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- Meat and poultry
- Chicken curry
This is my version of the delicious Japanese katsu curry that they serve at Wagamama. So good! Serve with white rice.
3349 people made this
- For the curry sauce
- 2 tablespoons sunflower oil
- 2 onions, sliced
- 5 garlic cloves, chopped
- 2 medium carrots, sliced
- 2 tablespoons plain flour
- 4 teaspoons curry powder
- 600ml chicken stock
- 2 teaspoons honey
- 4 teaspoons soy sauce
- 1 bay leaf
- 1 teaspoon garam masala
- For the breaded chicken
- 4 chicken breast fillets, pounded to 1cm thickness
- Salt and pepper to taste
- 2 tablespoons plain flour
- 1 egg, beaten
- 100g fine breadcrumbs or panko breadcrumbs
- 230ml vegetable oil for frying
MethodPrep:15min ›Cook:30min ›Ready in:45min
- For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
- Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
- Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
- For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
- Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
- Pour curry sauce over chicken, serve with white rice and enjoy!
Reviews & ratingsAverage global rating:(75)
Reviews in English (75)
This is delicious! I didn't even bother to remove the onions and carrots, they were good in it too. Next time I make it I think I'm going to blitz them up into the sauce! Subbed with vegetable stock and tofu instead!-05 Dec 2013
Very nice dish. Made it for 3 friends. Only things I would say is that I would make double the amount of sauce as it was a little dry so my friends used ketchup which was a shame. But overall, very good!-15 Oct 2013
Great recipe, made it for the parents as a christmas dish! I've never served anyone a meal and everyone was delighted! Thank you very much!-19 Dec 2012
/>Gizzi's Kitchen Magic />Simple and inventive recipes />Comforting dishes from around the world />Classic dishes with a twist
Anyone who is into Japanese food knows that katsu curry is wickedly wonderful. What makes it stand out from other curries is that the meat is breaded and fried before having a luxurious silky curry sauce slathered all over it. I&rsquove used chicken here, but I have also eaten this made with juicy king prawns or with pork tenderloin, both equally delicious. Offering crunch, spice and sauce, this is real comfort food.
- 1 tablespoon oil
- 2 medium onions, chopped
- 3 medium potatoes, chopped
- 2 medium carrots, chopped
- 3 ½ cups water, or as needed
- 1 (3.5 ounce) container curry sauce mix (such as S&B® Golden Curry®)
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apricot jam
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 4 (5 ounce) skinless, boneless chicken breast halves
- kosher salt and ground black pepper to taste
- ¼ cup all-purpose flour
- 1 large egg, beaten, or as needed
- 1 cup panko bread crumbs
- ½ cup peanut oil for frying, or as needed
Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
Remove from the heat and add curry sauce mix stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
Slice cooked chicken into strips and spoon curry sauce over top.
Japanese Chicken Katsu Curry
What better way is there to unwind after a long day than with a flavoursome Japanese katsu curry? Curry was introduced to Japan by the British over 100 years ago, and has since then become one of the country's favourite dishes to make at home. This recipe combines thick curry sauce with a crisp fried chicken cutlet, perfect for serving on a bed of rice with half a hard boiled egg and a little pickled radish. Browse our range of all the necessary ingredients needed to make Katsu Curry here.
4-5 cubes japanese curry
1 large onion
1 large potato
80g panko breadcrumbs
4 tbsp plain flour
4 chicken breasts
1 egg, slightly beaten
vegetable oil for deep-frying
How To Prepare
Cut the onion, potato and carrot into small chunks before adding them to a large pan half filled with water.
Bring the water to boil and then simmer for 20 minutes or until the vegetables are soft. It is a good idea to start cooking your rice now.
Remove the saucepan from the heat. Add 4-5 blocks of curry roux to the pot with vegetables. Turn on the heat to low and allow to simmer for 10 minutes. Keep mixing until the curry sauce is thick and smooth.
While the curry is infusing, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs.
Heat up the oil in a separate saucepan to 180°C and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown colour.
Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce. Garnish with fukujinzuke pickled radish, tonkatsu sauce, and boiled egg halves. Enjoy.
Tips and Information
- You can find different types of Japanese curry going from mild to hot level of spiciness.
- If you have some vegetarian or vegan guests, why not replacing the chicken with tofu?
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying, or as needed
Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
- 1tbsp groundnut or vegetable oil
- 1 onion, peeled and chopped
- 5 whole garlic cloves, peeled
- 2 carrots, peeled and chopped
- 2tbsp plain flour
- 1tbsp medium curry powder
- 600ml chicken stock
- 2tsp honey
- 1tbsp soy sauce
- 1 bay leaf
- ½tsp garam masala
- 4 x 100g chicken breasts
- 100g flour, seasoned with lots of salt and pepper
- 1 free-range egg, beaten lightly
- 120g cornflakes, bashed in a pestle and mortar
- 5 spritzs of spray olive oil
- Japanese steamed rice and salad, to serve
- You'll also need:
- Small pan with lid
Unlike other curry recipes, Japanese katsu uses fried breaded chicken, giving it a satisfyingly crunchy texture combined with a sweet punchy sauce. This Japanese recipe is easy to master and uses curry powder packed with turmeric, cardamom, cumin seeds, and much more, to give delicious spice.
- For the katsu sauce, heat oil in a saucepan over a medium heat, add the onion, ginger and garlic and sauté for three to four minutes until tender. Add the curry powder and stir until fragrant. Then stir in flour and cook for 1-2 mins. Gradually whisk in the stock, add the soy sauce and honey and simmer, whisking occasionally, for about 10 mins. Stir in the rice vinegar and garam masala. Keep warm.
- Meanwhile, preheat oven to 220C.
- Dip the halved chicken breasts in flour, then egg, then panko crumbs, making sure to shake off any excess in between. Heat the vegetable oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 mins). Transfer to a baking tray and cook in the oven until cooked through (3-4 mins).
- Slice the chicken and serve with steamed rice, topped with katsu sauce and the edamame beans and spring onions
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place the sauce in a pan on medium heat, stirring occasionally until heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Japanese Chicken Katsu with Curry Sauce
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Who doesn’t love a good piece of fried chicken? If chicken schnitzel is your cup of tea, give this katsu recipe a shot. Think of it as a Japanese version of fried chicken with gravy. Coconut milk is the secret of this delicious Japanese curry sauce that turns this already filling dish into the ultimate comfort meal. Great for groups, or just as satisfying as a hearty weeknight dinner.
- 1 To make the curry sauce, in a large saucepan over medium heat, add the oil and warm until hot. Add the onion, garlic, ginger, and a pinch of salt and cook, stirring, until it softens, about 5 minutes. Sprinkle in the flour and cook, stirring, for 2 minutes. Stir in the curry powder, tomato paste, Worcestershire, honey, and 1 teaspoon salt. Slowly pour in the chicken broth, whisking until the sauce is smooth and combined. Stir in the coconut milk. Bring the sauce to a boil. Cover, reduce the heat to low, and simmer until fragrant, about 30 minutes. Keep warm.
- 2 Meanwhile, make the chicken katsu. Season the chicken breasts with salt. Place the flour, eggs, and panko in 3 separate bowls. Dredge the chicken in the flour, then the eggs, then the panko, each time letting the excess drip off. Place on a baking sheet.
- 3 In 2 very large frying pans (or in batches), warm the oil over medium-high heat, dividing it between the pans. Fry the chicken, turning once, until golden and crispy, about 5 minutes.
- 4 Serve the chicken with plenty of the curry sauce and rice.
Sauce: Heat 2 tablespoon of oil in a large saucepan, saute the onion, G&G and veg over a medium heat until softened. Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes. Remove from the heat then add the curry sauce mix in pieces, stir until completely melted. Simmer gently for another 5 minutes, stirring constantly. Add coconut milk/cream and sugar.
Chicken: Season both sides of the chicken breasts. Lightly coat with seasoned flour, dip in beaten egg and then coat with panko breadcrumbs.
Heat the remaining oil in a large heavy-based saucepan to 180°C / 390°F. Deep fry the chicken for 3-4 minutes each side until golden and cooked through. Drain on kitchen paper.
Slice the chicken, drizzle with curry sauce, and serve with sushi/basmati rice.
The Curry Sauce
First of all, please don&rsquot be intimidated by the curry. It is the simplest recipe I&rsquove ever shared and doesn&rsquot&rsquo require many ingredients.
You will need onion, garlic and ginger sauteed in oil as the savoury base. To thicken the curry we add flour and make a quick roux. Then simply add any mild curry powder and turmeric to create the flavours we need.
I&rsquove used a combination of chicken stock and creamy coconut milk for my liquid. You can skip the chicken stock altogether and increase the amount of coconut milk if you want a creamier, sweeter curry.
It wouldn&rsquot be a Japanese curry without a touch of soy sauce. The sauce will take you less than 10 minute to prepare.
I&rsquove processed my curry in a blender for a silky smooth texture we&rsquove come to expect from our restaurant Katsu Curry but it is not at all necessary.
I always serve chicken Katsu curry with plain rice and salad. Adding a sprinkling of black or white sesame seeds on top is definitely optional but highly recommended. Such a nice crunch and flavour.