Chicken Katsu Curry with a Japanese Sesame Cabbage Slaw
Chicken Katsu Curry with a Japanese Sesame Cabbage Slaw
Ingredients
For the Chicken Katsu
- 2 chicken breasts
- 100 g plain flour
- 1 egg
- 1 tablespoon milk
- 50 g panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- as needed oil, for frying
For the Curry Sauce
- 1 tablespoon oil
- 1 onion, grated
- 2 carrots, grated
- 2 potatoes, grated
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 tablespoon turmeric
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 400 ml coconut milk
- 200 ml chicken stock
For the Japanese Sesame Cabbage Slaw
- 1/2 head cabbage, finely sliced
- 1 carrot, finely sliced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame seeds
For Serving
- as needed cooked rice
Instructions
- 1
Take the 2 chicken breasts and butterfly them. Place them between two sheets of parchment paper or plastic wrap.
⏱️ 5 min
- 2
Using a meat mallet or rolling pin, flatten the chicken breasts until they are uniformly thin.
⏱️ 5 min
- 3
Season both sides of the flattened chicken breasts liberally with 1 teaspoon salt and 1 teaspoon pepper.
⏱️ 2 min
- 4
Set up a dredging station with three separate bowls: Bowl 1 with 100g plain flour, Bowl 2 with 1 egg and 1 tablespoon milk whisked together, and Bowl 3 with 50g panko breadcrumbs.
⏱️ 3 min
- 5
Dredge each chicken breast by first coating it completely in the flour, shaking off any excess.
⏱️ 3 min
- 6
Next, dip the floured chicken into the egg wash, allowing any excess to drip off.
⏱️ 3 min
- 7
Finally, coat the chicken thoroughly in the panko breadcrumbs, gently pressing them onto the surface to ensure they adhere well.
⏱️ 3 min
- 8
Place the breaded chicken katsu on a wire rack and refrigerate for 30 minutes. This step helps the breading set and prevents it from falling off during frying.
⏱️ 2 min
- 9
Heat 1 tablespoon oil in a large pan or pot over medium heat.
⏱️ 2 min
- 10
Grate the 1 onion, 2 carrots, and 2 potatoes directly into the heated pan.
⏱️ 5 min
- 11
Add 1 tablespoon grated fresh ginger and 2 cloves minced garlic to the pan.
⏱️ 2 min
- 12
Sauté the vegetables and aromatics for approximately 10 minutes, stirring occasionally, until they have softened.
⏱️ 10 min
- 13
Stir in 1 tablespoon curry powder, 1 tablespoon garam masala, and 1 tablespoon turmeric. Continue to cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min
- 14
Add 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon ketchup, and 1 tablespoon Worcestershire sauce to the pan. Stir thoroughly to combine all the ingredients.
⏱️ 2 min
- 15
Pour in 400ml coconut milk and 200ml chicken stock.
⏱️ 1 min
- 16
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 15 minutes. Stir occasionally to prevent sticking and ensure even cooking, until the sauce has thickened and the vegetables are tender.
⏱️ 15 min
- 17
Remove the pan from the heat. Use an immersion blender to blend the sauce until it is completely smooth. If an immersion blender is not available, carefully transfer the sauce in batches to a regular blender, blend until smooth, and then return it to the pan.
⏱️ 5 min
- 18
Keep the curry sauce warm over very low heat while you prepare the katsu.
⏱️ 1 min
- 19
In a clean pan, heat enough oil for frying. Ensure there's enough oil to cover at least half of the chicken breast for shallow frying.
⏱️ 3 min
- 20
Carefully place the refrigerated chicken katsu into the hot oil.
⏱️ 1 min
- 21
Fry for 3-4 minutes per side, or until the chicken is golden brown, crispy, and cooked through. Ensure the internal temperature reaches a safe level.
⏱️ 8 min
- 22
Remove the fried chicken katsu from the oil and place it on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min
- 23
Once slightly cooled, slice the chicken katsu into even strips.
⏱️ 2 min
- 24
In a mixing bowl, combine the 1/2 head of finely sliced cabbage and 1 finely sliced carrot.
⏱️ 5 min
- 25
In a separate small bowl, prepare the dressing by whisking together 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey until well combined.
⏱️ 2 min
- 26
Pour the prepared dressing over the cabbage and carrot mixture.
⏱️ 1 min
- 27
Sprinkle 1 tablespoon sesame seeds over the slaw.
⏱️ 1 min
- 28
Mix everything thoroughly to ensure the vegetables are evenly coated with the dressing.
⏱️ 2 min
- 29
Serve a generous portion of cooked rice onto a plate or into a bowl.
⏱️ 1 min
- 30
Ladle the warm, smooth curry sauce over the rice.
⏱️ 1 min
- 31
Arrange the sliced crispy chicken katsu on top of the curry.
⏱️ 1 min
- 32
Serve the Japanese sesame cabbage slaw on the side or directly on top of the dish.
⏱️ 1 min
Kitchen Tools
Chicken Katsu Curry with a Japanese Sesame Cabbage Slaw
For the Chicken Katsu
- 2 chicken breasts
- 100 g plain flour
- 1 egg
- 1 tablespoon milk
- 50 g panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- as needed oil, for frying
For the Curry Sauce
- 1 tablespoon oil
- 1 onion, grated
- 2 carrots, grated
- 2 potatoes, grated
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 tablespoon turmeric
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 400 ml coconut milk
- 200 ml chicken stock
For the Japanese Sesame Cabbage Slaw
- 1/2 head cabbage, finely sliced
- 1 carrot, finely sliced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame seeds
For Serving
- as needed cooked rice
Instructions
- 1
Take the 2 chicken breasts and butterfly them. Place them between two sheets of parchment paper or plastic wrap.
⏱️ 5 min - 2
Using a meat mallet or rolling pin, flatten the chicken breasts until they are uniformly thin.
⏱️ 5 min - 3
Season both sides of the flattened chicken breasts liberally with 1 teaspoon salt and 1 teaspoon pepper.
⏱️ 2 min - 4
Set up a dredging station with three separate bowls: Bowl 1 with 100g plain flour, Bowl 2 with 1 egg and 1 tablespoon milk whisked together, and Bowl 3 with 50g panko breadcrumbs.
⏱️ 3 min - 5
Dredge each chicken breast by first coating it completely in the flour, shaking off any excess.
⏱️ 3 min - 6
Next, dip the floured chicken into the egg wash, allowing any excess to drip off.
⏱️ 3 min - 7
Finally, coat the chicken thoroughly in the panko breadcrumbs, gently pressing them onto the surface to ensure they adhere well.
⏱️ 3 min - 8
Place the breaded chicken katsu on a wire rack and refrigerate for 30 minutes. This step helps the breading set and prevents it from falling off during frying.
⏱️ 2 min - 9
Heat 1 tablespoon oil in a large pan or pot over medium heat.
⏱️ 2 min - 10
Grate the 1 onion, 2 carrots, and 2 potatoes directly into the heated pan.
⏱️ 5 min - 11
Add 1 tablespoon grated fresh ginger and 2 cloves minced garlic to the pan.
⏱️ 2 min - 12
Sauté the vegetables and aromatics for approximately 10 minutes, stirring occasionally, until they have softened.
⏱️ 10 min - 13
Stir in 1 tablespoon curry powder, 1 tablespoon garam masala, and 1 tablespoon turmeric. Continue to cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 14
Add 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon ketchup, and 1 tablespoon Worcestershire sauce to the pan. Stir thoroughly to combine all the ingredients.
⏱️ 2 min - 15
Pour in 400ml coconut milk and 200ml chicken stock.
⏱️ 1 min - 16
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 15 minutes. Stir occasionally to prevent sticking and ensure even cooking, until the sauce has thickened and the vegetables are tender.
⏱️ 15 min - 17
Remove the pan from the heat. Use an immersion blender to blend the sauce until it is completely smooth. If an immersion blender is not available, carefully transfer the sauce in batches to a regular blender, blend until smooth, and then return it to the pan.
⏱️ 5 min - 18
Keep the curry sauce warm over very low heat while you prepare the katsu.
⏱️ 1 min - 19
In a clean pan, heat enough oil for frying. Ensure there's enough oil to cover at least half of the chicken breast for shallow frying.
⏱️ 3 min - 20
Carefully place the refrigerated chicken katsu into the hot oil.
⏱️ 1 min - 21
Fry for 3-4 minutes per side, or until the chicken is golden brown, crispy, and cooked through. Ensure the internal temperature reaches a safe level.
⏱️ 8 min - 22
Remove the fried chicken katsu from the oil and place it on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min - 23
Once slightly cooled, slice the chicken katsu into even strips.
⏱️ 2 min - 24
In a mixing bowl, combine the 1/2 head of finely sliced cabbage and 1 finely sliced carrot.
⏱️ 5 min - 25
In a separate small bowl, prepare the dressing by whisking together 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey until well combined.
⏱️ 2 min - 26
Pour the prepared dressing over the cabbage and carrot mixture.
⏱️ 1 min - 27
Sprinkle 1 tablespoon sesame seeds over the slaw.
⏱️ 1 min - 28
Mix everything thoroughly to ensure the vegetables are evenly coated with the dressing.
⏱️ 2 min - 29
Serve a generous portion of cooked rice onto a plate or into a bowl.
⏱️ 1 min - 30
Ladle the warm, smooth curry sauce over the rice.
⏱️ 1 min - 31
Arrange the sliced crispy chicken katsu on top of the curry.
⏱️ 1 min - 32
Serve the Japanese sesame cabbage slaw on the side or directly on top of the dish.
⏱️ 1 min