Photography by Becky Craven
When the festivities are over, and your fridge is packed with Christmas leftovers, why not skip the predictable turkey stew and try something new? Our Chef-Patron Eliot’s Chicken Katsu Curry is a favourite in the Brasserie and can easily be adapted to use your Christmas turkey. Packed with warming flavours, crunchy textures, and a vibrant Asian Slaw, this dish turns leftovers into a culinary treat whilst preventing food waste.
Read on for the full recipe and tips on making it your own with leftover turkey or even vegetarian alternatives.
Chicken Katsu Curry Recipe
Serves: 4
Ingredients
For the Chicken
- 500g chicken breast or thigh, skin off
- 1 free-range egg, beaten
- 50g plain flour for coating
- 100g panko breadcrumbs
- 300ml vegetable oil for frying
For the Curry Sauce
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 bulbs fresh garlic
- 2cm fresh ginger, peeled and grated
- 1 tbsp medium/mild madras curry powder
- 100g plain flour
- 200ml chicken stock
- 15ml soy sauce
- 15ml honey
For the Asian Slaw
- 2 medium carrots, peeled and julienned
- ½ red onion, finely sliced
- ¼ red cabbage, finely sliced
- 25g fresh coriander
- 15g fresh mint
- 1 red chili, deseeded and finely diced
- 1 tsp sesame seeds
For the Asian Slaw Dressing
- 25ml soy sauce
- 10ml honey
- 2g sea salt
- 5g black pepper
To Serve
- 240g basmati rice
Method
- Prepare the Rice:
Rinse the rice if necessary and cook according to packet instructions. Use two parts water to one part rice, simmering until tender. Keep warm once cooked. - Make the Asian Slaw Dressing:
Combine soy sauce, honey, sea salt, and black pepper in a bowl or blender. Set aside. - Prepare the Slaw:
Mix julienned carrot, sliced onion, and cabbage. Leave the fresh herbs and chilli for later. - Make the Curry Sauce:
Heat vegetable oil in a pan. Add onion, garlic, and ginger, cooking until softened. Stir in curry powder and flour, cooking for 3-4 minutes. Gradually add chicken stock while stirring, scraping the bottom of the pan. Stir in soy sauce and honey. Keep the sauce warm. - Prepare the Chicken:
Flatten the chicken with a rolling pin under cling film for even cooking. Pane the chicken: coat in flour, dip in egg, and coat with breadcrumbs. - Cook the Chicken:
Heat oil to 180°C in a deep pan. Fry the breaded chicken for 5 minutes, turning to ensure even cooking. Drain excess oil on kitchen paper. - Assemble the Dish:
Dress the slaw with herbs, chilli, and sesame seeds. Plate the rice, ladle curry sauce over the top, and place the chicken on the rice. Drizzle more curry sauce and garnish with fresh herbs and chilli as desired.
How to Adapt for Turkey Leftovers
Using leftover turkey? Skip the chicken steps entirely. Simply slice your cooked turkey into bite-sized pieces and add them to the curry sauce during the final 5 minutes of cooking. This allows the turkey to gently heat through while absorbing the rich, warming flavours of the sauce.
Variations for Every Diet
- Vegetarian: Swap chicken for sweet potato slices and use vegetable stock.
- Vegan: Replace honey with maple syrup and egg with plant milk for the coating.
From Christmas Leftovers to Luxury
This adaptable Katsu Curry recipe ensures that your Christmas leftovers become the star of the table. Whether you’re using turkey, chicken, or going meat-free, this dish promises bold flavours and a satisfying crunch.