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Jamie Oliver Chicken Katsu Curry Recipe

Jamie Oliver Chicken Katsu Curry recipe
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Chicken Katsu Curry is a Japanese dish featuring breaded and fried chicken paired with a mild, slightly sweet curry sauce. The sauce is made using onions, carrots, garlic, curry powder, and coconut milk, creating a creamy, aromatic, and slightly spicy topping for the crispy chicken.

Ingredients

For the Chicken Katsu:

  • Chicken Breasts (2, skinless & boneless, flattened slightly) – Tender and juicy base.
  • Flour (½ cup, for dredging) – Helps the breadcrumbs stick.
  • Eggs (2, beaten) – Binds the coating.
  • Panko Breadcrumbs (1 cup) – Creates an extra crispy texture.
  • Salt and Black Pepper (to taste) – Enhances flavor.
  • Vegetable Oil (for frying) – Ensures a golden crust.

For the Katsu Curry Sauce:

  • Onion (1 large, finely chopped) – Adds sweetness.
  • Garlic (2 cloves, minced) – Enhances depth.
  • Carrot (1 large, grated) – Brings natural sweetness.
  • Ginger (1-inch piece, grated) – Adds warmth and aroma.
  • Curry Powder (1 tbsp, mild or medium) – The key spice.
  • Turmeric (½ tsp) – Enhances color and earthiness.
  • Coconut Milk (1 cup) – Gives a creamy texture.
  • Chicken Stock (1 cup) – Forms the base of the sauce.
  • Soy Sauce (1 tbsp) – Adds umami.
  • Honey (1 tsp, optional) – Balances spice with sweetness.
  • Cornstarch (1 tbsp mixed with 2 tbsp water) – Thickens the sauce.

For Serving:

  • Steamed Rice – Classic pairing.
  • Fresh Salad or Pickled Veggies – Adds freshness.
  • Sesame Seeds (for garnish, optional) – Adds crunch.

Instructions

Step 1: Prepare the Chicken

  1. Season the chicken breasts with salt and black pepper.
  2. Dredge each piece in flour, then dip into beaten eggs, and coat with panko breadcrumbs. Press gently to ensure an even coating.
  3. Heat vegetable oil in a pan over medium heat. Fry the chicken for 4-5 minutes per side until golden brown and fully cooked. Dry your hands with paper towels.

Step 2: Make the Katsu Curry Sauce

  1. In a saucepan, heat 1 tbsp oil over medium heat. Add chopped onion, garlic, grated carrot, and ginger. Sauté for 5 minutes until soft.
  2. Stir in curry powder and turmeric, cooking for 1 minute to release the flavors.
  3. Pour in chicken stock, coconut milk, soy sauce, and honey. Simmer for 10 minutes until slightly thickened.
  4. Blend the sauce using an immersion blender (optional) for a smooth consistency.
  5. Mix cornstarch with water, add to the sauce, and stir until thickened.

Step 3: Assemble and Serve

  1. Slice the crispy chicken katsu into strips.
  2. Serve over steamed rice, drizzling with katsu curry sauce.
  3. Garnish with sesame seeds or fresh coriander (optional).

Find it online: https://britishbakingrecipes.co.uk/chicken-katsu-curry/