Chris Bavin's Chicken Katsu Curry

A homemade version of the Japanese fast food classic, this recipe of breaded chicken with a fragrant curry sauce is bound to become a family favourite.

From the book

Fakeaway: Healthy Home-cooked Takeaway Meals by
Fakeaway: Healthy Home-cooked Takeaway Meals
Healthier, tastier versions of popular takeaway dishes.
Recreate everything from your favourite curry to a classic diner meal.
With healthy ingredient swaps and budget-friendly shopping tips.

Introduction

If you have ever ventured into a Japanese restaurant, this will be on the menu. Crispy coated chicken with a mildly spicy curry sauce – it’s a curry that the whole family will love. I use chicken breasts here, but boneless thigh fillets also work well.

Serves 4
Prep time: 20 min
Cook time: 30 min
Total time: 50 min

Ingredients

4 chicken breasts
salt and pepper
2 eggs, beaten
75g (2½oz) plain flour
150g (5oz) breadcrumbs
1 tsp ground turmeric
½ tsp curry powder
2 tsp vegetable oil
300g (10½oz) basmati rice
1 tbsp rapeseed oil
1 onion, finely chopped
1 carrot, finely copped
2 garlic cloves, crushed
1 tbsp curry powder
1 tsp garam masala
50g (1¾oz) smooth peanut butter
400ml (14fl oz) chicken stock
5 spring onions, sliced
1 red chilli, finely sliced

Instructions

Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Line a baking tray with baking parchment. 

Season the chicken with salt and pepper. Put the beaten eggs in one bowl, the flour in another bowl and the breadcrumbs in a third bowl. Season the flour with salt, pepper, the turmeric and 1 tsp curry powder.

Dip the chicken into the flour, then the egg and then the breadcrumbs. Repeat the process if you need to, to ensure that the chicken is thoroughly coated. Put the chicken onto the lined baking tray, drizzle over the vegetable oil and bake for 25 minutes until cooked.

Pour the rice into a measuring jug to find its volume, then place in a saucepan with 1½ times the amount of water. Add a pinch of salt. Cover with a lid and simmer until all the water has gone. Leave to stand for 10 minutes with the lid on. Use a fork to fluff the grains.

For the sauce, heat the rapeseed oil in a pan over a medium heat, add the onion and carrot and cook for 4–5 minutes until soft but not coloured. Add the garlic, curry powder and garam masala and cook for another 2 minutes. Add the peanut butter and stock and simmer gently for 2 minutes, stirring to make sure the peanut butter has dissolved. Remove from the heat and blend to a smooth sauce with a stick blender.

Put the rice into small bowls and pack it down. Slice the chicken and add it to the bowls with the sauce, spring onions and chilli.

829 kcal, 19g fat, 103g carbs, 60g protein.

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