This is a great recipe to have when you fancy something that’s extremely tasty and not too much hassle. Although there was a bit of washing up after, so try and grab someone to help you out!
If you’re like me, occasionally I like to order something in. Whether it’s at home of a weekend or at work when I’ve forgotten my lunch. Everybody loves a take out! A regular in my order history is the Chicken Katsu Curry from Wagamamas. Don’t get me wrong, I’ll try all the other dishes, but when I’m looking to play it safe, I turn to a Katsu Curry.
In a previous blog, Bex mentioned a vegan udon noodle dish that is also loosely inspired by the Waga’s menu, so I will get her to post that soon. It’s lovely.
Back to the Katsu… so, unfortunately, our house is just outside the catchment area for any delivery service, so, I decided to start making my own. I’m not really a fan of jars of sauce… obviously, if you’re short on time they’re great, but on the whole, we try to make our food from scratch. It’s like anything really, the more you do it, the easier it becomes. I also think it’s more rewarding, tastes better than a jar, and has to be healthier for you. Win/Win/Win.
It’s relatively easy to make the sauce and to be honest if you don’t want to…you don’t even have to breadcrumb the chicken. Up to you. I always throw some green veg on the side to give it a little colour and you know, make myself feel better.
Preparing your chicken prior to cooking!
You’ll need 3 x separate bowls, to get the chicken ready! In each bowl, you’ll need to put your flour, egg and breadcrumbs. Now traditionally Panko breadcrumbs are used but unfortunately I didn’t have any. I had to use just normal breadcrumbs.
Once the bowls are ready, flatten the chicken breasts with a rolling pin or your hand until they are between 1-2cm thick. Dip the chicken firstly into the Flour, shaking off any excess. Ensure the whole piece is covered. Then dip this piece into the Egg bowl to cover and finally coat with breadcrumbs. Repeat this with the second breast and then set aside whilst you start making your sauce. For some reason our chicken breasts were huge!
- FOR THE CHICKEN:
- 2 x Chicken Breasts (Flattened)
- 50g of Panko or Normal Breadcrumb
- 50g of Plain Flour
- 1 x Egg
- 1 x Tbsp Vegetable Oil
- FOR THE CURRY SAUCE:
- 1 x Chopped Onion
- 2 x Crushed Garlic Gloves
- 1 x piece of fresh Ginger (1 Inch)
- 2 x Tbsp of Flour
- 1 x Tbsp of Curry Powder
- 2 x Tsp of Honey
- 2 x Tsp of Soy sauce
- 500ml x Chicken stock
FOR THE CHICKEN
- In 3 x separate bowls, put your flour, egg and breadcrumb in readiness for your flattened chicken breasts.
- Between two pieces of cling film on a chopping board - flatten the chicken breasts with a rolling pin or your hand, until they are between 1-2cm thick.
- Firstly, dip the flattened chicken into the flour, shaking off any excess. Ensure the whole piece is covered. Then dip this piece into the Egg bowl to cover and finally coat with breadcrumbs. Repeat this with the second breast and then set aside whilst you start making your sauce. For some reason our chicken breasts were huge!!
FOR THE CURRY SAUCE:
- Put a drizzle of oil in a pan over a medium heat. Add your chopped onions and fry for around 5 minutes.
- Add in your crushed Garlic and the ginger peeled and chopped – cook for a further minute.
- Boil your kettle ready for the Chicken Stock
- Sprinkle in the 2 x Tbsp of flour and the 1 x Tbsp of Curry Powder and let this cook.
- Prepare your chicken stock, then slowly pour this into the pan, stirring constantly.
- Add the soy sauce and the honey, then let this simmer whilst you get on with the chicken.
- Once the chicken is cooked, I then blitzed the sauce up in a blender to ensure a smoother consistency. Some chunks remained.
If you want rice and vegetables, I put 2 x pans of water on to bring to the boil ready for cooking.
HOW TO COOK THE CHICKEN:
- Heat a thin layer of vegetable oil in a non-stick frying pan over a medium to high heat.
- I don't have a thermometer so I used the end of a wooden spoon to check my oil is ready. If it starts to bubble up, the oil is ready, if it bubbles vigorously, the oil is too hot.
- I then placed the two prepared chicken pieces into the oil and fried for 5 minutes each side.
- If you have a thermometer then it makes this process much easier - the safe internal temperature for chicken is 165° Fahrenheit (75° Celsius)
- If you're cooking the chicken, sauce, rice and vegetables it's best to be fully prepared. Make sure you have a clear idea of the recipe and timings before starting off.
- You need 3 x separate bowls for the egg, flour and breadcrumb when preparing the chicken - a bit of washing up but it's worth it!
Amount Per Serving: Calories: 845Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 240mgSodium: 1107mgCarbohydrates: 81gFiber: 6gSugar: 16gProtein: 71g
Slice the chicken up, plate up whatever you’re having with it, and pour over the sauce. Enjoy 🙂
Thanks for reading my Chicken Katsu Curry post. It wasn’t the easiest to make it look fancy on the plate – I also wanted to eat it whilst it was still hot. The main thing was, it tasted great!
Check out some of our other posts from our ‘Comfort Foods’: