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Chicken Katsu Curry

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“An unusual, sweet-tasting curry from Ching-He Huang adds a South East Asian touch to an Indian-style curry.”
READY IN:
1hr 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a saucepan and add the garlic, onions and apples.
  2. Cover and cook for 5 minutes. Pour over 1 cup of the water and bring to a simmer.
  3. Stir in the banana, honey, turmeric, curry powder and ketchup.
  4. Add the chicken broth and bring the sauce to boil. Season with salt and pepper.
  5. Mix the cornstarch with the remaining cup water, and add to the curry sauce.
  6. Simmer for 20 minutes, stirring occasionally.
  7. Tip the sauce into a large sieve or colander placed over a bowl, reserving any katsu curry sauce that drips into the bowl.
  8. While the sauce is cooking, prepare the chicken breasts.
  9. With a sharp knife, make two diagonal slashes across each breast and coat the chicken in flour on both sides.
  10. Dip each chicken portion in beaten egg, and then roll them in the breadcrumbs.
  11. Heat the oil in a wok and deep fry the chicken, two pieces at a time, for 3-4 minutes, until golden and crisp.
  12. Remove from the pan, drain on absorbent paper and keep warm while you finish making the curry.
  13. For the vegetable curry, melt the butter in a separate saucepan, and add the onions, carrots and potatoes.
  14. Stir and fry for 5-8 minutes, over a moderate heat, until just beginning to turn golden.
  15. Pour in the prepared katsu curry sauce, bring to a boil and simmer for 4-5 minutes.
  16. Slice the chicken breasts into strips and serve with a heap of steamed rice.
  17. Accompany with the piping hot vegetable curry sauce.

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