- High in dietary fibre
- High in protein
- Nut free
- Peanut free
- Seafood free
- Shellfish free
- Over 4 serves veg or fruit
This hearty warm-you-up Japanese curry with crispy chicken katsu is the ultimate comfort meal. Its milder flavour means the kids can enjoy it, too.
- Serves4
- Cook time1 hour
- Prep time30 minutes
Ingredients
- 2 tsp vegetable oil
- 1 brown onion, sliced
- 2 carrots, peeled, coarsely chopped
- 4 garlic cloves, crushed
- 3cm-piece ginger, peeled, finely grated
- 4 cups (1L) chicken stock
- 2 tsp finely grated orange rind
- 50g butter
- 1/3 cup (50g) plain flour
- 1 tbs soy sauce
- 2 tsp honey
- 1 head broccoli, cut into florets
- 1 1/2 cups (180g) frozen peas
- Steamed short grain rice, to serve
- Sliced spring onions, to serve
- Sesame seeds, toasted, to serve
Spice mix
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1/2 tsp ground cardamom
- 2 star anise
Chicken katsu
- 2 1/2 cups (185g) panko breadcrumbs
- 1 free-range egg
- 1 tbs milk
- 1/4 cup (35g) plain flour
- 2 large Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
- Vegetable oil, to shallow fry
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the spice mix, heat a small frying pan over medium heat. Add the turmeric, coriander, cumin, black pepper, cardamom and star anise. Cook, shaking the pan occasionally, for 3-4 mins or until aromatic. Remove and set aside to cool.
Step 2
Heat the oil in a large heavy-based saucepan over medium heat. Cook the onion, stirring, for 5 mins or until soft and golden. Add the carrot, garlic and ginger and cook, stirring, for 5 mins or until fragrant. Add the stock and orange rind and bring to the boil. Reduce heat to medium-low and simmer, covered, for 10 mins or until carrot is almost tender.
Step 3
Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and stir to form a paste. Cook, stirring often, for 10 mins or until light golden brown. Stir in the spice mix and cook, stirring, for 3 mins or until mixture is dark golden brown and aromatic. Add to stock mixture and stir to combine. Add the soy sauce and honey and stir to combine.
Step 4
Simmer, uncovered, for 5 mins or until heated through. Add the broccoli and peas and cook for 10 mins or until sauce thickens and broccoli is tender. Remove star anise before serving.
Step 5
To make the chicken katsu, place the breadcrumbs in a shallow bowl. Season. Whisk the egg and milk in a bowl. Place the flour on a plate. Coat each piece of chicken in flour, shaking off excess. Dip in the egg mixture, then in the breadcrumb mixture and turn to coat. Transfer to a plate.
Step 6
Add enough oil to come 2cm up the side of a large deep frying pan. Heat over medium-high heat. Cook the chicken, in batches, for 5-6 mins each side or until golden and cooked through. Transfer to a baking tray. Cover loosely with foil to keep warm. Cut chicken into slices.
Step 7
Divide curry and rice among serving bowls and top with sliced chicken. Sprinkle with spring onion and sesame seeds.
Recipe tip
COOK. STORE. SAVE.
Smart swap: For a quick version of this recipe try using a pre-made chicken schnitzel.
Clever storage: Store any leftover curry sauce in an airtight container in the fridge for 2-3 days.
What makes Japanese curry different?
As the weather cools, this katsu curry recipe will be the go-to warming dish perfect for the whole family. Rich and satisfying, this version features a stew-style curry sauce loaded with carrots and broccoli and topped with crispy chicken breast slices fried in panko breadcrumbs.
While curry might not instantly come to mind when you think of Japanese food, many consider Japanese katsu curry the unofficial national dish. First introduced to the country by the British during the 1860s, it quickly gained popularity thanks to its unique flavour. The thicker sauce, sweeter taste and mild spice compared to other curries from around the world (like Indian curries) will make this a favourite in your household.
What is katsu curry made of?
There are two major components for making this dish at home: the katsu curry sauce and the crumbed chicken.
The sauce is made by combining chicken stock with onions, garlic and ginger, and a spice mix thickened with a roux. The spice mix is made from several ingredients you may already have in your pantry – including ground turmeric, coriander and cumin – to give the curry its unique flavour. Once combined, you’re looking for a mixture that is dark golden brown with a thick and silky consistency.
To prepare the chicken, set up your benchtop with a plate of panko breadcrumbs, a plate of flour, and a bowl of egg and milk mixture. Working with one piece of chicken at a time, coat each in flour and dip it into the egg mixture before coating it in the panko. Deep-fry over medium-high heat until golden and cooked through. You can also use store-bought chicken schnitzel to save time.
What can you serve with chicken katsu curry?
This chicken katsu curry recipe is best served hot so time your prep to ensure you’re cooking the katsu while the curry is simmering away. When you’re ready to serve, use a large sharp knife to cut the katsu into slices. Add a scoop of rice to individual bowls, and ladle over the curry sauce, ensuring each spoonful includes a few veggies, before topping with the sliced chicken and garnishes. You can also add pickled ginger.
To add a personal touch to this chicken katsu with curry, you can make a few easy swaps and additions, like using udon noodles instead of rice and adding a fried egg or Kewpie mayonnaise on top.
FAQs
Japanese curry
- Serves4
- Cook time1 hour
- Prep time30 minutes
Ingredients
- 2 tsp vegetable oil
- 1 brown onion, sliced
- 2 carrots, peeled, coarsely chopped
- 4 garlic cloves, crushed
- 3cm-piece ginger, peeled, finely grated
- 4 cups (1L) chicken stock
- 2 tsp finely grated orange rind
- 50g butter
- 1/3 cup (50g) plain flour
- 1 tbs soy sauce
- 2 tsp honey
- 1 head broccoli, cut into florets
- 1 1/2 cups (180g) frozen peas
- Steamed short grain rice, to serve
- Sliced spring onions, to serve
- Sesame seeds, toasted, to serve
Spice mix
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1/2 tsp ground cardamom
- 2 star anise
Chicken katsu
- 2 1/2 cups (185g) panko breadcrumbs
- 1 free-range egg
- 1 tbs milk
- 1/4 cup (35g) plain flour
- 2 large Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
- Vegetable oil, to shallow fry
Description
This hearty warm-you-up Japanese curry with crispy chicken katsu is the ultimate comfort meal. Its milder flavour means the kids can enjoy it, too.
Method
Step 1
To make the spice mix, heat a small frying pan over medium heat. Add the turmeric, coriander, cumin, black pepper, cardamom and star anise. Cook, shaking the pan occasionally, for 3-4 mins or until aromatic. Remove and set aside to cool.
Step 2
Heat the oil in a large heavy-based saucepan over medium heat. Cook the onion, stirring, for 5 mins or until soft and golden. Add the carrot, garlic and ginger and cook, stirring, for 5 mins or until fragrant. Add the stock and orange rind and bring to the boil. Reduce heat to medium-low and simmer, covered, for 10 mins or until carrot is almost tender.
Step 3
Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and stir to form a paste. Cook, stirring often, for 10 mins or until light golden brown. Stir in the spice mix and cook, stirring, for 3 mins or until mixture is dark golden brown and aromatic. Add to stock mixture and stir to combine. Add the soy sauce and honey and stir to combine.
Step 4
Simmer, uncovered, for 5 mins or until heated through. Add the broccoli and peas and cook for 10 mins or until sauce thickens and broccoli is tender. Remove star anise before serving.
Step 5
To make the chicken katsu, place the breadcrumbs in a shallow bowl. Season. Whisk the egg and milk in a bowl. Place the flour on a plate. Coat each piece of chicken in flour, shaking off excess. Dip in the egg mixture, then in the breadcrumb mixture and turn to coat. Transfer to a plate.
Step 6
Add enough oil to come 2cm up the side of a large deep frying pan. Heat over medium-high heat. Cook the chicken, in batches, for 5-6 mins each side or until golden and cooked through. Transfer to a baking tray. Cover loosely with foil to keep warm. Cut chicken into slices.
Step 7
Divide curry and rice among serving bowls and top with sliced chicken. Sprinkle with spring onion and sesame seeds.