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Air Fryer Katsu Curry is a meal packed with flavour and texture. A delicious and easy midweek meal that’s always a hit on a school night.
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Air Fryer Katsu Curry

Katsu Curry is tasty, filling and always a hit with the kids. A delicious and simple family meal that’s perfect for busy weeknights.
Course Dinner
Cuisine Japanese
Keyword air fryer, chicken recipes, spicy food
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 700kcal
Author Donna

Ingredients

For the Chicken Breasts:

  • 1 Teaspoon Cooking Oil
  • 4 Chicken Breasts
  • 70 g Plain Flour
  • 2 Medium Eggs
  • 70 g Panko Breadcrumbs
  • Pinch Salt and pepper

For the Katsu Sauce:

  • 1 Tablespoon Cooking Oil
  • 1 Large Onion Diced
  • 2 Large Carrots Top and bottomed, peeled and diced
  • 2 Teaspoons Garlic Puree or five crushed cloves of fresh garlic
  • Pinch Salt and pepper
  • 1 Tablespoon Curry Powder
  • 2 Tablespoons Plain Flour
  • 400 ml Coconut Milk
  • 200 ml Water Or chicken stock
  • 2 Teaspoons Honey Or Maple Syrup
  • 1 Tablespoon Soy Sauce I use low-sodium soy
  • 1 Bay Leaf
  • 1 Tablespoon Garam Masala

To Serve:

  • Rice For four, cooked to packet instructions
  • Vegetables Cooked to packet instructions. I serve with tenderstem Broccoli

Instructions

For the Katsu Sauce:

  • Pour the oil into a large saucepan and warm over medium heat.
  • Add the onions, carrots and garlic and sweat for 5 minutes, stirring often.
  • Stir in the flour, curry powder, salt, and pepper.
  • Add the coconut milk, bit at a time. Stirring each splash in before adding more, making sure there are no lumps of flour.
  • Stir in the water.
  • Add the honey, soy sauce, bay leaf and garam masala.
  • Bring to a simmer and reduce the heat if necessary.
  • Cook on a low simmer for 20 minutes, stirring occasionally until the sauce has reduced slightly and the colour has darkened a little.
  • Remove from the heat.
  • Leave to cool for a few minutes.
  • Fish out the bay leaf.
  • Carefully blend until smooth. I use a stick blender and blend it in the pan. You could also pour into a blender, blitz and then return to the pan.
  • Keep the smooth sauce warm over a very low heat, stirring occasionally until you are ready to serve.

For the Chicken Breasts:

  • Rub the crisper tray of your air fryer basket with oil.
  • Preheat the air fryer to 180 degrees C at set for 16 minutes.
  • Carefully butterfly the chicken breasts using a sharp knife so they are wide and less than 1cm thick.
  • Place the flour in a wide, shallow bowl.
  • Whisk the eggs in another bowl.
  • Place the panko breadcrumbs with a bit of salt and pepper and mix well.
  • Dip the chicken breasts, one at a time, in the flour, the egg, and finally, the breadcrumbs, turning and ensuring both sides are covered in each ingredient.
  • Place on the crisper tray and air fry for 8 minutes,, before turning and air frying for another 8 minutes.
  • Repeat if you only have space for two chicken breasts at a time.
  • Remove the cooked chicken from the air fryer and slice it into strips, making sure the middle is piping hot. Return if necessary until it is.
  • Serve with rice, vegetables and a liberal pour of katsu sauce.

Notes

  • I use pasta bowls for my flour, eggs and breadcrumbs.
  • If you prefer, you can wrap your chicken breasts with clingfilm or baking paper and bash with a rolling pin until around 1cm.
  • I either air fry my chicken breasts two at a time or use a wire rack shelf to add a layer so that I can do all four. If you have two drawers, use them both. Whether you cook two at a time or four together, make sure they are in a single layer and don’t overlap.