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)...