Delicious Chicken Katsu Curry 🇯🇵
Delicious Chicken Katsu Curry 🇯🇵

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, delicious chicken katsu curry 🇯🇵. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

How to make CRISPY Chicken Katsu Curry with succulent beef - Japanese home cooked recipe. This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. 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.

Delicious Chicken Katsu Curry 🇯🇵 is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Delicious Chicken Katsu Curry 🇯🇵 is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have delicious chicken katsu curry 🇯🇵 using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Delicious Chicken Katsu Curry 🇯🇵:
  1. Make ready Sauce
  2. Make ready 3 small onions
  3. Prepare 4 garlic cloves
  4. Prepare 3 medium carrots
  5. Take 2 TSP curry powder (here is up to you how spicy it will be)
  6. Make ready 2 TBSP plain flour
  7. Get 500 ml chicken stock or vegetable stock for the veggie version
  8. Prepare 1 TBSP honey
  9. Take 2 TBSP soy sauce
  10. Get 1 bay leaf
  11. Prepare 1 TSP garam masala
  12. Get 2 TBSP sunflower oil for simmering
  13. Prepare Breaded chicken or aubergine (suggested vegetable)
  14. Get 4 chicken breasts filleted or 3 aubergines, peeled and filleted
  15. Take 1 garlic clove crushed
  16. Get to taste Salt
  17. Prepare 1 beaten egg or 2
  18. Prepare 100 g breadcrumbs or panko breadcrumbs
  19. Make ready sunflower oil for frying

Enjoy rich and flavorful Japanese curry served with chicken katsu or tonkatsu over rice. The crunchy texture with creamy sauce is simply irresistible. We never get tired of making katsu curry at home because you get to switch things up easily. It's essentially a mix and match dish, where you can pair a.

Instructions to make Delicious Chicken Katsu Curry 🇯🇵:
  1. In a food processor, make the onions into a pure, set aside. Do the same to the garlic and carrots. If you don't have a food processor, cut them as small as possible. (Some traditional recipes will leave it into chunks and also have potatoes to thicken it.)
  2. In a pan, add the oil and bring it to almost boiling point, fry the onions first. Once they have cooked, move it to a corner, put it in low heat and fry the garlic. Mix it with the onions and leave it in the corner again, them cook the carrots.
  3. Mix it all together now, then add the flour and curry powder. Have your stock ready and boiling.
  4. Make it into a paste, blending together until all the ingredients are well incorporated. Slowly, add the stock while mixing, make sure you mix it vigorously so there is no lumps left. You can add the remaining stock once you feel it won't create any lumps.
  5. Now add the honey and the soy sauce, stir it well.
  6. If you want extra smooth, you can use a blender while still on the hob. Add the bay leaf and stir. Put the lid on and leave it to cook for about 10 minutes in low heat.
  7. Start preparing the breaded chicken / breaded aubergines. Season it with salt and garlic. You will need 3 plates, one for the flour, one for the egg and one for the breadcrumbs.
  8. First, on the flour, all around, then straight into the egg and last is the breadcrumbs. Make sure it is covered all around. Press it down so the crumbs stick to it evenly.
  9. Go back to your sauce and add the garam masala, stir it well and check if the thickness is to your taste. It has to be creamy. Put the lid back on and start frying your chicken.
  10. In a frying pan, add oil enough to cover just bellow half the thickness of the chicken or aubergine. Check the temperature by dusting it with some of the crumbs. Once the oil is ready, fry the pieces on one side then turn them over once they are golden brown.
  11. Switch off the sauce and remove the bay leaf. Serve with rice. Enjoy!!

The most popular version of a Japanese curry is a katsu (literally cutlet). The cutlet is made from flattened panko breaded pork or chicken. This is my version of the delicious Japanese katsu curry that they serve at Wagamama. Chicken Katsu Curry from Gizzi Erskine's Kitchen Magic. Recreate your Wagamamas favourite and make katsu curry at home.

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