Crispy Curry Chicken Breast — Chicken Katsu Curry
Around 38% fewer calories and significantly lower fat, panko-crumbed chicken breast air-fried rather than deep-fried with a reduced-oil curry sauce, with the authentic crisp coating, mild sweetness, and deep curry sauce of the classic.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Butterfly and season chicken breasts with salt and pepper. Mix flour, panko, and a pinch of salt in separate shallow bowls. Beat egg in another bowl. Finely dice onion and carrots, mince garlic, grate ginger. Measure all curry sauce ingredients.
Bloom
Heat 1 tsp oil in a saucepan over medium heat. Add diced onion and carrot, cook 8 minutes until softened. Add minced garlic, grated ginger, and curry powder; stir 2 minutes until fragrant.
Build
Sprinkle flour over the curry mixture, stir 1 minute to coat. Gradually pour in 500ml chicken stock while stirring continuously to avoid lumps. Add soy sauce and coconut sugar, stir to combine.
Simmer
Reduce heat to low and simmer sauce 15 minutes until thickened and smooth, stirring occasionally. Stir in garam masala, taste, and adjust seasoning with salt and pepper. While sauce simmers, coat chicken: dust in flour, dip in beaten egg, coat thoroughly in panko breadcrumbs.
Crisp
Air fry katsu at 200°C for 14–16 minutes, flipping halfway, until coating is deep golden and chicken is cooked through (internal temp 75°C). Alternatively, bake on a rack at 220°C for 20 minutes.
Plate
Slice katsu chicken and arrange over steamed rice. Pour curry sauce alongside. Serve with pickled daikon and shredded cabbage on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.