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I was first introduced to Katsu Curry right here in Ireland, of all places, during a lunch break at our workplace canteen. The taste was incredible — crispy chicken katsu smothered in a rich and velvety sauce. To be honest, it was the perfect comfort food and immediately became a favourite of mine. As soon as I tasted it, I knew I had to try making my own version at home.
Adding My Own Twist
Like always, I wanted to add my own twist and make it even better. My version of the sauce has roasted bell peppers for some extra oomph and a hit of lime juice to brighten the flavour palette. The combination is unbeatable balance of savoury, tangy and slightly sweet flavours I absolutely adore.
There are two essential ingredients that really brings this dish together: good quality curry powder and coconut milk. And don’t you ever skimp on the curry powder — it’s the star of the show!
How I Serve Katsu Curry
The dish is more than enough with rice, but I often serve with a side of red cabbage. It gives that extra crunch and freshness… I mean on top of that crispy chicken. But like I said, the Katsu Curry is perfectly satisfying on its own, too!
A Recipe That’s Here to Stay
I’m for sure not the only one who loves this recipe. My roommates absolutely adored it, and it’s firmly on the “please make this again” list! Every time I make this, I’m yet again reminded of how much joy a comforting dish like this can bring to a household.
How about you try and make this for your family and friends?
Chicken Katsu Curry
Dive into Katsu Curry, where crispy chicken katsu meets a creamy curry sauce with a twist of roasted red peppers and lime zest.
Total1 h
Prep20 min
Cook40 min
Servings5
Units
Servings
Cook ModeKeeps your screen on while cooking
Ingredients
Chicken Katsu
4chicken breasts
a pinchsalt and pepper
2.5 dlflour
a pinchsalt, pepper and paprika each
2eggs, beaten
2.5 dlbreadcrumbs
5 dlvegetable oil
Curry Sauce
1 tbspvegetable oil
1medium onion, finely chopped
2 clovegarlic, minced
1 tbspgrated ginger
2 tbspcurry powder
1 tbspflour
1carrot, chopped
2roasted red bell peppers, chopped
1lime, zested and juiced
5 dlchicken stock
2.5 dlcoconut milk
1 tbspsoy sauce
1 tbsphoney
a pinchsalt and pepper
Instructions
You can mark a step completed by clicking on it.
Prepare the Chicken
1Flatten and season the chicken breasts with salt and pepper. Dredge in flour, dip in eggs, and coat with breadcrumbs.
2Fry in hot oil until golden and cooked through. Slice into strips.
Make the Curry Sauce
3Sauté onion, garlic, and ginger in oil. Stir in curry powder and flour.
4Add carrot, roasted red peppers, lime zest, and juice, then pour in chicken stock and coconut milk.
5Simmer for 20 minutes, then blend until smooth. Stir in soy sauce and honey. Season to taste.
Serve
6Serve sliced chicken katsu over rice, smothered in the curry sauce.
Nutritional Information
621
kcalper serving31% RI
Fat36 g
51% RI
Saturated Fat13 g
65% RI
Carbohydrates43 g
16% RI
Sugar7 g
7% RI
Protein30 g
60% RI
Fibre3 g
12% RI
Sodium1200 mg
52% RI
Nutritional values are approximate and sourced from the USDA FoodData Central database. Reference intake (RI) percentages are based on a 2,000 kcal daily diet for an average adult.
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