 10 more steps in the app
Chicken katsu curry
0/0
COOK 2COOK 1
1Mise en place
2Prepare the onion
Dice the onion
3Plate and serve
+ 10 more steps in the app
Ingredients
- 1 onion (diced)
- 2 garlic cloves (minced)
- 1 tbsp curry powder
- 2 tbsp plain flour
- 1 tsp turmeric
- 500 ml chicken stock
- 1 tbsp soft brown sugar
- 2 tbsp oil
- salt for curry, to taste
- 4 chicken breasts
- 2 tbsp flour
- 1 egg (beaten)
- 100 g panko breadcrumbs
- salt for chicken, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 1 egg: beat
2. Prepare the onion COOK 1
- Dice the onion
3. Prepare the garlic COOK 2
- Mince the garlic cloves
4. Bread the chicken COOK 1
- If you have 4 large chicken breasts, cut them in half to make 4 portions
- Dredge the chicken breasts first through seasoned flour, egg wash and finally the panko breadcrumbs
🤝 Cook 2 hands over the egg.
5. Sweat the onion COOK 2
- In a small pan, sweat the onion down with a little oil, season
- Add the garlic cloves and cook until softened but not coloured
- Add the curry powder, plain flour and turmeric and stir to coat the onions
- Cook out for a couple of minutes
- Add the chicken stock a little at a time to stop lumps forming
🤝 Cook 1 hands over the onion.
6. Fry the chicken COOK 1
- In a non stick frying pan, heat 2 tbsp of oil and fry the chicken breasts for 5–6 minutes on both sides until golden brown, crispy and cooked through
7. Thicken the sauce COOK 2
- Add the soft brown sugar and continue to cook until you can no longer taste the flour and the curry is a thick sauce consistency
🤝 Cook 1 hands the small pan to Cook 2.
8. Plate and serve BOTH
- Leave the chicken to rest for a few minutes before carving into slices and serving with the sauce on a bed of fluffy white rice, and some Japanese pickles if you like
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