A Japanese-inspired dish featuring crunchy chicken katsu and a rich, warmly spiced curry sauce. Easy to make and packed with flavor.
Hover over highlighted words in the instructions to see ingredient amounts.
Cut each chicken breast in half lengthways to create four fillets. Place each fillet between two sheets of baking parchment and beat with a rolling pin to even out the thickness.
Pour the milk into a bowl, season with a large pinch of salt, then add the chicken fillets. Cover and refrigerate for at least 20 minutes or up to 24 hours for more succulent chicken.
Prepare three separate bowls with flour (seasoned with togarashi), beaten eggs (stir in soy sauce), and breadcrumbs. Remove each chicken fillet from the milk, coat in flour, dip into eggs, then coat in breadcrumbs. Set aside on a plate. This can be done up to a day ahead and frozen.
To make the curry sauce, heat butter in a saucepan and sauté carrot and onion for 5 minutes. Add garlic and ginger and cook for a few more minutes. Stir in curry powder and cook for 1 minute. Add honey, ketchup, miso paste, and soy sauce to form a sticky paste and cook for another minute.
Pour in 700ml boiling water and crumble in the chicken stock cube. Cover and simmer for 20 minutes until the carrot is soft. Blend the sauce until smooth using a blender or hand blender. Season to taste. The sauce can be made up to three days ahead and chilled or frozen.
Heat a good layer of sunflower oil in a large frying pan. Fry as many chicken fillets as fit for 3-4 minutes on each side until deep golden and crisp. Keep cooked fillets warm in a low oven while frying the rest.
Mix shredded cabbage and nori, sprinkle with sesame seeds if using. Serve the chicken katsu topped with curry sauce alongside cooked rice and salad if desired.