Katsu Curry

Did you think Japanese food was all raw fish and weird mushrooms? Oh boy are you in for a treat!

 

 

 

 

Katsu is the incredible, flavoursome, utterly delicious meal the entire family will be clamouring for every night!

 

 

 

 

Chicken, pork, tofu… whatever you use it is the insanely delicious katsu sauce that will rock your world!

 

 

 

 

 

Katsu Curry

Delicious Japanese crispy chicken (or pork) with unique curry sauce
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cuisine Japanese
Servings 4

Ingredients
  

  • 8 Chicken thigh fillets
  • 1 TBS Rice flour (or plain flour)
  • 1 pinch salt
  • 1 pinch pepper
  • 2 eggs (lightly beaten)
  • 2 cups Panko (or regular breadcrumbs)
  • 1/2 cup Peanut or sunflower oil

Katsu sauce

  • 2 TBS Peanut or sunflower oil
  • 1 onion - thinly sliced
  • 1 TBS finely grated ginger
  • 2 cloves garlic - finely chopped
  • 1 TBS Nippon Curry
  • 2 TBS plain flour
  • 600 ml chicken stock
  • 1/4 cup soy sauce
  • 2 tsp honey
  • 2 tsp rice vinegar
  • 1 tsp garam masala

To serve

  • Steamed Rice
  • Asian coleslaw

Instructions
 

For Katsu Sauce

  • Heat oil in a saucepan over medium/high heat
  • Add onion, garlic and ginger and sauté until softened (3-5 minutes)
  • Add Nippon Curry and stir until fragrant.
  • Stir in flour and cook until it looks sort of sandy (1 - 2 minutes)
  • Whisk in stock (gradually) and bring to gentle boil.
  • Add soy sauce and honey and simmer (10 - 15 minutes) whisking occasionally
  • Stir in rice vinegar and garam masala and set aside and keep warm.

For Chicken

  • Preheat Oven to 220C.
  • Lay out three bowls
    One with rice flour, salt & pepper
    One with beaten eggs
    One with Panko crumbs
  • Dust individual fillets with flour, then dip in egg, then in panko.
  • Heat oil in heavy based frying pan and fry chicken, turning occasionally, until golden on both sides (4 -6 minutes)
  • Transfer to a baking paper lined tray in the oven until cooked through (4 - 6 minutes)

To Serve

  • Pile steamed rice on individual plates or bowls
    Slice chicken thighs and arrange on top.
    Drizzle with katsu sauce
    Have Asian coleslaw or sliced spring onions as an accompaniment
    Put extra katsu sauce in a jug for individual gluttonous drizzling.

Notes

  • can use pork fillet in place of chicken
  • Can use zucchini  strips and vegetable stock for a vegetarian alternative
  • Leftover sauce can be frozen for future use.
Keyword Chicken, Curry, Japanese, Nippon Curry