KATSU CURRY
Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference
Provided by Cassie Best
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 17
Steps:
- First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
- Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
- When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
- Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.
Nutrition Facts : Calories 743 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
CHICKEN KATSU CURRY
Curry was introduced to Japan by the British more than a century ago, and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Perfect to serve with steamed Japanese rice and radish pickles. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.
Provided by Dav3d
Time 1h25m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
- Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
- While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
- Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
- While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
- Slice cooked chicken into strips and spoon curry sauce over top.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 79 g, Cholesterol 127.3 mg, Fat 17.9 g, Fiber 5.7 g, Protein 41.5 g, SaturatedFat 3.4 g, Sodium 1590 mg, Sugar 8.7 g
EASY KATSU CHICKEN CURRY WITH RICE
A great tasting curry using only three ingredients, and all under a tenner! Also kid-friendly.
Provided by Lisa Moore
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to Gas Mark 5 or equivalent. Place katsu chicken pieces on a baking tray and put in the oven for 15 - 20 minutes or until golden brown.
- Cook the rice in a saucepan and bring to the boil. Simmer for 15 minutes until rice is soft. Alternatively, alter simmering time according to taste.
- Place curry sauce in a microwaveable bowl. (At this stage, you may choose to sieve out the vegetables if you have finicky eaters.) Heat on full power for 60 seconds.
- Place cooked katsu pieces into the sauce. Stir lightly for a light coating, or more vigorously for a generous coating.
- Drain rice once cooked and rinse with boiling hot water. Shake off excess moisture. Serve rice and katsu chicken immediately with salad or vegetables of your choice.
KATSU CURRY RECIPE BY TASTY
Here's what you need: onion, butter, garlic, flour, mild curry powder, turmeric, chicken stock, coconut milk, soy sauce
Provided by Raniya Sharma
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in a pot over medium heat and add onion and garlic and saute.
- Once translucent, add flour, turmeric, and curry powder and mix to create a paste. Then, add chicken stock, place the lid on the pot, and simmer for 5-7 minutes.
- Slowly add coconut milk and simmer for 5 minutes. Once combined, add soy sauce and mix well to combine.
- Serve alongside jasmine rice.
Nutrition Facts : Calories 394 calories, Carbohydrate 23 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
CHICKEN KATSU CURRY
Make and share this Chicken Katsu Curry recipe from Food.com.
Provided by Food.com
Categories Japanese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.
- In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.
- Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.
- Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1⁄2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.
- Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.
- To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.
Nutrition Facts : Calories 447.2, Fat 15.8, SaturatedFat 8.5, Cholesterol 123.5, Sodium 389.4, Carbohydrate 65.8, Fiber 7.5, Sugar 11.5, Protein 11.9
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