Katsu Curry with Sesame Schnitzel
A silky smooth homemade katsu curry sauce served with crispy sesame panko schnitzel over steamed white rice, finished with scallions, chilli oil, and lemon.
Ingredients
For the Katsu Curry Sauce
- 3 tbsp oil
- 1 large onion roughly chopped
- 3 medium carrots roughly chopped
- 4 to 5 small potatoes roughly chopped
- 1 cube fresh ginger
- 2 cloves garlic
- 3 tbsp flour
- 1 tbsp butter
- 2 tsp cumin powder
- 1/2 tsp cinnamon powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp paprika powder
- 2 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp black pepper
- A pinch of sugar
- 500 ml chicken stock
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp Worcestershire sauce
For the Sesame Schnitzel
- 2 chicken breasts
- Salt and pepper to taste
- 1 to 2 tsp smoked paprika
- 1 cup flour seasoned with salt and pepper
- 2 eggs beaten, seasoned with salt and pepper
- 2 cups panko breadcrumbs
- 1/4 cup mixed white and black toasted sesame seeds
- Oil for frying
For Serving
- Boiled white rice
- Lemon wedges
- Scallions sliced
- Chilli oi
Instructions
- Heat oil in a large pan over medium heat. Add the onion, carrots, potatoes, ginger, and garlic and sauté for 5 minutes. Add the flour, butter, and all the spices and stir to coat. Cook for a minute. Pour in the chicken stock, soy sauce, oyster sauce, and Worcestershire sauce. Cook until the vegetables are completely soft and the sauce has thickened.
- Blend everything until completely smooth. Return to the pan and cook for a further 5 to 10 minutes. Taste and adjust seasoning. Keep warm.
- Slice the chicken breasts in half horizontally to create four thinner pieces. Pound each piece thin and even. Season with salt, pepper, and smoked paprika on both sides.
- Set up three bowls with seasoned flour, beaten seasoned eggs, and panko mixed with sesame seeds. Coat each piece in flour, then egg, then press firmly into the sesame panko mixture.
- Heat oil in a wide pan over medium high heat. Shallow fry the schnitzels in batches for 3 to 4 minutes per side until deeply golden and crispy. Drain on a wire rack.
- Serve steamed rice on a plate or in a bowl. Slice the schnitzel and place alongside or on top of the rice. Pour the warm katsu curry sauce generously over the top. Garnish with scallions, a drizzle of chilli oil, and a lemon wedge on the side.