Juicy, tender chicken katsu curry is a mild Japenese curry...definitely a family favourite!
My first time tasting a katsu curry was at Ramen. And it was love at first taste. I'm a sucker for trying new dishes and breaded chicken...this was a winner before the fork even hit my mouth!
There is nothing quite like a lovely flavoursome curry for dinner. I could eat curry several times a week and not tire of it.
This chicken katsu curry is something special. It feels like it should be very naughty but it's not.
Katsu curry originated in Japan but has travelled far and wide. And is actually quite easy to make at home.
Chicken Katsu Curry
Originally, katsu is made by rolling chicken in a panko crumb and deep-frying it. With a few tweaks and modifications, this healthy version can be enjoyed by all the family.
I have not compromised on taste with this chicken katsu curry. I've opted for baking over deep frying. And I've traded the panko crumb for an almond crumb.
And the dish comes together beautifully.
This is the perfect Friday or Saturday fakeaway. It is ten times tastier than anything you'll pick up from your local takeaway. And I guarantee, it's at least twice as healthy.
The katsu curry sauce is very simple to prepare. And we love to save any leftover sauce and freeze it for homemade curry chips!
- If you're vegetarian, substitute the chicken for cauliflower or your favourite vegetarian protein.
- To save on time, make the curry sauce ahead of time and stored in the fridge. Or batch make the sauce and store in the freezer.
- Double up on the recipe and save some for lunch the following day.
If curry is your thing too, then I have a feeling you'll love these other curry recipes also:
Be sure to let us know if you try this recipe - your feedback is much appreciated!