I first tried Chicken Katsu Curry while traveling in Japan, and it was a revelation. The crispy breaded chicken combined with that rich, aromatic curry sauce was unlike anything I’d had before. I was hooked instantly. Since then, I’ve explored countless versions of this dish, but none felt as comforting or as satisfying as Jamie Oliver’s take on it. His version is simple yet packed with flavor, and it’s one of those recipes that feels like a warm hug. Whether you’re a seasoned cook or a beginner, this recipe will make you feel like a pro in the kitchen.
Jamie Oliver’s Chicken Katsu Curry Recipe
Jamie’s Chicken Katsu Curry is one of those dishes that seems deceptively simple. The chicken comes out crispy, golden, and perfectly juicy inside. The curry sauce is smooth, slightly sweet, and packs just the right amount of spice. There’s something about the balance of textures-the crunch of the chicken against the velvety sauce-that makes each bite feel like a celebration.
The first time I made it, I wasn’t sure how Jamie’s recipe would compare to the ones I had eaten in Japan. But as soon as I tasted that sauce, I knew it was a winner. The chicken was crispy without being greasy, and the curry was rich without being overwhelming. It was exactly the kind of meal that makes you want to sit down, take your time, and savor every bite.
Ingredients Needed
Here’s what you’ll need for this dish, and I promise, nothing on this list is too exotic. It’s all about using fresh ingredients and getting the balance of flavors just right.
- Boneless chicken breasts or thighs – I prefer thighs for their juiciness, but breasts work well too.
- Panko breadcrumbs – These light, crispy crumbs are what give the chicken that satisfying crunch.
- Flour – To help the egg adhere to the chicken.
- Eggs – For dipping the chicken before coating in panko.
- Vegetable oil – For frying. You need enough to cover the chicken so it crisps evenly.
- Onion – Adds sweetness and depth to the curry sauce.
- Garlic – A must for building flavor in the sauce.
- Carrot – Adds a little sweetness and texture to the curry.
- Ginger – For a zingy, aromatic touch in the curry.
- Curry powder – This is the heart of the sauce’s flavor.
- Coconut milk – Adds creaminess and a hint of sweetness.
- Chicken stock – To bring everything together in a savory base.
- Soy sauce – For a touch of salt and umami.
- Rice – To serve. I usually go for jasmine rice, but short-grain rice works beautifully too.
How To Make Jamie Oliver’s Chicken Katsu Curry
The first time you make this dish, it may seem like a lot of steps. But trust me, it’s all worth it. Here’s the breakdown:
-
Prepare The Chicken
- Start by flattening the chicken breasts or thighs so they cook evenly. You can do this by pounding them gently between two sheets of parchment paper.
- Dredge the chicken in flour, dip it in beaten egg, then coat it in panko breadcrumbs. The panko is what gives the chicken its light, crispy texture.
-
Fry The Chicken
- Heat oil in a pan and fry the chicken until golden brown on both sides. It doesn’t take long, so keep an eye on it to avoid burning. The panko crisps up quickly!
-
Make The Curry Sauce
- While the chicken is frying, heat some oil in a separate pan and sauté the onions, garlic, ginger, and carrot. Let them soften and release their flavors.
- Add the curry powder, and stir to coat the vegetables in the spices.
- Pour in the coconut milk and chicken stock, and let the sauce simmer until it thickens slightly. Add soy sauce for an extra layer of umami.
-
Assemble
- Once the chicken is crispy and golden, slice it into strips. Serve it on top of your rice, and pour the curry sauce over it.
-
Enjoy
- Take a bite of that crispy chicken, the velvety sauce, and the comforting rice. You’ll be transported to food heaven.
Ingredient Science Spotlight
Each ingredient in this recipe plays a crucial role in achieving the perfect balance of flavor and texture:
- Panko Breadcrumbs: Unlike traditional breadcrumbs, panko is lighter and crispier. This helps achieve that signature crunch that makes Chicken Katsu so irresistible.
- Coconut Milk: The creamy texture of coconut milk gives the curry sauce a rich, velvety finish. It’s also slightly sweet, which balances the savory and spicy elements of the curry powder.
- Curry Powder: This blend of spices (typically turmeric, cumin, coriander, and others) is the backbone of the sauce. It provides warmth and depth to the dish. The secret? It’s the perfect amount of spice without being overpowering.
- Soy Sauce: The umami in soy sauce is the flavor enhancer. It adds that savory, slightly salty kick that makes the curry sauce so addictive.
Expert Tips
- Frying Tip: Don’t overcrowd the pan when frying the chicken. This ensures the chicken stays crispy. Fry in batches if necessary.
- Make-Ahead Sauce: The curry sauce can be made a day ahead. It actually tastes better the next day as the flavors continue to develop.
- Temperature of Oil: Ensure the oil is hot enough (around 350°F/175°C) before frying the chicken. If the oil is too cold, the breadcrumbs will absorb too much oil and become greasy.
- Crispy Chicken: For extra crunch, you can double coat the chicken in the flour, egg, and panko mixture. It’ll give you a thicker, crispier crust.
Recipe Variations
If you want to mix things up, here are a few ideas:
- Vegetarian Version: Replace the chicken with tofu or a hearty vegetable like sweet potato. You can also use eggplant for a rich, meaty texture.
- Spicier Curry: Add a bit of chili paste or fresh chopped chilies to the curry sauce for some heat.
- Different Protein: Swap the chicken for pork for a more traditional Katsu dish. Or go for a leaner cut like turkey breast.
- Rice Alternatives: Instead of white rice, try serving the curry with quinoa or cauliflower rice for a low-carb option.
Final Words
This Chicken Katsu Curry recipe by Jamie Oliver is comfort food at its finest. It’s not just about the crispy chicken or the flavorful curry sauce; it’s about bringing all these elements together in a dish that feels both satisfying and familiar. Plus, it’s easy enough to make for a weeknight meal but special enough to serve when you want to impress.
FAQs
What Makes Jamie Oliver’s Chicken Katsu Curry Different From Others?
Jamie’s version has a twist with homemade curry sauce that’s rich and flavorful, balanced by a crunchy chicken coating.
Can I Make Jamie Oliver’s Chicken Katsu Curry Ahead Of Time?
Yes, you can prep the chicken and curry sauce ahead. Just store them separately and reheat before serving.
What Can I Serve With Jamie Oliver’s Chicken Katsu Curry?
It pairs perfectly with jasmine rice and a side of pickled vegetables for a fresh crunch.