Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken katsu curry. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
"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.
Chicken Katsu Curry is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chicken Katsu Curry is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have chicken katsu curry using 17 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Katsu Curry:
- Make ready Katsu sauce
- Take 300 ml chicken stock
- Get 1 teaspoon sugar
- Prepare Splash soy sauce
- Make ready 1 tspn turmeric
- Get 2 tbspn mild curry powder
- Make ready 100 ml coconut milk
- Prepare 1 onion
- Take 2 cloves garlic
- Take 1 thumb size piece of ginger
- Take Drizzle of oil
- Get Crispy chicken
- Make ready 2 chicken breasts
- Prepare 50 g plain flour
- Make ready 2 eggs
- Make ready 100 g panko breadcrumbs
- Take Vegetable oil (enough to cover the chicken)
Add chicken broth and bring to a boil. Chicken Katsu - thigh or breast? I have discussed about this topic in Chicken Katsu recipe post. For the Katsu curry, I recommend to use breast because using chicken thigh is too oily for the curry.
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.
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. For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months.
So that is going to wrap this up for this special food chicken katsu curry recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
