Welcome to my Chicken Katsu Curry Recipe! I LOVE Chicken Katsu Curry! It is one of my favourites when we have a takeaway. I’ve made my own recipe to cook this at home as I love it so much. I have tried to make it slightly healthier as well, the original ones usually have a bread coated or deep fried chicken and this one is oven baked with a light flour and almond coating. I have also made this recipe adaptable forgluten free bods and it is dairy free as well! Enjoy!
Chicken Katsu Curry Recipe
- For the chicken...
- 4 Chicken breasts
- 2 tablespoons of plain flour (gluten free if using GF option)
- 2 tablespoons of ground almonds
- 1 egg, beaten
- For the sauce...
- 1 tablespoon of olive oil
- 2 large red onions
- 2 garlic cloves, chopped or a squeeze of garlic paste
- 1 teaspoon of ground ginger / 1 tablespoon of grated fresh ginger
- ½ teaspoon of garam masala powder
- 1 tablespoon of medium curry powder
- 1 tablespoon of plain flour (gluten free if using GF option)
- 1 tablespoon of Light Soy Sauce (gluten free if using GF option)
- 1 tablespoon of runny honey
- 500ml chicken stock - I used 2 chicken oxo cubes in 500ml of boiling water (gluten free if using GF option)
- Heat the oven to 180/ fan 160
- Prepare a baking tray with tin foil and grease (I used olive oil fry light)
- Beat the egg and place it in a bowl
- In a separate bowl, mix 2 tablespoons of flour and 2 tablespoons of ground almonds and mix
- Place a chicken breast in the egg bowl and thoroughly coat with egg, then place in the almond four mix and thoroughly coat, place on the baking tray
- Repeat with the remaining 3 breasts and sprinkle any remaining flour mix over the breasts
- Put the chicken in the oven and set the timer for 25 minutes
- While the chicken is cooking you can prepare your sauce
- Start with a large frying pan and add 1 tablespoon of olive oil
- Dice the onions and start to fry them off in the oil
- Then add the garlic, ginger, curry powder and garam masala and plain flour and cook them for a couple of minutes in the oil but be careful not to let them catch
- Then add in your wet ingredients- soy sauce, runny honey and chicken stock
- Let the sauce simmer for 10 - 15 mins until your chicken is cooked
I served this with white rice and chopped cucumber which are refreshing against the spice. I haven’t included how to cook the rice as I am terrible at it! A rice cooker is on my wish list…
- The sauce can pack a punch so I tend to serve it on the side in a jug instead of pouring it on the chicken to serve
- The sauce is also really nice with some diced carrot added but I didn’t have any on the day I made this one!
- For something less spicy reduce the amount of curry powder and garam masala
- You can also change the chicken for a different meat such as pork, prawn or salmon for a different dish!
Let me know if you make this recipe! Tag me on social media #juderiversbakes
If you’re looking for some more recipe inspo, then check out my other recipes here.
PS- Really hard to make a brown sauce look super appealing in a photo… Any tips on photography skills of this nature much appreciated!