Chicken katsu curry: a weekday winter warmer | Real Homes

Chicken katsu curry: a weekday winter warmer

This chicken katsu curry recipe is easy to make and satisfying to eat

chicken katsu curry
(Image credit: Getty)

Like the taste of curry, but maybe not so much the heat? Chicken katsu curry hails from Japan and is more aromatic than spicy, making it perfect for those who prefer to go easy on the chillies. It's a simple dish that doesn't require lots of ingredients to prepare, which is a bonus on busy weekday nights.

Find more great recipes and food tips on our hub page. 

As the chicken is the star of the show here, it makes a lot of sense to get the highest-welfare meat you can find; go organic if you can for the best flavour and quality.

Also, this is a quick recipe that uses pre-bought katsu curry paste. You can make the katsu sauce by hand, but that will make the preparation and cooking time twice as long, so we prefer using a paste. 

Chicken katsu curry recipe

Ingredients
For this heartwarming Japanese-style mid-week dinner for two, you will need: 

  • 2 large chicken breasts
  • Japanese rice or any other type of short grain rice, 80 grams per person
  • Katsu curry paste, 150-200 grams, to taste
  • One large egg
  • Breadcrumbs, 100 grams
  • Rapeseed or olive oil, one-two tablespoons

Method: 

1. Break and whisk the egg in a mixing bowl. Coat the chicken breasts in the egg.

2. Pour the breadcrumbs into a separate bowl. Dip the egg-coated chicken in the breadcrumbs, ensuring they are evenly though thinly covered.

3. Drizzle lightly with oil and either grill on medium or bake on gas mark 6 until golden. Depending on the thickness and size of your chicken breasts, they should take around 15-20 minutes. Turn them over once during cooking. You can also fry the chicken, but that'll make the dish less healthy. 

4. While the chicken is grilling/baking, cook the rice. Cover the rice with cold water, making sure there's at least an extra inch of water on top of the rice. Boil on medium heat until the rice has absorbed the water and is turning sticky.

5. Now, prepare the sauce. Add a block of the curry paste to a small saucepan, add 350 ml of boiling water. Stir vigorously, until the paste is completely dissolved. If the sauce is too watery for your liking, add more paste. Experiment a little, as different makes of the katsu paste will give you slightly different consistency sauce. 

6. When the chicken breasts are an even, golden colour, take them out of the grill/oven and rest for five to ten minutes. Slice into strips before serving. 

Serve on top of the sticky rice and pour the katsu sauce on top. If you want an extra-healthy version of this dish, skip the egg and breadcrumbs and grill the breasts with just the olive oil.