Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, chicken katsu curry. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. Not a big fan of pork or chicken? You can also enjoy Katsu Curry with shrimp or fish (See below).
Chicken Katsu Curry is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Chicken Katsu Curry is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken katsu curry using 17 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Katsu Curry:
- Take Katsu sauce
- Take chicken stock
- Get sugar
- Prepare soy sauce
- Make ready tspn turmeric
- Take mild curry powder
- Take coconut milk
- Take onion
- Take garlic
- Prepare thumb size piece of ginger
- Prepare Drizzle of oil
- Prepare Crispy chicken
- Make ready chicken breasts
- Take plain flour
- Take eggs
- Take panko breadcrumbs
- Get Vegetable oil (enough to cover the chicken)
Chicken katsu curry is so simple to make at home. We've balanced this recipe's rich sauce and chicken Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish. This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal. You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot.
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.
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. This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. This is my version of the delicious Japanese katsu curry that they serve at Wagamama. An easy and authentic recipe for Chicken Katsu Curry which you can make at home from scratch.
So that’s going to wrap this up with this exceptional food chicken katsu curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
