$10 Meals Chicken Katsu Curry — ChefJohnReed -ChefJohnReed

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$10 Meals Chicken Katsu Curry

Posted by John Reed on 27th March 2020

Approx 3 – 4 Portions

Shopping List

1 x Large chicken breast ($1.50)
1 x Large Chicken carcass ($2.50)
80g/2.8oz x Panko breadcrumbs ($1.20)
2 x Medium white onion ($0.94)
1 x Garlic Bulb ($0.50)
2tsp x Fresh ginger ($0.60)
1/2 x Large russet potato ($0.30)
5 x Large carrots ($0.60)
1/4 x White cabbage ($0.50)
4 tbsp x Rice vinegar ($0.20)
250g/8.8oz x Long grain white rice ($0.20)
Total $9.04‬ (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)

Chicken Stock

1 x Large Chicken carcass (Majority of fat removed)
1/2 x Medium white onion (Peeled & roughly chopped)
2 x Large carrots (Peeled & chopped)
2 x Garlic cloves (Peeled & crushed)
1 x Bay leaf
1 tsp x Dried thyme/fresh thyme
1500ml/50fl oz x Water

Curry Base

1 x Medium white onion (Peeled & diced)
4 x Medium garlic cloves (Peeled & grated)
2 tsp x Fresh ginger (Peeled & grated)
1 tsp x Dried thyme
3 tbsp x Light soy sauce
1 tbsp x Honey
2 tbsp x Plain/All purpose flour
3 x Large carrots (Peeled & Chopped)
1/2 x Large maris piper/russet potato
Chicken Stock

Pickle Cabbage

1/4 x White cabbage (Sliced)
2 Pinches x Salt
4 tbsp x Rice vinegar
1 tsp x Honey


250g/8.8oz x Long grain white rice
450ml/15.2fl oz x Water
Pinch x Salt

Crispy Chicken

1 x Large chicken breast (Deskinned, butterflied & battered out 1 cm thick)
100g/3.5oz x Plain/All purpose flour
2 x Eggs (Whisked)
100g/3.5oz x Panko breadcrumbs
Pinch x Salt
Oil (For shallow frying)


1) Preheat the oven to 180c/350f. Place the chicken carcass onto a large oven tray and place the tray into the oven for 40 minutes until the carcass is golden crispy. Prepare the vegetables for the stock while waiting for the chicken carcass. In addition prepare the vegetables for the curry base. Place a large pan onto a medium heat with a tablespoon of oil for the curry base. Add the onions, garlic, ginger and thyme to the pan. Cook out for 5 minutes until soft, then add the soy sauce and the honey. Add the flour and cook out the roux for 1 minute. Take off the heat and save for later.

2) Place another large pan onto a medium heat adding one tablespoon of oil. Once hot add the roughly chopped vegetables and the rest of the ingredients apart from the water. Cook out for 10 minutes until golden, then take off the heat. Once the chicken carcass comes out place into the pot and carefully dab the tray with kitchen roll, to remove any excess fat. Place the tray onto a medium heat on the stove and add some of the water to bring up the flavours from the bottom of the tray. Pour the mix into the stock pan and top up with the rest of the water. Put the stock pan back onto a medium heat and allow to simmer gently for 1 – 2 hours.

3) Prepare the carrots and potatoes. Cut up the potatoes into 2cm thick cubes and place into submerged water to prevent oxidization. Prepare the pickled cabbage and place into a mixing bowl. Add the rest of the ingredients and mix well.

4) Once the chicken stock is ready, strain off and place into a bowl. Place the large roux pan back onto a medium heat and start slowly adding the chicken stock. Add little by little and once you have the right consistency blend with a hand blender until smooth. Place the curry sauce back onto a low heat. Add the carrots and potatoes, cook out for 30 minutes until tender.

5) Weigh out the rice, water and salt into a medium size pan. Place the lid on top and place onto a medium heat. Once simmering turn down to a low and cook for 10 minutes. After 10 minutes take off the heat and leave to steam for 10 minutes without removing the lid.

6) Butterfly the chicken and place the chicken in between two pieces of cling film. Bash out the chicken using a rolling pin or a flat tenderizer. Cut the chicken into 3 – 4 slices and season with salt. Place a large frying pan onto a medium heat with 1cm of oil. While waiting for the oil to heat up coat each chicken slice in flour, whisked egg wash & panko breadcrumbs (In that order)

7) Once the oil is hot carefully lower the coated chicken into the hot oil carefully. Making sure that you drop one chicken at a time. Cook each coated chicken for 5 minutes each side until golden crispy. Take out carefully from the hot oil and onto a plate lined with kitchen roll. Bowl up the rice and cabbage. Slice the chicken and lay on the top. Finish with the curry sauce.


You can check out the highlights below on YouTube! Made live on Twitch CHEFJOHNREED – Twitch


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