I still remember the first time I tasted Chicken Katsu Curry. It was on a rainy day in a small corner restaurant tucked away in a busy street. The crispy chicken cutlet, smothered in a rich, aromatic curry sauce, was like a warm hug on a chilly afternoon. It was a dish I never knew I needed until that moment, and it instantly became a favorite comfort meal.
A few years later, I stumbled across Jamie Oliver’s version of Chicken Katsu Curry, and it was a revelation. His recipe takes all the comforting flavors of this Japanese-inspired dish and elevates it with a simple yet refined approach. I decided to try making it myself, and I haven’t looked back since. The combination of crispy chicken, smooth curry, and a hint of sweetness became a go-to recipe in my kitchen.
Jamie Oliver’s Chicken Katsu Curry Recipe
Jamie’s recipe is straightforward and forgiving, making it a perfect option for both beginners and seasoned home cooks. What I love about it is how accessible the ingredients are and how the cooking process doesn’t overwhelm you with complexity.
The dish features breaded chicken that is deep-fried until golden and crispy, paired with a rich, mildly spicy curry sauce. The curry itself is not too heavy or greasy, but instead has a balance of flavors that comes from combining vegetables, spices, and a touch of sweetness.
If you follow Jamie’s method, you’ll end up with a dish that is both crispy and comforting with just the right amount of heat.
Ingredients Needed
When I first attempted this recipe, I was pleasantly surprised by how few ingredients were required. Most of them were already in my pantry or fridge. Here’s the basic list you’ll need:
- Chicken breasts – Boneless and skinless work best for quick cooking.
- Panko breadcrumbs – These Japanese breadcrumbs give the chicken its signature crunch.
- Flour – For coating the chicken before dipping in egg and breadcrumbs.
- Eggs – For binding the breadcrumbs to the chicken.
- Vegetable oil – For frying the chicken.
- Onion – A base for the curry sauce; adds sweetness when caramelized.
- Carrot – Adds texture and sweetness to the curry sauce.
- Garlic – For a savory depth of flavor in the sauce.
- Ginger – A hint of spice that pairs well with the curry.
- Curry powder – The essential spice that gives the dish its signature flavor.
- Tomato paste – For a touch of acidity and depth in the sauce.
- Coconut milk – Adds creaminess to balance the curry’s heat.
- Soy sauce – Adds saltiness and umami.
- Sugar – Just a pinch to balance out the richness of the curry.
You’ll also need cooked rice, which is essential to serve alongside the curry.
How To Make Jamie Oliver’s Chicken Katsu Curry
Making Jamie Oliver’s Chicken Katsu Curry is an incredibly rewarding process. Here’s how I break it down:
- Prepare the chicken: Start by tenderizing the chicken breasts. This step helps them cook evenly and makes them more juicy. Coat the chicken in flour, dip it in beaten egg, and then coat it with panko breadcrumbs. I find pressing the breadcrumbs into the chicken gives the best result.
- Fry the chicken: Heat oil in a frying pan over medium heat. Fry the chicken until golden and crispy on both sides. You want the crust to be firm, while the inside stays juicy.
- Make the curry sauce: In another pan, sauté onions, garlic, and ginger until soft and fragrant. Add the carrot and let it cook for a few minutes before adding curry powder. The combination of those ingredients creates a base for the curry sauce that’s rich in flavors. Pour in the coconut milk and tomato paste, then let it simmer.
- Serve: Once the chicken is done, slice it thinly. Serve it over a bed of rice, topped with the curry sauce. You can also garnish with some fresh cilantro for an extra burst of freshness.
Ingredient Science Spotlight
Each ingredient in Jamie Oliver’s Chicken Katsu Curry has a specific role in creating the perfect balance of texture and flavor.
- Panko breadcrumbs: Unlike traditional breadcrumbs, panko is lighter and airier. This helps create that crispy, crunchy texture without being overly greasy.
- Coconut milk: The creaminess of coconut milk is a game-changer. It helps mellow out the heat from the curry powder and gives the sauce a velvety texture.
- Curry powder: This blend of spices is the heart of the dish. It’s a combination of turmeric, coriander, cumin, and sometimes fenugreek, which together create that distinct earthy flavor.
- Soy sauce: It’s not just for saltiness. Soy sauce introduces umami, which rounds out the flavor profile, making the curry more savory and satisfying.
Expert Tips
To make your Chicken Katsu Curry even better, here are a few tips I’ve picked up over time:
- Use a thermometer: When frying the chicken, ensure the oil temperature stays around 350°F (175°C). Too hot, and the outside burns before the inside cooks. Too cool, and the chicken becomes soggy.
- Double breading: For an extra-crispy crust, try double-dipping the chicken. Coat it once in flour, then egg, and then breadcrumbs. Repeat this process for a thicker, crunchier coating.
- Make the curry ahead: If you’re short on time, the curry sauce can be made ahead and stored in the fridge for a day or two. The flavors actually deepen and improve with time.
- Adjust the sweetness: Jamie’s recipe uses a bit of sugar to balance out the spice, but you can adjust this based on your preference. If you like it sweeter, add more sugar or even a bit of honey.
Recipe Variations
While Jamie’s recipe is delicious on its own, here are a few fun variations:
- Add vegetables: You can throw in some peas, bell peppers, or zucchini to the curry sauce for extra texture and color.
- Spicy Katsu Curry: If you like heat, add some chili paste or fresh chilies to the curry sauce. A splash of sriracha can elevate the spice level without overpowering the flavor.
- Katsu with Pork: Swap the chicken for pork cutlets for a different take on the dish. Pork and curry pair wonderfully together, especially with the crispy texture.
- Vegetarian Version: Use tofu or even breaded eggplant slices instead of chicken for a vegetarian option. The flavors of the curry will still shine through.
Final Words
Making Jamie Oliver’s Chicken Katsu Curry is an incredibly satisfying experience. It’s a comforting, filling dish that’s great for any day of the week. The balance between crispy, tender chicken and rich, flavorful curry is something that will keep you coming back for more.
Whether you’re cooking it for yourself or impressing friends and family, it’s one of those recipes that always feels special without being overly complicated.
FAQs
What Are The Key Ingredients For Jamie Oliver’s Chicken Katsu Curry?
The key ingredients include chicken breasts, panko breadcrumbs, curry paste, coconut milk, onions, garlic, and a variety of spices like turmeric and cumin.
How Do I Make The Curry Sauce For Jamie Oliver’s Chicken Katsu Curry?
To make the sauce, fry onions and garlic until soft, then add curry paste and spices. Pour in coconut milk and let it simmer until thickened.
Can I Make Jamie Oliver’s Chicken Katsu Curry Without The Coconut Milk?
Yes, you can substitute coconut milk with chicken stock or even cream for a different texture, but it will alter the flavor slightly.