Chicken Katsu Curry with Japanese Sesame Cabbage Slaw

Chicken Katsu Curry used to be my go-to favourite at any Japanese restaurant: it's comforting, cosy and feels like a hug in a bowl plus I love anything with a side of crispy golden fried chicken. My version uses grated vegetables for extra sweetness and body, creating a smooth, glossy curry that feels restaurant-ready but is surprisingly simple to make!

ingredients

chicken katsu

• 4 chicken thighs
• 2 eggs, beaten
• Flour (seasoned with salt, pepper, garlic powder)
• Panko breadcrumbs

japanese curry sauce

• Large knob of butter (half for onions at the start, other half towards the end)
• 1 onion, diced
• 1 apple, grated
• 2 carrots, grated
• 1 potato, grated
• 2–3 cloves garlic, minced
• 800 ml chicken stock
• 4 Golden Curry cubes
• ½–1 tbsp light soy sauce
• ½ tbsp sugar or honey
• 1.5 tsp mirin
• A few dashes Worcestershire sauce
• Extra cold butter, to finish

sesame cabbage slaw

• ½ head cabbage, finely sliced

sesame dressing:

• 1 tbsp toasted sesame seeds, ground
• 1.5 tbsp Kewpie mayo
• 1 clove garlic, minced
• 1 tsp soy sauce
• 1 tsp rice wine vinegar
• 1 tsp sugar
• Drizzle of sesame oil

toppings:

• Japanese sesame cabbage
• Spring onion, finely sliced
• Sesame seeds or furikake
• Warm short grain rice

method:

make the Curry

1. Cook the onions:
   In a saucepan over medium-low heat, melt a knob of butter. Add the diced onions and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelised.
2. Add the grated vegetables:
   Add the grated potato, carrot, and apple. Stir well to coat in the butter and onions.
3. Simmer:
   Pour in the chicken stock and bring to a boil, then reduce to a gentle simmer.
4. Melt the curry blocks:
   Add the Golden Curry cubes and stir until fully dissolved into the broth.
5. Season:
   Simmer for another 15 minutes, then add the light soy sauce, Worcestershire sauce, sugar/honey, and mirin. Stir to combine.
6. Blend:
   Let the mixture cool slightly, then blend until completely smooth.
7. Finish the sauce:
   Return the blended curry to the pot and warm through. Turn off the heat, then stir in a knob of cold butter until glossy.

make the chicken katsu

1. Coat the chicken thighs in seasoned flour, then dip into the beaten egg, and finally press into panko breadcrumbs to fully coat.
2. Heat oil in a pan and fry the chicken for 4–5 minutes per side, or until golden and cooked through.
3. Transfer to a wire rack and sprinkle with salt.
4. Let rest, then slice into strips.

make the sesame cabbage slaw

1. In a bowl, whisk together the sesame dressing ingredients. Taste and adjust to preference.
2. Toss the finely sliced cabbage with the dressing.
3. Top with extra sesame seeds if desired.

to serve

Spoon a generous amount of the curry sauce into bowls with rice, add sliced chicken katsu on top, and finish with a side of sesame cabbage. Garnish with spring onion and furikake or sesame seeds.