Authentic Chicken Katsu Curry
with sesame oil rice & a red cabbage salad

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Authentic Chicken Katsu Curry

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Adjust Servings:
Katsu Sauce
1 large white [roughly chopped] Onions
2 cloves of [minced] Garlic
1 thumb-sized piece of Ginger
1 large Carrot
1 tsp Garam Masala
1 tsp Turmeric
1 tsp Curry Powder
1 tsp Mango Chutney
4 tsp Cornflour
Buttermilk Chicken
4 free-range Chicken Breast
200ml Buttermilk
2 tsp Garam Masala
150g Panko or normal Breadcrumbs
Sesame Oil Rice
50ml Sesame Oil
300g long grain Rice
Click for recipe Pink Onions
Red Cabbage Slaw
1/4 thinly sliced Red Cabbage Slaw Red Cabbage Use a mandoline
2 tsp Sesame Oil
1 [juiced] Lemon

      The number one seller last season!

      • 70 minutes
      • Serves 4
      • Medium


      • Katsu Sauce

      • Buttermilk Chicken

      • Sesame Oil Rice

      • Red Cabbage Slaw



      Chicken Katsu Curry Recipe – Best Seller Of 2019!

      My Japanese night with the crispy chicken katsu curry & vegan jackfruit 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!

      Now, you have 2 options:

      1. 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 £10 mandoline, it’s a game-changer!
      2. OR, if it has been a long day, you can buy this incredible curry stock online and then buy some breaded chicken pieces from your local shop. 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?!



      Buttermilk Chicken Preperation

      1. Firmly flatten the chicken breasts with the palm of your hand. 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. Remove the chicken from the buttermilk shaking off the excess and then turn in the breadcrumbs on a plate, pressing down to make them stick and flatten them a little more. The more the crispier!


      Katsu Curry Sauce & Rice

      1. In a large pan on medium-low heat, add a splash of oil. When hot, add the chopped onion, garlic, ginger and carrot, coriander stalks and spices for 15 minutes, stirring regularly. You want it to start to caramelise.

      2. Stir in the cornflour, followed by mango chutney and then pour in 700ml of boiling water and leave to cook for 15 minutes on a high heat, or until reduced to a nice sauce consistency, stirring occasionally.

      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. 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 and seasoning to taste and leave with the lid on.

      4. If you want your sauce smooth, simply blitz it in a food processor or leave it be with delicious chunks of veggies. You decide!


      Red Cabbage Slaw

      1. Using a mandoline or finely slicing your red cabbage, add to a bowl with 1 tsp sesame oil, lemon juice and seasoning. Get your hands in and combine well crunching the slaw together. You can also add grated carrot and white cabbage also.


      Buttermilk Chicken Cooking

      1. Just under half fill a large sturdy pan with vegetable or rapeseed oil – the oil should be 8cm deep (test with a ruler before hot!). Then heat up the oil so it is 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 veg or bread and wait until it turns golden.

      2. Once ready, carefully lower the chicken into the oil away from you, fry for 8-10 minutes, or until golden and cooked through, then drain on kitchen paper. For a healthier alternative, drizzle with oil and cook in the oven for 20-30 minutes at 200c until cooked through.

      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 and next to the rice, cover with the thick sauce, add your pickled pink onions, spring onions and red cabbage slaw.

      OPTIONAL - Add black sesame seeds for extra presentation points!


      Biffen's Kitchen

      Surf-Inspired Recipes from my food truck in Croyde, North Devon.

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