Chicken Katsu Curry
Chicken Katsu Curry

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken katsu curry. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Finally a dish we can all make and eat without hours of prep! This dish is an all time.

Chicken Katsu Curry is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chicken Katsu Curry is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken katsu curry using 17 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Katsu Curry:
  1. Take Katsu sauce
  2. Take 300 ml chicken stock
  3. Make ready 1 teaspoon sugar
  4. Take Splash soy sauce
  5. Make ready 1 tspn turmeric
  6. Prepare 2 tbspn mild curry powder
  7. Make ready 100 ml coconut milk
  8. Make ready 1 onion
  9. Get 2 cloves garlic
  10. Prepare 1 thumb size piece of ginger
  11. Make ready Drizzle of oil
  12. Prepare Crispy chicken
  13. Prepare 2 chicken breasts
  14. Prepare 50 g plain flour
  15. Prepare 2 eggs
  16. Make ready 100 g panko breadcrumbs
  17. Make ready Vegetable oil (enough to cover the chicken)

Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. Not a big fan of pork or chicken? You can also enjoy Katsu Curry with shrimp or fish (See below). Curry over rice served with panko breaded chicken and a light salad.

Steps to make Chicken Katsu Curry:
  1. Sauté onions, garlic and ginger in oil till soft. Then add spices and cook for a few minutes. Add flour and cook for a few mins before gradually adding stock. Then simmer and add coconut milk, sugar and soy sauce. Simmer for a few mins then strain through a sieve so you’re left with a silky smooth sauce. This can be left in the fridge for a few days in an air tight container.
  2. Cut chicken breasts in half (lengthways) and cover with clingfilm and bash with a rolling pin till they become thin. Then dip the chicken into flour, then into the whisked egg and then coat in panko breadcrumbs. Once covered, fry in hot vegetable oil for a few minutes either side until cooked thoroughly inside and crispy on the outside. The vegetable oil should cover the chicken and will sizzle when cooking. Don’t over cook as it can burn easily.
  3. Serve hot with the katsu sauce. Best served with Jasmin rice and salad or veggies.

You can also enjoy Katsu Curry with shrimp or fish (See below). Curry over rice served with panko breaded chicken and a light salad. One thing that makes chicken katsu curry different to other curries is the breaded and deep fried chicken. Another must when making chicken katsu curry is to ensure the sauce is super smooth. This is my version of the delicious Japanese katsu curry that they serve at Wagamama.

So that is going to wrap it up for this exceptional food chicken katsu curry recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!