Japanese Chicken Katsu Curry

2 chicken breasts
1 teaspoon garam masala
Vegetable oil, for frying
Steamed rice, to serve

For the Curry Sauce
2 onions, finely chopped
2 cloves garlic, finely chopped
1 bay leaf
1 tablespoon mild curry powder
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric
2 tablespoons plain flour
1 tablespoon cornflour
600 to 700ml chicken stock
1 to 2 tablespoons tamari or Japanese soy sauce
1 to 2 tablespoons brown sugar
1 teaspoon honey
Pinch sea salt

For the Katsu Coating
Plain flour, seasoned with salt
2 eggs, beaten
Japanese panko breadcrumbs

PREPARATION

COOKING

Prepare the curry sauce

1. Heat a generous drizzle of oil in a saucepan over medium heat.
2. Add finely chopped onions and cook slowly until softened and lightly golden.
3. Stir in garlic and cook briefly.
4. Add bay leaf, curry powder, garam masala, paprika and turmeric. Cook gently to toast the spices without burning.
5. Add plain flour and cornflour to form a light roux. Stir continuously so the flour cooks but does not colour too much.
6. Gradually add chicken stock a little at a time, stirring constantly to avoid lumps. The mixture will loosen, then thicken as it comes together.
7. Once all stock is incorporated, bring to a gentle boil.
8. Season with tamari, brown sugar and a pinch of salt. Taste and adjust balance.
9. Add a small amount of honey to round out the sweetness.
10. Reduce by about one third until the sauce becomes thick and coats the back of a spoon. Keep stirring so it does not catch on the base.
11. Lower to a very gentle simmer while you prepare the chicken.

Prepare the chicken katsu

1. Slice the chicken breasts horizontally to create thinner pieces. Lightly flatten if needed.
2. Season lightly with garam masala.
3. Set up three bowls: seasoned flour, beaten egg and panko breadcrumbs.
4. Coat the chicken in flour, then egg, then panko. Ensure an even coating.
5. Heat oil to 180°C. Test with wooden chopsticks. If bubbles form steadily, the oil is ready.
6. Fry the chicken pieces until golden brown and floating freely in the oil. Thin pieces will cook quickly, around 3 to 4 minutes.
7. Remove and drain on kitchen paper.

Assemble

1. Slice the crispy chicken into strips.
2. Place steamed rice into serving bowls.
3. Lay sliced katsu over the rice.
4. Spoon generous amounts of curry sauce over the top.

Serve immediately while the chicken remains crisp and the sauce is hot.

School of Wok Tips

• Cook onions slowly to build sweetness in the sauce.
• Add stock gradually to avoid lumps in the roux.
• Fry at 180°C for a golden, crisp coating.
• Slice chicken thin so it cooks quickly and stays juicy.

FAQs

Why use panko breadcrumbs?
Panko creates a lighter, crispier coating compared to regular breadcrumbs.

Can I make the curry sauce in advance?
Yes. Reheat gently and add a splash of stock if it thickens too much.

Why does the sauce thicken again after boiling?
The flour and cornflour activate fully at a boil, creating the final smooth texture.