Recipe Shed: Chicken Katsu Curry (aka Chip-Shop Curry Sauce!)

The first time I had this was in Wagamama’s restaurant chain. The chicken was crunchy on the outside, but soft and moist on the inside. And the katsu sauce was just amazing. I tried to pin down where I’d tasted it before, and then it hit me – it’s the same kind of sauce you get with chips in a decent fish ‘n chip shop.

The recipe below came about after a bit of trial and error, inspired by pne I’d read in Gizzi Erskine’s ‘Gizzi’s Magic Kitchen’ book. The first time I tried it, it was too carroty; the second time, I used too hot a curry powder. This version, using medium heat curry powder is just about perfect.

It’s important to use breadcrumbs with some texture, not the kind that have been ground to dust. I made my own by pulsing some breadsticks in the food processor, or you could use Japanese panko breadcrumbs.

Serves 2

100g flour, seasoned salt and
pepper
1 egg, beaten
100g homedade breadcrumbs or Japanese panko breadcrumbs
2boneless chicken breasts
100ml groundnut or vegetable oil
Medium egg noodles, to serve

For the sauce

1 tbsp sunflower oil
1 onion, peeled and chopped
3 garlic cloves, peeled
1 carrot, peeled and chopped
1 tbsp plain flour
2 tsp medium curry powder
300ml chicken stock
1 teaspoons honey
2 tsp soy sauce
1 bay leaf
1/2 tsp garam masala

1. Bread the chicken by first coating it in the seasoned flour, then dipping into the beaten egg, and finally into the breadcrumbs. Repeat, then put in the fridge to chill.

 

2. To make the sauce, heat the oil in a small non-stick saucepan, then add the onion and garlic and cook for 2-3 mins, until softened. Add the carrots and sweat for 10 mins, until tender and starting to caramelise. Stir in the flour and curry powder and cook for 1 min. Gradually pour in the stock until combined, then add the honey, soy sauce and bay leaf and bring to the boil. Turn down the heat and simmer for 20 mins, so the sauce thickens but is still of pouring consistency. Add the garam masala, then pass the sauce through a sieve (unless you prefer a chunky sauce). Return to the pan and keep on a low heat until ready to serve.

3. Heat the sunflower oil in a frying pan and fry the breaded chicken breasts for 5 mins on each side, or until golden and cooked through.

4. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. Slice the chicken diagonally and serve with the sauce drizzled over, on a bed of noodles.

 

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20 Comments

Filed under Poultry, Recipe Shed

20 Responses to Recipe Shed: Chicken Katsu Curry (aka Chip-Shop Curry Sauce!)

  1. Ali

    Chip shop curry sauce, yummy nothing like it :-) and that chicken looks scrummy too!

  2. This looks AMAZING! I LOVE Wagas katsu curry. Jewhurst (my OH) gets curry paste from the Chinese supermarket – you add water and it makes proper chinese/chip shop curry sauce. Will definitely store this one away for future use! :)

  3. Oooh and I have joined in with the linky – it’s an old recipe though, hope that’s ok. I’ll do a wee post now to direct people over here! xxx

  4. Post written and linky added!

  5. Rachel

    Hi Keith, curry looks lovely. Just dropped by to say congrats on the article in the Daily Mail – just saw it. Nice bit of writing there sir.

  6. Hi Keith

    Your Chicken Katsu Curry looks amazing. I’m going to have to give it a try. As promised I linked to one of my favorite chicken dishes, chicken sagwala.

    Enjoying your blog. Keep up the good work!

    Dan

  7. Pingback: RecipeShed – Roast Chicken Risotto | alysonsblog.com

  8. Daily Mail – get you – you wont be hanging about with us SAHMS much longer at that rate – great recipe will defo be trying

  9. oooh sounds and looks yum! one to try.

  10. That sounds gorgeous, I love that dish at Wagamama so I’ll definitely try this. Also really liking the sound of that Chinese supermarket curry paste! I’ve linked up a post from my (somewhat neglected) food blog, I’ll keep an eye out for next week and hopefully this’ll get me motivated to do recipes again. 😀

  11. Pingback: Chicken thighs in chunky barbecue sauce : recipe « « Eating with Kids Eating with Kids

  12. Hey ,
    Maybe a little off topic, however I like this chicken recipe because of its simplicity. It does not require a whole lot of preparation, so when you need a quick meal, provided that you use the canned Lima Beans and not the packaged ones, it can be put together within a half hour. In the event that the minced Chicken is Frozen, then I would start by putting that to defrost in the microwave, so that by the time the other ingredients are cooked, the meat will be ready to add to the pot. Another good thing about this recipe for the novice cook, is that it is so easy to adjust the flavour as you go along. You can season to taste right up to the very end and still end up with a meal that is totally enjoyable. As you can see, this recipe contains a lot of herbs and garlic which adds the spicy Caribbean taste and makes it all the more enjoyable.
    BTW great blogpost

  13. You bloody Poms and your funny chip shop curry sauces (and mushy peas etc). LOL I do love that curry sauce from the Japanese takeaways though and I think I did cook it up once Keith but you’ve saved me the job of looking up the recipe. I’ll give it a try. Thanks. It looks great.

    Love the Smurf movie review. Been wanting to take the kids to see it. Don’t mind if there’s something in it for me. LOL

    Yours in food and guilty pleasures,
    Anne @ Domesblissity xx

  14. Chip shop curry is always something I’ve avoided – with fish this good up here you don’t need it! That being said, that does look good.

  15. Nooooooo…This just looks extremely delicious! I just called my dad over to see it and ask if he can do it. LOL. Nom nom gonna have a delicious dinner today, gonna break my diet. Haha thanks for posting this! :)

  16. This looks yummy…. might have to rethink my cooking plans for the weekend to include it….

  17. Cor. That does look RIGHT tasty.

  18. Sab

    Just made it, seriously delicious!!!!

  19. Anna

    Hi, I made this the other night and it was delicious! I actually thought it was better than most lunch spots katsu! Keeping this recipe for the family archives :)