Katsu Chicken Curry
Katsu Chicken Curry

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, katsu chicken curry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Katsu Chicken Curry is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Katsu Chicken Curry is something that I’ve loved my whole life.

"Katsu curry is super-delicious and is one of Japan's most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) - and the katsu curry was born. 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.

To get started with this recipe, we must first prepare a few components. You can have katsu chicken curry using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Katsu Chicken Curry:
  1. Get Rice
  2. Take Breaded chicken
  3. Prepare 2 onions
  4. Make ready 5 garlic cloves
  5. Get 2 carrots
  6. Make ready 2 tbsp plain flour
  7. Take 4 tsp curry powder
  8. Take 600 ml chicken stock
  9. Make ready 2 tsp honey
  10. Get 4 tsp soy sauce
  11. Take 1 bay leaf
  12. Make ready 1 tsp garam masala
  13. Get Vegetable oil
  14. Make ready Parsley
  15. Take Spring onion

Then add the garlic and ginger. Chicken Katsu with Curry Sauce Method. For the sauce, start to soften the onions, garlic and ginger. Allow to sit on a low to medium heat.

Steps to make Katsu Chicken Curry:
  1. Cook breaded chicken in preheated oven as directed
  2. Finely chop onions, carrots and garlic
  3. Heat vegetable oil in pot, add onions and garlic, cook until softened
  4. Add carrots to pan, cook over a low heat for 10-12mins
  5. Add flour and curry powder, cook for 1min
  6. Gradually stir in stock until combined
  7. Add honey, soy sauce and bay leaf. Slowly bring to the boil then simmer for 20mins until sauce thickens but is still of pouring consistency
  8. Cook rice in salted water
  9. Remove bay leaf and stir in garam masala 10mins before serving. Continue to cook on a low heat until ready to serve
  10. Mix chicken in with curry saucr. Serve rice mixed with parsley then topped with chicken curry and spring onion greens

For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. Chicken Katsu Curry from Gizzi Erskine's Kitchen Magic.

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