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Chicken Katsu Curry is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chicken Katsu Curry is something that I’ve 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. 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.
To begin with this recipe, we must prepare a few ingredients. You can cook chicken katsu curry using 17 ingredients and 3 steps. Here is how you cook it.
Composition needed to serve Chicken Katsu Curry:
- Katsu sauce
- 300 ml chicken stock
- 1 teaspoon sugar
- Splash soy sauce
- 1 tspn turmeric
- 2 tbspn mild curry powder
- 100 ml coconut milk
- 1 onion
- 2 cloves garlic
- 1 thumb size piece of ginger
- Drizzle of oil
- Crispy chicken
- 2 chicken breasts
- 50 g plain flour
- 2 eggs
- 100 g panko breadcrumbs
- Vegetable oil (enough to cover the chicken)
The chicken breast will stay juicy because it is covered with curry sauce. For the sauce, start to soften the onions, garlic and ginger. Allow to sit on a low to medium heat. Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate.
Steps to make Chicken Katsu Curry:
- 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.
- 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.
- Serve hot with the katsu sauce. Best served with Jasmin rice and salad or veggies.
Grease a small baking tray with a little of the oil. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Today's recipe is a rich and flavorful Japanese katsu curry.
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