Biff’s Chicken Katsu Curry
With sesame oil rice & a easy cabbage salad. The number one seller last season! Click here for the pink onion recipe.
- Katsu Sauce
- 2 medium white [roughly chopped]Onions
- 2 cloves of [minced]Garlic
- 1 thumb-sized piece ofGinger
- 1 largeCarrot
- 1 tbspGaram Masala
- 1 tspTurmeric
- 1 tbspCurry Powder
- 1 tbspMango Chutney
- Buttermilk Chicken
- 4 free-rangeChicken Breast
- 200 mlfull fat milk is also fine to use
- 2 tspGaram Masala
- 150 g Panko or normalBreadcrumbs
- 30 gCoriander
- 100 gFlour
- Sesame Oil Rice
- 50 mlSesame Oil
- 300 g long grainRice
- Pink Onions
- Cabbage Slaw
- 1/4 thinly slicedRed Cabbage
- Use a mandoline
- 2 tbspBroad Beans
- 1/4 thinly slicedWhite Cabbage
- Use a mandoline
- 2 tspSesame Oil
- 1 tsp [fresh or flakes]Chilli
- 1 tspMango Chutney
- 1 [juiced]Lemon
- 1Buttermilk Chicken Preperation
1. Firmly flatten the chicken breasts with the palm of your hand or a rolling pin. Place them in a big bowl and pour over the buttermilk, curry powder, salt, garlic and combine well. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
2. Add the 100g flour and 1tsp salt into a large bowl and then the breadcrumbs in another bowl.
3. Now follow these steps for a super crispy chicken result:
- Remove the chicken from the buttermilk shaking off the excess.
- Place into the flour bowl coasting all sides
- Quickly dunk the floured chicken back into the buttermilk bowl and then straight into the breadcrumb bowl, pressing down to make them stick. Once one is ready, place in a tray until all breasts are ready for frying!
- 2Katsu Curry Sauce & Rice
1. In a large pan on medium-low heat, add a splash of oil. When hot, add the chopped onion, ginger and carrot and cook for 10 minutes. Then add the garlic, coriander stalks and spices and cook for another 5 minutes.
SPICE! If you like it spicy, simply add a whole fresh chilli or dry chilli flakes to taste.
2. Stir in the remaining flour leftover from the breaded chicken stage (should be around 4 tbsp worth, if not add extra) and combine well. Next, add the mango chutney and then pour in 500ml of boiling water and simmer for 15 minutes on a medium heat, or until reduced to a nice sauce consistency, stirring occasionally.
If you want your sauce smooth, simply blitz it in a food processor or leave it be with delicious chunks of veggies. You decide!
3. While the sauce is cooking, it's time to cook the rice. Wash the rice in cold water 4/5 time to remove the starch and dust. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off, add the sesame oil, a good pinch of salt and pepper, stir with a fork to fluff up and leave the lid on until the rest of the meal is ready.
- 3Red Cabbage Slaw
1. Using a mandoline or finely slicing your cabbage and add to a large bowl.
2. Grab a jar with a lid and add 1 tbsp sesame oil, mango chutney, chilli flakes, broad beans, lemon juice and a small pinch of salt and pepper. Get your hands in and combine well crunching the slaw together.
TIP: If you want to bulk the salad out, you can also add grated carrot, kale and sliced green.
- 4Buttermilk Chicken Cooking
1. Just under half fill a large sturdy pan with vegetable oil (6cm deep) and heat until smoking hot!
TIP: Never fill your pan more than half full otherwise it's going to be very messy when you add the chicken in. You will know when the oil is hot enough if you add a piece of bread and wait until it turns golden.
2. Once ready, carefully lower the chicken into the oil facing away from you, fry for 8-10 minutes, or until golden and cooked through, then drain on kitchen paper.
3. When you are ready to munch, add the rice to a small bowl, press down and turn over on each plate to make a small dome, slice the chicken into strips next to the rice, cover with the thick sauce, add your pickled pink onions, coriander and cabbage slaw.
OPTIONAL - Add black sesame seeds for extra presentation points and if you were down at my van this summer, halloumi fries are an added bonus!
BIFF, BOSH, KATSU NOSH!
Chicken Katsu Curry Recipe – Best Seller Of 2019 & 2020!
My Japanese night with the crispy chicken katsu curry & vegan aubergine curry recipe was the number one seller last season!
This was a sellout most night in the Biffen’s Kitchen food van and now I am here to share my recipe with you so you can create the dish all year round!
This is a delicious curry-based meal that will please both adults and kids. I’ll leave the heat level down to you!
Now, you have 2 options:
- Follow the authentic easy katsu curry sauce & buttermilk chicken with the recipe below! You will need to marinate the chicken for a least 2 hours or overnight so plan ahead. To make the slaw, I would recommend getting yourself a £12 mandoline, it’s a game-changer!
- OR, if it has been a long day, you can buy this delicious katsu curry stock, then buy some breaded chicken pieces from your local shop, microwave rice and salad in a bag. This will turn this 1hour recipe to a 30-minute quick recipe.
This is the same sauce recipe I use for my vegan & vegetarian katsu curry recipe but replacing the chicken with delicious aubergine katsu curry recipe.
This is better than Wagamama’s katsu curry! Thanks Biff.
Top 3 Katsu Curry Facts
- Curry originates in Indian cuisine and was brought to Japan by the British Empire in 1870’s.
- It is commonly served in three main forms: curry rice, curry noodles, and curry-filled pastry.
- The basic vegetables for the curry sauce are onions, carrots, and potatoes.
Ready to get cooking?!