Crispy Japanese style Chicken Cutlets in a creamy Miso based Curry Sauce served with steamed Rice makes for a delicious winter dinner.

I was first introduced to Chicken Katsu Curry at Wagamama, a fast casual Asian style eatery in London. If you haven't made this before you must, its delicious and a hit with the kids. Wagamama serves a vegetarian version of this with Panko Breaded Sweet Potatoes which is superb, though I haven’t tried making it at home.

This dish is super easy to make, with the Curry Sauce being a quick sautéing of veggies, a dab of sauces, and a quick blitz. The thinly sliced Breaded Chicken Breast cooks quickly stove top. Marinate the Chicken in Milk as suggested below for a few hours or overnight for a succulent and soft chicken that goes so well against the Crunchy Panko Breadcrumb and rich Curry Sauce. We hope you love this recipe as much as we do.

Organic Ingredients, serves 4

For the Breaded Chicken

1 Pack Bell & Evans Organic, Air Chilled thinly sliced Chicken Breasts, or two Chicken Breast, cut in half to thin and then pounded, just a little to thin evenly. (At Wholefoods, Bell & Evans sell these already cut into thin slices)
1 Cup Panko Breadcrumbs + 1/2 Tsp. Celtic Sea Salt
2 Eggs + 1 Tbsp. Tamari Soy Sauce
1 Cup All Purpose Flour + 1 Tsp. Togarashi
2 Cups Milk + 1/2 Tsp. Celtic Sea Salt
1 Tbsp. Butter + 1 Tbsp. Olive Oil, for cooking

For the Curry Sauce

3 Cups Chicken Stock
1 Large Carrot, peeled & chopped into even size pieces (see photo)
1 Large Onion peeled & chopped into even size pieces (see photo)
1 Thumbs worth fresh Ginger, peeled & chopped (see photo)
4 Cloves Garlic, peeled & chopped (see photo)
2 Tbsp. Ground Curry Powder
1 Tbsp. Red Miso Paste
1 Tbsp. Ketchup
1 Tbsp. Tamari Soy Sauce
1 Tbsp. Honey
1 Tbsp. Butter
2 Tbsps. Extra Virgin Olive Oil

Method:

Place thinly sliced Chicken Breasts into an airtight glass container. Pour in Milk, seasoned with Salt and cover and refrigerate for a few hours and up to overnight. This will soften the Chicken.

Once Chicken is marinated, prepare your Breadcrumbs, Eggs, and Flour as indicated. One by one, remove Chicken from Milk, dip into Seasoned Flour, then into Seasoned Egg, and finally into Seasoned Breadcrumbs. Set aside on a plate while you coat the remaining three pieces.

Heat a cast iron skillet to medium high heat with 1 Tbsp. Olive Oil and 1 Tbsp. Butter. Once hot, place two pieces of breaded Chicken into the pan and cook for 6-7 minutes per side, or until crispy on the outside and cooked through. Set aside while you cook the remaining two pieces.

To make the Curry Sauce, bring a medium size saucepan to medium heat with 2 Tbsps. Olive Oil. Saute Onions and Carrots for 5 minutes or until Onions start to brown. Add in Ginger and Garlic and sauté for 1 minute. Add in Curry Powder and saute for 30 seconds. Add in Miso, Tamari, Ketchup and Honey and saute for 1 minute more. Pour in Chicken Stock and bring heat to high. Once it starts bubbling, cover and lower heat to a medium simmer. Simmer for 25 minutes. Remove from heat, uncover and blitz in a blender until smooth. Use an immersion blender if you have one, otherwise a regular blender or food processor works. Your Curry Sauce is now ready.

When ready to eat cut Chicken Katsu into 1/2 inch strips, and pour over Curry Sauce. Serve with Steamed Rice and a small Salad of Green Cabbage, Nori Seaweed. (Shredded Cabbage + Nori, no dressing).

Notes:

Make the Curry Sauce first, and while it’s simmering prepare and cook your Chicken.

Left over Katsu Curry Sauce is delicious the next day added to Chicken Stock to make a Ramen Noodle base. Try eating your Chicken Katsu on top of Ramen Noodles instead of with Rice. Add a boiled Egg and some Seaweed to the bowl.

Japanese Chicken Katsu Curry

Chinese Chicken Salad