katsu curry recipe

Delicious Vegan Katsu Curry made with crunchy tempeh 'steaks' and a flavoursome homemade katsu curry sauce - easy to re-create at home!

Tempeh Katsu Curry

tempeh

panko breadcrumbs

rice

sesame seeds & chili flakes

tbsp plain flour

curry powder

100 ml plant milk

shallot onion

carrots (cooked)

tsp garam masala

garlic

plain flour

vegetable stock

coconut cream

salt & pepper

Start by cutting the tempeh into slices of about 1cm thickness.

Prepare the flour mix in a small bowl and place the panko breadcrumbs into another bowl. Pre-heat a little oil in a non-stick frying pan.

Dip all your tempeh slices into the flour mixture, gently drip off the excess and then carefully coat them in the breadcrumbs. Place them in your frying pan and fry them until golden on both sides. Be gentle with them and move them as little as possible once they’re in the pan. Place them in the oven to keep them warm at a low heat, whilst you’re preparing the Katsu sauce.

For the sauce, cook the onion in a little oil until softened. Cook or steam the carrots until soft, then combine all sauce ingredients in a blender and blend until smooth.

Serve your Katsu sauce with the tempeh steaks and rice and garnish with sesame seeds &amp; chilli flakes.

Japanese Chicken Katsu Curry <br>

onions

oz (200 grams) carrot

Yukon Gold potatoes

tbsp neutral-tasting oil, divided

tomato paste

cumin powder

(1,920 milliliters) water

chicken bouillon powder

soy sauce

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

eggs

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

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Tempeh Katsu Curry

Japanese Chicken Katsu Curry <br>

Top 2 katsu curry recipe recipes from across the web

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

Top Tags

Tempeh Katsu Curry

Japanese Chicken Katsu Curry <br>

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