MasterChef judges praise Ayesha Jhulka’s Katsu Curry—Try it yourself!

Ingredients

Chicken Cutlet

• 4 skinless, boneless free-range chicken breasts (150g each)
• 250ml buttermilk
• 2 heaped teaspoons medium curry powder
• 2 cloves garlic, crushed
• 120g panko breadcrumbs
• 1 mug (300g) basmati rice
• 25g creamed coconut
• 2 litres of vegetable oil, for frying

Curry Sauce

• 1 onion
• 2 cloves garlic
• 5cm piece of ginger
• 1 medium carrot
• 1 bunch fresh coriander (30g)
• 1 tablespoon olive oil
• 1 teaspoon each of garam masala, medium curry powder, and ground turmeric
• 2 heaped tablespoons plain flour
• 1 heaped teaspoon mango chutney

Quick Pickle

• 1 red onion
• 1 lemon (zest & juice)
• 1 fresh red chilli

Method

Prepare the chicken

1. Lightly flatten the chicken breasts using the palm of your hand.
2. Place them in a bowl with buttermilk, curry powder, crushed garlic, and a pinch of salt. Toss well to coat, cover, and refrigerate for at least 2 hours, preferably overnight.
3. When ready to cook, spread panko breadcrumbs on a tray.
4. Remove the chicken from the marinade, shake off excess buttermilk, then press the chicken into the breadcrumbs until fully coated. Flatten slightly and refrigerate until cooking time.

Make the curry sauce

5. Finely chop the onion, garlic, ginger, carrot, and coriander stalks (reserve the leaves for garnish).
6. Heat 1 tablespoon olive oil in a pan over medium-low heat. Sauté the chopped ingredients with garam masala, curry powder, and turmeric for about 15 minutes, stirring occasionally until caramelized.
7. Stir in the flour and mango chutney, then pour in 800ml boiling water. Simmer for 15 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning and add extra chutney if needed.

Cook the rice

8. In a saucepan, combine 1 mug of rice with 2 mugs of boiling water and a pinch of salt.
9. Add the creamed coconut, mix well, and bring to a boil. Cover and simmer for 10 minutes, or until the water is fully absorbed. Remove from heat and keep covered.

Prepare the quick pickle

10. Thinly slice the red onion and place it in a bowl.
11. Grate in lemon zest, squeeze in the juice, and add a pinch of salt.
12. Deseed and finely slice the red chilli, then mix everything well.

Cook the chicken

13. Deep-frying method: Heat vegetable oil in a deep pan until it reaches 170°C (use a thermometer or test with a piece of potato—it should turn golden). Fry the chicken for 8 minutes until golden and fully cooked. Drain on kitchen paper.
14. Pan-frying method: Heat 2 tablespoons olive oil in a non-stick pan over medium heat. Cook the chicken for 10 minutes, turning it after 6 minutes and drizzling it with another 2 tablespoons of oil while cooking.

Assemble and serve

15. Pack cooked rice into a small bowl, press gently, and invert onto a plate to create a neat mound. Repeat for all portions.
16. Place the crispy chicken cutlet next to the rice, generously spoon over the curry sauce, and top with pickled onion and fresh coriander leaves.

Enjoy this crispy, flavourful katsu curry—a comforting Japanese classic with a rich, aromatic twist!