Katsu Curry Wrap Recipes

KATSU CURRY WRAP

Steps:

• Cook the goujons following pack instructions. Heat the katsu sauce in a small pan until piping hot.
• Once the chicken is cooked and golden, chop into bite-sized pieces and toss with the sauce. Warm the tortillas in the microwave, then layer with the chicken and raw veg, roll up and eat.

CHICKEN KATSU CURRY

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.

KATSU CURRY RECIPE BY TASTY

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.

KATSU CURRY

Steps:

• Make the sauce: Melt the butter in a large saucepan over medium-high heat. Add the ground pork and season generously with salt and pepper. Cook, stirring occasionally, until the meat has browned and the moisture has evaporated. Mix in the flour and curry powder, turn the heat to low and cook for 5 minutes, stirring occasionally, to make a porky roux.
• Meanwhile, in a food processor, pulse together the onion, garlic, apple, mango, ginger, carrot, tomato paste and Worcestershire sauce until a grainy purée forms. Transfer the purée to the pork and mix until combined. The sauce should be very thick.
• Stir in the chicken broth and cook, partly covered, over low heat for about an hour, stirring occasionally. If needed, add a bit more stock to loosen the sauce.
• Prepare the pork: Heat 1 inch of oil in a frying pan and set a candy thermometer in the oil. Place the eggs in a wide shallow bowl and the panko in another. When the oil temperature reaches 320 degrees, season the pork chops all over with salt and pepper. Cover them, one by one, in the egg and then in the panko, and fry in batches in the hot oil until browned, for about 4 minutes per side. Transfer to a paper-towel-lined plate and let drain for 5 minutes. Slice the pork chops against the grain. Serve the curry sauce over cooked Japanese rice. Top with the sliced pork and serve with a small handful of sliced cabbage. If you choose, drizzle the cutlet with a little tonkatsu sauce.