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Katsu Chicken Curry is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Katsu Chicken Curry is something which I have loved my whole life.
"Katsu curry is super-delicious and is one of Japan's most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) - and the katsu curry was born. For the sauce, start to soften the onions, garlic and ginger.
To get started with this particular recipe, we must first prepare a few components. You can have katsu chicken curry using 15 ingredients and 10 steps. Here is how you cook it.
Ingredients needed to make Katsu Chicken Curry:
- Rice
- Breaded chicken
- 2 onions
- 5 garlic cloves
- 2 carrots
- 2 tbsp plain flour
- 4 tsp curry powder
- 600 ml chicken stock
- 2 tsp honey
- 4 tsp soy sauce
- 1 bay leaf
- 1 tsp garam masala
- Vegetable oil
- Parsley
- Spring onion
Fry the onions and carrots until the onion is soft and translucent. Then add the garlic and ginger. You can prepare the sauce in advance, and quickly fry the strips of chicken just before serving. Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish compromises of panko breadcrumb coated chicken in a thick curry sauce and rice.
Instructions to cook Katsu Chicken Curry:
- Cook breaded chicken in preheated oven as directed
- Finely chop onions, carrots and garlic
- Heat vegetable oil in pot, add onions and garlic, cook until softened
- Add carrots to pan, cook over a low heat for 10-12mins
- Add flour and curry powder, cook for 1min
- Gradually stir in stock until combined
- Add honey, soy sauce and bay leaf. Slowly bring to the boil then simmer for 20mins until sauce thickens but is still of pouring consistency
- Cook rice in salted water
- Remove bay leaf and stir in garam masala 10mins before serving. Continue to cook on a low heat until ready to serve
- Mix chicken in with curry saucr. Serve rice mixed with parsley then topped with chicken curry and spring onion greens
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. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil.
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