Katsu Curry



2 chicken breast slices across
1 tsp garlic and ginger paste
Salt to taste
½ tsp Supreme Coarse Black Pepper
2 eggs, whisked
1 cup plain flour
2 cups panko breadcrumbs
Oil to shallow fry

Curry Sauce:
1 medium onion, sliced
1 medium carrot, sliced
1 tbsp Supreme Garlic Paste
2 Supreme Bay leaves
1 Supreme Star Anise
2 tbsp oil
2 tsp Supreme Mild Curry Powder
1 tsp Supreme Garam Masala
3 tbsp plain flour
5 cups chicken stock
2 tbsp soy sauce
1 tbsp honey
Salt to taste


Pound to 1 cm thickness. Add salt, pepper and garlic and ginger paste, rub well and set aside. Place flour, eggs and breadcrumbs in separate bowls. Coat chicken breast in flour, whisked eggs and then in panko breadcrumbs and set aside.

Curry Sauce:
Place a pot over medium heat. Add oil, onions, carrots, garlic and bay leaves, and cook until slightly softened. Add curry powder, garam masala and plain flour and cook for 1 minutes. Slowly stir in chicken stock, soy sauce and honey until well combined. Bring sauce to a boil then turn the heat down to low and simmer for 20-25 minutes or until sauce thickens. Add salt if needed then pour the curry sauce through a sieve; return to pot and keep on low heat until ready to serve.

In a large frying pan, heat enough oil to shallow fry over medium-high heat. Slow place chicken into hot oil and cook until golden brown and fully cooked. Once cooked, place on kitchen paper to absorb excess oil. To serve spoon sauce onto a plate, slice the chicken breasts and place on top and serve with steamed/boiled rice.

© Copyright 2024. All rights reserved.