Katsu Curry is one of the most popular dishes in Japan. A few months ago we ate out in Wagamama for the first time. Mr S ordered a Katsu Curry and we both loved it. I wanted to try and re-create it at home and found this recipe really good.
4 chicken breasts
Oil (I used olive oil)
Breadcrumbs (I made my own)
Spring Onions – (I used 3/4)
Soy Sauce (1tbsp)
For the curry sauce
Fresh Ginger – chopped thinly (thumb sized piece)
Tomato Puree (1tbsp)
Chicken stock (500ml)
Onion – chopped (I used 1)
Rice vinegar (1tsp)
Curry powder (1tbsp)
Chilli powder (1/4 tsp)
Garlic cloves – crushed (I used 2)
Ground Turmeric (1tsp)
- Place the chicken breasts on a board between two pieces of baking paper and using a roller pin (or similar) bash the chicken until they are around 1cm thick.
2. Pop the rice on to cook whilst you make the rest of the dish.
3. Fry the chopped onion in the oil. Add the garlic and ginger once the onion is soft and continue cooking for a further 1-2 minutes.
4. Add the curry powder, chilli powder, turmeric and tomato puree and give everything a good mix.
5. Add the chicken stock and allow to cook for roughly 8-10 minutes for the sauce to thicken.
6. Place the flour, beaten egg (with the soy sauce) and breadcrumbs on three separate plates or bowls. Using one chicken breast at a time, coat it firstly in the flour, then the egg and lastly cover in the breadcrumbs – repeat with all four chicken breasts.
7. Heat a frying pan with the oil and once it reaches a hot temperature add the chicken breasts. Cooked until the chicken is throughly cooked.
8. Using a hand blender, blitz the curry sauce in the saucepan, until it’s smooth.
9. Slice the cooked chicken into slices and serve it with the rice and drizzle over the curry sauce. Add the spring onions to the dish just as you serve it.
It tasted absolutely gorgeous. It’s definitely something I will be making again.
Have you tried Katsu Curry before? Let me know if you give this recipe a try.