I first stumbled upon Jamie Oliver’s Chicken Katsu Curry while browsing through his cookbook one evening. I had just gotten home after a long day, hungry but not really sure what to make. I flipped through the pages, and there it was-this golden, crispy chicken served with a rich, fragrant curry sauce. It seemed like the perfect comfort food. I made it that night, and it was everything I hoped for-tender, crispy chicken paired with a flavorful, smooth sauce that wrapped around every bite. Since then, this dish has become a go-to favorite for me, and it’s always a hit when I cook for friends or family.
Now, let me guide you through this recipe in detail, and I’ll share some fun insights along the way.
Jamie Oliver’s Chicken Katsu Curry Recipe
Jamie’s approach to Chicken Katsu Curry is simple yet full of flavor. What I love most is how he balances the textures of crispy chicken with the creamy sauce. The curry itself isn’t overwhelming but brings enough heat and depth to elevate the dish. This recipe isn’t complicated but requires a bit of patience-though, as I’ve learned, the reward is definitely worth the time and effort.
Ingredients Needed
Before diving in, here’s a breakdown of the ingredients. The key to making this recipe pop is fresh, quality ingredients. Here’s what you’ll need:
For The Chicken Katsu
- 4 boneless, skinless chicken breasts – You’ll want them even in thickness for a crisp, consistent cook.
- Salt and pepper – Just enough to season.
- 1 egg – For binding the breadcrumbs to the chicken.
- Plain flour – To coat the chicken before dipping it into the egg.
- Panko breadcrumbs – These give the chicken its signature crispy texture.
- Vegetable oil – For frying, you’ll need enough to shallow fry.
For The Curry Sauce
- 1 onion – Finely chopped, it gives the sauce a soft sweetness.
- 2 cloves garlic – Minced, for that fragrant base note.
- Fresh ginger – A small piece, grated. It adds brightness and spice to the sauce.
- 1 tablespoon curry powder – This is your foundation for the curry flavor.
- 1 tablespoon soy sauce – To bring in a bit of savory umami.
- 1 tablespoon honey – For a touch of sweetness to balance the heat.
- 400ml coconut milk – Adds creaminess and richness to the sauce.
- 500ml chicken stock – For depth and to thin out the sauce.
- Salt – To taste.
How To Make Jamie Oliver’s Chicken Katsu Curry
When I first made this recipe, I was surprised by how quickly it came together once I had all the steps in place. Here’s how you’ll do it:
-
Prepare The Chicken
- Flatten each chicken breast between two sheets of cling film to ensure even cooking.
- Season with salt and pepper on both sides.
-
Breading The Chicken
- Set up a breading station: one plate with flour, another with the beaten egg, and a third with panko breadcrumbs.
- Coat the chicken in flour first, then dip it in the egg, and finally press it into the breadcrumbs until it’s fully covered.
-
Frying
- Heat oil in a large pan over medium-high heat. Once it’s hot, add the chicken.
- Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Once done, set the chicken aside on paper towels to absorb excess oil.
-
Making The Curry Sauce
- In a separate pan, sauté the onions, garlic, and ginger in a little oil until softened.
- Add the curry powder and cook for another minute to release the spices’ flavors.
- Stir in the soy sauce, honey, coconut milk, and chicken stock. Let this simmer for about 10 minutes, allowing it to thicken and develop rich flavors. Season with salt.
-
Assemble
- Slice the crispy chicken and serve it over a bed of steamed rice. Pour the curry sauce generously over the chicken. Garnish with herbs or pickled ginger if you like.
Ingredient Science Spotlight
Every ingredient in this recipe plays a crucial role. Here’s why they work so well together:
- Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than regular breadcrumbs, which gives the chicken its crispy, crunchy texture without absorbing too much oil.
- Coconut milk: It’s the secret to the smooth, creamy curry sauce. Unlike regular cream, coconut milk adds a subtle sweetness and a rich, tropical note that complements the savory soy sauce and curry powder.
- Soy sauce: The saltiness of soy sauce rounds out the dish, adding umami that balances out the sweetness from the honey and coconut milk.
- Honey: Not just for sweetness, honey adds a natural complexity to the sauce, enhancing the curry’s overall depth.
Expert Tips
Over the years, I’ve picked up a few tricks that make this recipe even better:
- Pounding the chicken: If you don’t have a meat mallet, a rolling pin works wonders. Flatten the chicken evenly so it cooks consistently, and you get that beautiful, crispy crust.
- Double-breading the chicken: For extra crunch, dip the chicken back into the egg and breadcrumbs for a second layer of coating.
- Simmer the sauce longer: Let the curry sauce simmer for at least 10-15 minutes. The longer it simmers, the deeper and richer the flavor becomes.
- Make ahead: You can prep the curry sauce a day in advance. It actually tastes better the next day after the flavors have had time to meld.
Recipe Variations
Once you’ve mastered Jamie’s version, here are some fun ways to switch it up:
- Spicy Katsu Curry: Add a small chopped chili to the curry sauce for a spicy kick.
- Vegetarian Version: Swap the chicken for breaded tofu or even cauliflower for a crispy veggie alternative.
- Different Proteins: You can use pork, fish, or even thinly sliced beef for a different take on the classic.
- Serving Style: Instead of white rice, try serving the katsu with brown rice, quinoa, or even a crisp salad for a lighter twist.
Final Words
This Chicken Katsu Curry is a dish that never disappoints. Whether it’s for a cozy dinner at home or for impressing guests, it’s one of those recipes that’s as satisfying to make as it is to eat. The crispy chicken and velvety sauce just hit the right notes. The great thing about it is you can adjust it to your liking with small tweaks or make it your own with different variations. Once you’ve made it a few times, you’ll have it down to a fine art.
FAQs
What Makes Jamie Oliver’s Chicken Katsu Curry Recipe Different?
Jamie adds a mix of spices and fresh ingredients, making the curry flavorful yet light compared to traditional katsu curries.
Can I Make The Chicken Katsu Curry In Advance?
Yes, you can prepare the chicken and curry sauce ahead of time, but it’s best to fry the chicken fresh for that crispy texture.
What Sides Go Well With Jamie Oliver’s Chicken Katsu Curry?
Steamed rice is a classic, but you could also serve it with a simple salad or pickled vegetables to balance the flavors.