Japanese Katsu Chicken Curry

Japanese Katsu Chicken Curry

Recipe only

Japanese curry, called ‘kare’ in Japanese is a very popular meal both in Japan and abroad. Curry was introduced by the British over 100 years ago and adapted to Japanese tastes, so it’s quite different to the Indian curry you may be used to. Katsu curry is a combination of deep fried breaded pork or chicken katsu cutlets and a rich curry sauce. Easy to make and so very tasty!


INGREDIENTS

8 skinless chicken thigh fillets
seasoned plain flour for dusting
2 eggs, lightly beaten
panko breadcrumbs
oil for deep-frying
2 tablespoons peanut oil
1 onion, thinly sliced
1 tablespoon freshly grated, peeled ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
2 tablespoons plain flour
600 ml chicken stock
60 ml (1/4 cup) soy sauce
2 tablespoons honey
2 teaspoons rice vinegar
1 teaspoon garam masala

METHOD

1. For the katsu sauce, heat oil in a frying pan over medium-high heat, add onion, ginger and garlic; saute until tender (3-4 minutes). Add curry powder, stir until fragrant, then stir in flour and cook until sandy texture (1-2 minutes). Gradually whisk in stock, add soy sauce and honey and simmer, whisking occasionally, about 10 minutes. Stir in rice vinegar and garam masala and keep warm.

2. Meanwhile, reheat oven to 220 C. Dip chicken in flour, then egg, then panko crumbs, shaking off excess in between. Heat oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes). Transfer to oven until cooked through (3-4 minutes). Serve with steamed rice, and topped with katsu and spring onion.