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.

Warm up with a Sweet Potato Katsu Curry! Pillowy parcels of sweet potato with that crispy panko crumb, all slathered in our favourite Katsu Sauce!

Miso Tasty’s Katsu Curry With Sweet Potato

pack Miso Tasty Katsu Curry Kit

Potato

Egg (whisked (can be omitted from this recipe

Cooking oil

rice & veggies (to serve)

prepare the panko breadcrumbs

panko the sweet potato slices

Dip the sweet potato into the whisked egg before coating all over in panko breadcrumbs. If you are making this vegan friendly, simply press the slices of sweet potato on to the breadcrumbs to coat.

In a frying pan, heat up 2 tbsp of cooking oil and add the sweet potato. Cook for 4-5 minutes on each side until golden. Leave on a wire rack to rest.

heat up the curry sauce

Empty both packs of Miso Tasty Curry Sauce into a saucepan and heat up with 120ml of water until bubbling hot.

serve with rice and veg

Plate up the rice and vegetables or salad with the curry sauce and place the crispy sweet potato on top.

enjoy

https://www.youtube.com/watch?v=aFJqlLhJRYQ

Miso Tasty’s ULTIMATE Katsu Curry Kit comes with Japanese panko for the crunchiest crumb whether you choose to add chicken, pork, tofu or sweet potato! It captures the distinctive sweet & fruity aromatic flavours you would expect in a curry house in Japan, and makes classic Katsu Curry convenient to recreate in the home kitchen.

While authentic Katsu Curry in Japan is packed full of preservatives or MSG – Miso Tasty have recreated the characteristic flavour, but with 100% natural, vegan ingredients. Each kit contains 2 servings – a healthier option for the time poor, health conscious, food enthusiast. 

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How To Make Miso Tasty's Katsu Curry Kit In 5 Easy Steps (Chicken & Vegetarian Recipe Options)

This dish is a symphony of textures—crispy panko-breaded chicken cutlet, creamy curry sauce, and slightly sticky, beautifully translucent Japanese rice.

Chicken Katsu Curry Rice

vegetable oil

garlic ((minced))

tomato paste

Worcestershire sauce ((optional))

curry powder ((such as madras curry powder))

salt

sugar

carrots

chicken stock

cornstarch ((mixed onto a slurry with 1 tablespoon water))

salted butter

chicken breast

salt and pepper

all purpose flour

panko breadcrumbs

vegetable oil ((for frying))

short grain Japanese rice

Heat a Dutch oven or other medium to large pot over medium heat. Add the 1 tablespoon oil and the onion, and cook until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.

Add the garlic, tomato paste, and Worcestershire sauce (if using), and cook until fragrant, 1 minute. Then stir in the curry powder, salt, and sugar, and cook for 1 minute.

Stir in the potatoes, carrots, and chicken stock. Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 20-25 minutes.

Meanwhile, butterfly the chicken breast so they’re thin and even. If the chicken is uneven, you can pound it to an even thickness. Pat the chicken dry with a paper towel. Season both sides of the chicken pieces with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko breadcrumbs into another shallow bowl.

Add a thin, even layer of oil to a cast iron pan or nonstick skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the chicken into the egg to coat. Transfer to the panko and press it evenly into the chicken to get a good coating.

You’ll need to cook the chicken in a couple batches. Carefully lay the chicken in the hot oil and cook for 6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Transfer to a plate and repeat with the remaining chicken, adding oil to the pan as needed.

Stir the cornstarch with the water to make a slurry, and add it to the curry sauce. Stir until the sauce is thickened, then stir in the butter. Taste for seasoning and add additional salt to taste if needed.

Slice the chicken, and place over the steamed rice. Ladle the curry sauce on the side. Enjoy!

One of the best fakeaway creations! My Wagamama inspired chicken katsu curry. With the crispy breaded chicken being baked, it’s lower in calories and just as delicious.

650 g chicken breasts ((£4.00))

egg ( (£1.39/12)=(£0.24))

tbsp ginger, peeled & grated ((£0.55))

onions, diced ((£0.65/3)=(£0.22))

carrot, thinly sliced ((£0.09))

garlic, minced ((£0.69/3)=(£0.23))

tbsp honey/brown sugar

curry powder

turmeric

coconut oil

tbsp rapeseed oil

tbsp flour

white/brown rice ((£1.50/5X3)=(£0.90))

onions ((£0.50))

Chilli flakes

Start by adding the onion & carrots into a deep non-stick frying pan along with the coconut oil. Gently fry on a medium/ low heat for around 5 minutes. Season with salt.

After this time, add the minced garlic, curry powder, ginger, turmeric, honey, soy sauce and flour with a splash of the chicken stock. Gently fry for another minute before gradually adding all of the chicken stock. Reduce to a simmer and set the timer for 20 minutes.

Meanwhile, prepare the chicken by slicing the 3 breasts along the width to create 6 thin chicken pieces. Start the crispy chicken conveyor belt by rolling it in flour, then the beaten egg and finally in the breadcrumbs. If you want the crispiest chicken, dip into the egg and breadcrumbs one more time (may require more breadcrumbs).

Drizzle half of the rapeseed oil onto a large baking try and add the battered chicken. Then drizzle the remaining rapeseed oil over the top to coat. Pop in the oven, timer set to 12 minutes to rotate and cook for a further 12 minutes on the other side.

In the meantime, cook the rice according to packet instructions

After 20 minutes, the katsu sauce should have thickened slightly so it’s ready to blend.  Slice the chicken diagonally for that wagamama look and serve up with a portion of rice, a ladle of the sauce and the optional sliced spring onion & chilli flakes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647181990/ha13g5ckdldu0n9uhm3j.mp4

PREHEAT OVEN TO 200°C

This Japanese curry recipe is full of flavour, easy to make and packed with vegetables. Plus, the katsu-style sauce is incredible.

Quick Japanese chicken curry

chicken thigh fillets,

butter, chopped

brown onion, finely chopped

ginger, peeled, finely grated

garlic cloves, crushed

62.50 ml plain flour

carrots, sliced diagonally

green beans, trimmed, halved

66.25 gm Apple Sauce

21.00 gm salt-reduced soy sauce

honey

spring onions, thinly sliced diagonally

3.00 gm sesame seeds

ginger,

rice,

Japanese Chicken Katsu Curry

onions

oz (200 grams) carrot

Yukon Gold potatoes

tbsp neutral-tasting oil, divided

cumin powder

(1,920 milliliters) water

chicken bouillon powder

Worcestershire sauce

(220 grams) Su0026B golden curry (or Vermont curry, Java curry)

tbsp (28 grams) unsalted butter

boneless, skinless chicken breasts (or thighs)

Kosher salt and black pepper,

All-purpose flour

breadcrumbs

Vegetable oil,

scallions

ginger (beni shoga)

Thinly slice the onions. Roughly chop the carrot and potatoes.

In a pot, heat the oil (3 tbsp) over medium heat. Once it gets nice and hot, add the onions and saute for 40 minutes or until deep caramelized.

Meanwhile, in another wok (or pan), heat the oil (1 tbsp) over medium heat. Once that's hot, add the carrot and potatoes. Cook for 10 minutes or until golden brown. Set aside.

Once the onions are deep caramelized, add the tomato paste and cumin powder. Stir together for 1 minute. Add the water, chicken bouillon powder, soy sauce, Worcestershire sauce, potatoes, and carrot. Stir to combine. Simmer, covered, for 30 minutes over medium-low heat.

Remove from the heat. Add the curry roux and butter. Stir until it's well combined. Using an immersion blender, blend until it's nice and smooth.

Put it on a gentle heat. Once it's back up to a boil, set aside and keep warm until ready to serve.

Make Curry

Put the chicken breast in a plastic bag. Pound it out with a meat mallet. Repeat with the remaining chicken breasts. Season both sides with salt and pepper.

Prepare the breading station. Grab a piece of chicken breast and coat it in the flour. Make sure it's evenly coated and shake off the excess. Move on to the beaten eggs, and then, in the breadcrumbs.

Fill a pot with vegetable oil and heat that to 170℃ (340℉). Once it reaches the temperature, add in the chicken pieces, 1 or 2 at a time, and fry for 6 to 8 minutes.

Once the chicken is crispy golden brown, take it out and let rest on a cooling rack. Repeat with the remaining chicken.

Make Chicken Katsu

Thinly slice some green onions (if using) for garnish. Carefully slice the chicken katsu.

Get yourself a plate. Add 1 cup of hot rice. Pour in some curry and place the fried chicken on top. Optionally, garnish with some pickled scallions, ginger, and green onion. Enjoy~!

Assemble

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

Top 9 katsu curry recipes from across the web

The most viewed katsu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Katsu Curry

Katsu Curry

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Chicken Katsu Curry

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Katsu curry

Top 9 katsu curry recipes from across the web

The most viewed katsu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Katsu Curry

Katsu Curry

Next level chicken katsu curry

Miso Tasty’s Katsu Curry With Sweet...

Chicken Katsu Curry Rice

Chicken Katsu Curry

Quick Japanese chicken curry

Japanese Chicken Katsu Curry <br>

Katsu curry

The most viewed katsu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine