Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken katsu curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. In today's episode of Wok Wednesday, Jeremy shows us how to make the Japanese classic; Chicken Katsu Curry! Be sure to like, comment and subscribe to our. 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.
Chicken Katsu Curry is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Chicken Katsu Curry is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have chicken katsu curry using 17 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chicken Katsu Curry:
- Get Katsu sauce
- Get 300 ml chicken stock
- Make ready 1 teaspoon sugar
- Prepare Splash soy sauce
- Get 1 tspn turmeric
- Get 2 tbspn mild curry powder
- Get 100 ml coconut milk
- Take 1 onion
- Take 2 cloves garlic
- Take 1 thumb size piece of ginger
- Take Drizzle of oil
- Make ready Crispy chicken
- Get 2 chicken breasts
- Make ready 50 g plain flour
- Prepare 2 eggs
- Make ready 100 g panko breadcrumbs
- Get Vegetable oil (enough to cover the chicken)
Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. Not a big fan of pork or chicken? You can also enjoy Katsu Curry with shrimp or fish (See below). This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal.
Steps to make Chicken Katsu Curry:
- Sauté onions, garlic and ginger in oil till soft. Then add spices and cook for a few minutes. Add flour and cook for a few mins before gradually adding stock. Then simmer and add coconut milk, sugar and soy sauce. Simmer for a few mins then strain through a sieve so you’re left with a silky smooth sauce. This can be left in the fridge for a few days in an air tight container.
- Cut chicken breasts in half (lengthways) and cover with clingfilm and bash with a rolling pin till they become thin. Then dip the chicken into flour, then into the whisked egg and then coat in panko breadcrumbs. Once covered, fry in hot vegetable oil for a few minutes either side until cooked thoroughly inside and crispy on the outside. The vegetable oil should cover the chicken and will sizzle when cooking. Don’t over cook as it can burn easily.
- Serve hot with the katsu sauce. Best served with Jasmin rice and salad or veggies.
You can also enjoy Katsu Curry with shrimp or fish (See below). This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal. You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot. There used to be a Wagamama's restaurant in Zurich which we really enjoyed visiting, often to satisfy my cravings for ramen, but mostly because they had a great kids' menu and a. This is my version of the delicious Japanese katsu curry that they serve at Wagamama.
So that is going to wrap this up with this exceptional food chicken katsu curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
