katsu curry

Chicken Katsu Curry is succulent and crispy fried chicken coated with panko crumbs on a bed of plain steamed Japanese rice drizzled with delicious Japanese curry.

Chicken Katsu Curry

I potato (about 200 grams)

carrot (about 100 grams)

onion (180 grams)

olive oil

water

120 g store bought Japanese curry roux (about 6 cubes *1)

chicken breast katsu

rice

Peel the potato and dice it to 2cm cubes. Set aside in a bowl of water.

Peel the carrot and chop off the top and end. Cut it in half length wise.&nbsp; &nbsp;

Cut the half carrot in half again length wise and chop it diagonally by rotating the carrot with the left hand and set aside. *2

Peel the onion and cut it in half horizontally.

Cut the half onion into wedges. Set aside.

Heat the olive oil in a pot over medium heat and cook the chopped onion first.&nbsp;

After cooking the onion for a couple minutes, add the carrot and stir.&nbsp;

Add the potato and sautee all together for a couple minutes then pour the water into the pot.&nbsp;

Bring it to boil, put the lid on, and simmer for about 10 minutes.&nbsp;

Turn the heat off and add curry roux.&nbsp;

Dissolve the curry roux in and put the pot back on low heat and bring it to simmer. Simmer for about 5 minutes then turn the heat off.&nbsp;

Serve the rice in a shallow bowl.&nbsp;

Cut the chicken katsu in half and slice them to strips.

Place the cut chicken katsu on the rice.&nbsp;

Pour the curry over the chicken katsu and rice and serve. Add Rakkyo and Fukushinzuke on the side of rice. *3

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference

Katsu Curry

tbsp rapeseed oilor vegetable oil

pouches cooked rice(we used brown basmati)

½ large cucumber,peeled into ribbons

mint leavesor coriander leaves,

lime wedges,to serve

onions,chopped

carrots,chopped,

garlic cloves,crushed

tbsp curry powder,mild

½ tsp ground turmeric

coconut milk

tbsp cornflour

chicken mini fillets,or

breadcrumbs(gluten-free if necessary)

Katsu curry

First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.

Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.

When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.

Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.

Make this Japanese-inspired dish of crunchy chicken and a rich, warmly spiced sauce. Our ultimate version is easy to make but packs plenty of flavour

Next level chicken katsu curry

chicken breasts

milk

plain flour

eggs

panko breadcrumbs breadcrumbs

togarashi

soy sauce

sunflower oil

butter

carrot

onion

garlic

ginger

tbsp mild curry powder

tbsp honey

ketchup

tbsp red or brown miso paste

chicken stock cube

white cabbage

Cut each chicken breast in half lengthways, creating four fillets. Put each fillet between two sheets of baking parchment and beat with a rolling pin to even out the thickness.

Pour the milk into a bowl and season with a large pinch of salt, then add the chicken fillets. Cover and leave in the fridge for at least 20 mins or for up to 24 hrs (the longer you leave the chicken in the milk, the more succulent it will be).

When you&rsquo;re ready to coat the chicken, tip the flour, eggs and breadcrumbs into three separate bowls, then season the flour with the togarashi and stir the soy sauce into the eggs. Scoop one chicken fillet out of the milk and coat in the flour mix, then dip into the egg mix and coat in the breadcrumbs. Set on a plate and repeat with the rest of the chicken fillets. Can be prepared up to a day ahead and frozen for up to a month.

To make the curry sauce, heat the butter in a saucepan and sizzle the carrot&nbsp;and onion&nbsp;for 5 mins, then add the garlic and ginger and cook for a few mins more. Scatter over the curry powder and cook for 1 min, then stir in the honey, ketchup, miso paste and soy sauce to create a sticky paste. Cook for 1 min more, then pour in 700ml boiling water and crumble in the stock cube. Cover and simmer for 20 mins until the carrot&nbsp;is soft. Tip the sauce into a blender and blitz until completely smooth (alternatively, use a hand blender). Season to taste. Can be made up to three days ahead and chilled or frozen for up to three months.

To cook the katsu, heat a good layer of oil in a large frying pan, then add as many of the chicken fillets as you can fit and fry for 3-4 mins on each side until deep golden and crisp. Transfer to a tray and keep warm in a low oven while you cook the remaining fillets.

Mix the cabbage and seaweed and sprinkle over some sesame seeds, if using. Top the katsu with the curry sauce and serve with the rice and salad, if you like.

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Chicken Katsu Curry

Katsu Curry

Next level chicken katsu curry

Top 3 katsu curry recipes from across the web

The most viewed katsu curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Katsu Curry

Katsu Curry

Next level chicken katsu curry

The most viewed katsu curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine