Recipe: Appetizing Katsu Curry

Katsu Curry. Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. It is the ultimate comfort dish when you have a craving for a big meal. When I make curry at home, Mr.

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. Katsukarē (カツカレー) is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. You can cook Katsu Curry using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Katsu Curry

1. Prepare of Katsu curry sauce.
2. Prepare 2 of medium onions.
3. Prepare 3 of small-medium carrots.
4. It's 100 g of flour for the sauce.
5. Prepare 1 Tablespoons of Garam masala.
6. It's 3 Tablespoons of Curry powder.
7. You need 1 Teaspoon of Garlic powder/3 garlic cloves finely chopped.
8. You need 600 ml of chicken stock.
9. Prepare 1 Tablespoon of Honey.
10. It's 1 Tablespoon of Soy Sauce.
11. You need To taste of Salt and pepper.
12. You need of Breaded chicken.
13. It's 700 g of Chicken.
14. You need to taste of Salt and pepper.
15. You need 100 g of Flour.
16. You need 2 of eggs.
17. You need 2-3 slices of bread crumbled.
18. It's of White rice.
19. You need 60 g of Rice per person.
20. You need to taste of Salt.

It is served on a large plate and is typically eaten using a spoon or fork. Katsu curry is a wonderful batch cook recipe. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge.

Katsu Curry instructions

1. Preheat the oven to gas mark 6.
2. Chop the onions and carrots and add to saucepan and sweat for 10 minutes.
3. While the carrots/onions are cooking, butterfly and pound the chicken to flatten it to roughly 1cm thickness.
4. Turn the 2-3 slices of bread to breadcrumbs (use a food processor/manually crumble).
5. Place the flour in a bowl, the two raw beaten eggs in a bowl and the breadcrumbs in a final bowl.
6. Season the chicken with salt and pepper, then coat the chicken in flour, then egg then breadcrumbs then place on a foil lined baking tray and place in the preheated oven for 45 minutes.
7. Add flour, salt and pepper, garam masala, curry powder, soy sauce and honey to the carrot and onions and stir in. Once added, slowly add and stir the chicken stock to create the sauce. Allow to thicken over time..
8. Cook the rice in boiling water and align the rice cooking time to the end of the 45 minute breaded chicken cooking time.
9. Once the rice has cooked, the chicken is crispy brown and the sauce has thickened, strain the rice, chop the chicken fillets into slices and plate up adding the sauce on top. Enjoy!!.

Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish Origins of Japanese curry Curry came to Japan from India via British military officers, which is why Katsu curry. I made a yasai katsu curry or veggie katsu curry, except that it contains no egg in the batter so really it's a vegan katsu curry. Thick slices of juicy aubergine and sweet potato coated in panko. Top tip for making Wagamama chicken katsu curry. You can swap most vegetables out for the greens or use salad leave instead.