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 21 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Katsu Curry

You need 1 of large aubergine.
You need 1 of large sweet potato.
It's 1 of egg.
It's 1/2 cup of plain flour.
Prepare of Salt and pepper.
It's of Sesame seeds.
You need 100 g of Panko breadcrumbs.
It's of Oil for shallow frying.
Prepare of For the curry:.
It's of Vegetable oil.
You need 1 of large onion.
You need 4 of large garlic cloves.
You need 1 tablespoon of grated ginger.
It's 1 of large carrot.
Prepare 1 of small apple.
You need 1 tablespoon of white miso paste.
You need 4 tablespoons of curry powder.
It's 2 teaspoons of white wine or rice vinegar.
You need 1 teaspoon of garam masala.
Prepare 2 tablespoons of soy sauce.
It's 1 tablespoon of Worcestershire sauce.

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 step by step

Sauté onions and garlic in a little vegetable oil..
Add the ginger, carrots, apple curry powder and garam masala. Stir and fry for a couple more minutes..
Add the music paste to a cup of hot water and mix into the pan..
Simmer for 15 minutes, then blend with a hand blender until a smooth sauce. Add the soy, vinegar and Worcestershire sauce. If the sauce is too thick add a little more water..
Cover the bottom of a frying pan with the oil and heat it up so it's nice and hot..
Cover a slice of sweet potato/ aubergine with flour, then dip into the beaten egg and then cover completely with the seed and breadcrumb mix. Add to the pan and repeat. Fry each slice until golden brown on both sides..
Slice the sweet potato and aubergine into 0.5 cm thick slices..
Season the flour and add to a large plate. Put breadcrumbs and sesame seeds onto another plate. Beat the egg and put it nearby..
Serve with rice and/or a simple salad..

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.