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Katsu Curry Chicken

Recipes for Home and Restaurant

by Nadine Lloyd

Katsu Curry Chicken Recipe by Nadine Lloyd


(Serves 4)

  • 1kg (2.2lb.) chicken thigh fillets

  • 2 tablespoons Wanton soup powder

  • ½ cup plain flour – plus extra if required

  • ½ teaspoon M.S.G powder – or fine salt to season

  • ½ teaspoon pepper – freshly cracked

  • 2-3 large eggs – lightly beaten

  • 2-3 cups panko breadcrumbs ­– plus extra if required

  • Spray cooking oil

  • 2 cups short grain rice – cooked

  • 2 spring onions – sliced

Katsu Curry Sauce:

  • 1-2 tablespoons grape seed oil

  • 1½ teaspoons sesame seed oil

  • 1 large brown onion – finely diced

  • 1½ tablespoons ginger – grated

  • 1 tablespoon garlic – crushed

  • 1-2 tablespoons curry powder

  • 1½ teaspoons garam masala

  • 2 teaspoons plain flour

  • 1 tablespoon honey

  • ¼ cup soy sauce

  • 1 tablespoon sushi seasoning

  • 1l (2.1pt.) (4.2 cups) chicken stock or broth

  • Salt and pepper to taste


Katsu Curry Sauce:

Preheat the grape seed oil and sesame seed oil together in a large non-stick saucepan over high heat.

Add the onion, ginger, and garlic.

Stir-fry until the onion becomes translucent and fragrant.

Whisk in the curry powder, garam masala and flour.

Stir for 2-3 minutes and then whisk in the honey, soy sauce and sushi seasoning.

Gradually whisk in the chicken broth until smooth and slightly thickened.

Season with salt and pepper

Air Fried Chicken:

Using a medium-sized bowl, mix the flour, Wanton soup powder, M.S.G. powder (or fine salt) and ground pepper together.

Generously coat the chicken pieces in the flour mixture and then dip them into the beaten egg mix.

Finally, coat the chicken pieces in panko breadcrumbs, making sure to evenly coat the thigh fillets on all sides.

Using an air-fryer, line the tray evenly with foil.

Lay out the coated chicken and lightly spray with a little spray oil.

Katsu Curry Chicken on a Tray Recipe by Nadine Lloyd

Bake the chicken for 10-15 minutes at 180°C (365°F) until light golden brown and crispy, and the chicken is juicy and cooked through.

Cut the thigh fillets into sliced portions.

Layer the portions over a bed of rice.

Generously drizzle the katsu curry sauce over the fried chicken pieces.

Garnish with freshly sliced spring onions.

Serve hot.

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