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Michael Weldon’s Chicken Katsu Curry

A Japanese and Indian Fusion – Enjoy this Super Delicious and Flavorsome Meal with a bit of Crunch!

DIFFICULTY
SPICE LEVEL
45 mins TOTAL TIME
This recipe calls for

Patak’s Tikka Masala Paste 283g

Patak’s Tikka Masala Paste is a medium…

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This recipe calls for

Patak’s Mango Chutney 340g

Our mild mango chutney is a delicious…

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Ingredients

Katsu Chicken 

  • 2 chicken breasts, cut in half and pounded thin
  • 2 cups panko breadcrumbs 
  • 4 free range eggs 
  • 1 cup plain flour 
  • 1 tbs sesame seeds 
  • sea salt 

 Curry Sauce 

  • 2 tbs Patak’s Tikka Masala Paste 
  • 2 tbs olive oil 
  • 1 brown onion, diced 
  • 1 thumb size piece of ginger, diced 
  • 2 garlic cloves 
  • ½ apple, sliced thin 
  • ½ fennel, sliced thin 
  • ½ bunch coriander, stem chopped, leaf for garnish 
  • ½ cup Patak’s Mango Chutney  
  • Sea salt 

To Serve  

  • Side of cooked rice  
  • pickled ginger 

 

Method

  1. Set up a crumbing station for the chicken. Flour mixed with the salt in the first bowl, beaten eggs in the second and panko in the third. Crumb the chicken starting by coating flour then coat the flour in the eggs, then coat the eggs with breadcrumbs, really press the breadcrumbs on at this step to get lots of crumbs sticking. Repeat this process with all pieces of chicken.  
  2.  In a large frypan over a medium high heat add the onion, ginger, garlic and coriander with the olive oil. Cook for a couple of minutes until the ingredients soften and become fragrant. Add the spices and toast off until aromatic.   
  3. Add the flour, mango chutney and 2 cups of water. Bring to a boil then reduce to a simmer and cook until the sauce thickens. Taste the sauce for seasoning and adjust to your liking. Keep warm. 
  4.  Heat 1 cm of oil in a frypan to 180 degrees (C). Add the crumbed chicken into the 2 pieces at a time. Cook until golden brown all over and the chicken is cooked through.  
  5.  Serve in a bowl with a bed of steamed rice. Slice the chicken into bite sized strips and place onto the rice. Spoon over the curry, garnish with coriander and pickled ginger. Serves 4.

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