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
KATSU CURRY RAMEN
Provided by Food Network
Time P1DT3h15m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the pork broth: Place the pork feet and bones and chicken bones into a large stock pot and cover with cold water. Put on the lid and bring the pot to a boil. After 10 minutes, turn off the burner and strain the bones. Wash the bones under cold water to remove all the scum. Add the cleaned bones back into a clean stock pot, add water and bring to a boil.
- Char the garlic, ginger, leek and onion in a skillet until they are almost burnt. Set aside. Place the bonito flakes, dried anchovy and kombu in a spice pack and securely tie the end. Put the ground mushroom into a separate spice pack and securely tie the end.
- Place the charred vegetables, and both spice packs into the pot with the bones. Bring the pot to a boil and boil for 6 hours. Remove the dried anchovy spice pack from the pot. Boil for another 12 hours, then add the salt, sugar and fish powder. Let the broth simmer on low heat for another 6 hours.
- To create the curry broth, take 64 ounces (2 quarts) of pork broth and add the curry bouillon. Bring to a boil and whisk the broth.
- For the pork katsu: Heat the oil in a heavy-bottomed pot to 350 degrees F.
- Tenderize the pork loin using the flat end of a meat mallet and season with salt. Beat the egg and 1 tablespoon water to create an egg wash. Take the pork loin and dredge it in the flour, then the egg wash, then the bread crumbs. Fry the pork loin until golden brown, for 4 to 5 minutes. Remove and let rest for 1 to 2 minutes before cutting.
- For the ramen bowl: Saute the corn and carrots in a pan with a little oil and set aside. Then saute the cabbage with a little oil.
- Bring a pot of water to a boil. Drop the fresh ramen into the boiling water. Cook for 90 seconds, or to your desired firmness, then drain.
- Pour the hot curry broth into 4 bowls and add the cooked ramen. Top with the cabbage and place the fried pork katsu on top. Add the corn and carrot and finish with the chopped green onions.
PORK KATSU CURRY
With the convenience of store-bought Japanese curry roux block, you can have a rich, comforting, savory weeknight curry in less than 20 minutes. The curry roux block helps put together this meal very quickly as there is no fuss from measuring and adjusting spices. Instead, you can rely on the blocks to yield a gravy-like curry sauce that looks like its been cooking for hours! Enjoy this curry over a bed of rice or plain udon or ramen noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
- Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
- a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
- Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
- Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
- Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.
Nutrition Facts : Calories 940, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 170 milligrams, Sodium 1577 milligrams, Carbohydrate 102 grams, Fiber 6 grams, Protein 43 grams, Sugar 10 grams
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
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
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