Japanese chicken katsu curry

Updated at: Thu, 17 Aug 2023 08:50:45 GMT

Step 1

First make the sauce. Heat the oil in a large nonstick saucepan and add the chopped onions

Step 2

Cover with a lid and gently fry for 8-10 mins until well softened, stirring occasionally.

Step 3

Remove the lid, increase the heat a little and cook for 3 mins more, stirring often, until to he onions are pale golden brown. Be careful not to overcook or burn them

Step 4

Reduce the heat, add the ginger and garlic and simmer gently for 5 mins, stirring occasionally.

Step 5

Stir the curry powder, star anise, turmeric and a few twists of ground black pepper into the onions.

Step 6

Cook for 2 mins, stirring frequently.

Step 7

Sprinkle over the plain flour and stir well.

Step 8

Gradually add the chicken stock, stirring constantly until it is all incorporated.

Step 9

Add the tomato puree and bring to a simmer, then cook for 5mins, stirring occasionally.

Step 10

Remove from the heat and blitz with a stick blender until smooth.

Step 11

Cover with cling film and set aside while you prepare the chicken.

Step 12

Using 3 plates, put each of the flour, egg and breadcrumbs on their own plate.

Step 13

Take each chicken breast, coat it in the flour, then the egg, and finally the breadcrumbs.

Step 14

Set aside for a few minutes(or prepare in advance and keep in the fridge for 30 mins) to help firm the coating.

Step 15

Add the oil to a nonstick pan and heat. Be careful not to overheat and do not cover.

Step 16

Add the chicken breasts and cook for 5-6 minutes each side.

Step 17

Ensure chicken has cooked through.

Step 18

If the katsu sauce has cooled, heat it up again in a saucepan.

Step 19

Slice the chicken into segments and serve on a bed of rice, and pout some of the katsu sauce over the top.

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