Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, katsu chicken curry. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Katsu Chicken Curry is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Katsu Chicken Curry is something which I’ve loved my entire 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 get started with this particular recipe, we have to prepare a few components. You can cook katsu chicken curry using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Katsu Chicken Curry:
- Take 2 chicken breasts
- Take 3 tbsp plain flour
- Get 1 beaten egg
- Make ready 4 tbsp panko or golden breadcrumbs (or crushed puffed rice!)
- Prepare For the sauce:
- Prepare 1 onion, sliced
- Prepare 1 medium carrot, grated
- Take 2 cloves garlic,crushed
- Take 2 tbsp plain flour
- Prepare 1 tbsp curry powder (medium works best)
- Take 1 1/2 tbsp soy sauce
- Take 500 ml chicken stock1 tsp
- Prepare black pepper
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 before cooking, and either defrost the sauce in the microwave or fridge before warming through. For the sauce, start to soften the onions, garlic and ginger. Allow to sit on a low to medium heat.
Steps to make Katsu Chicken Curry:
- Place the chicken between two pieces of cling film & bash with a rolling pin until they are even thickness. Put the flour, egg & breadcrumbs into shallow dishes or plates. Dip each chicken breast first into the flour, then the egg & finally the breadcrumbs making sure they are evenly coated. Place on to a plate or tray, cover with cling film & put in the fridge for 15 minutes.
- To make the sauce heat 2 tbsp of oil in a large frying pan over a medium heat. Cook the onion & carrot for 2 minutes then add the garlic. Cook until soft then stir in the flour & curry powder. Keep stirring for about 3 minutes to cook out the flour. Gradually add the stock stirring well to keep it smooth. Pour in the soy sauce & season with pepper. Allow to simmer for 10 minutes then set aside & keep warm while you cook the chicken.
- Carefully add the coated chicken & cook for about 5 minutes until golden then turn it over & cook for another 5 minutes. Set aside on a chopping board to rest for a minute. Slice the chicken into strips.
- Serve the chicken with rice with the sauce on top, on the side over the rice or however you like!
For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. 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. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate.
So that’s going to wrap it up with this special food katsu chicken curry recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
