A Chicken Katsu curry is considered to be a national dish in Japan, it features a crisp fried chicken cutlet and a wonderful curry sauce.
A Japanese Curry, Really?
Curry arrived in Japan at the end of the 19th Century, via the Brits and the Indian Raj and is seen by many to be a national dish.
This simple recipe would be called katsu kare in Japan and it is a follow-up recipe to my tonkatsu recipe.
The concept of a breaded and fried piece of meat is so familiar to Europeans, this very this feels like a familiar old friend of a recipe.
Of course, speaking as a Brit who is very slightly curry obsessed, the curry aspect makes me feel very at home too!
This katsu curry sauce is much more simple. In fact, it has much more in common with the chip shop curry sauce I grew up with.
It is however still gloriously delicious, probably because of its simplicity!
How To Choose The Curry Powder.
This katsu recipe is very much a rarity in my curry line up!
I actually advocate the use of curry powder here. Something I have only done once before in my reboot of Coronation Chicken.
If you are the sort of person that makes their own curry powders, fill your boots. I’ll not try to teach you something you do not know already.
But go mild and hold back the urge to add fenugreek.
If you are going to the store to buy a curry powder and you do not use it often, buy the smallest packet you can!
Once opened ground spice blends lose their flavour very quickly.
The next thing you are looking for is a curry powder that is quite mild. Avoid the likes of powders that claim to be Madras or Vindaloo powders.
If you are from the UK, you may even be able to find a curry powder called ‘Chinese’ curry powder. That would be perfect.
I like to keep my sides with this recipe really simple… It is, after all, a very simple recipe.
I usually go for a simply boiled basmati rice with plenty of coriander in it.
However, on occasions, I like to change it up and love this served with chips. Or fries as my American readers would call them.
As I mentioned earlier this curry sauce is almost reminiscent of the one I could get from our local chip shop.
The chips, however, need to be proper fried chips. Not skinny little things but proper British chip shop style chips.
Chicken and chips always takes me back to my childhood!
And if you really wanted to step out there, why not try my Cornflake chicken for a crispy coating for this recipe?
- 2 Skinless Chicken Breasts
- 4 Tbsp Flour
- 1 Egg
- 50 g Bread Crumbs
- Salt and Pepper
- Oil for frying.
For the Curry Sauce:
- 100 g Onion
- 2 Cloves Garlic
- 1 Tbsp Flour
- 1 Tbsp Curry Powder
- 1/2 Tbsp Turmeric
- 1 Tbsp Shaoxing Wine
- 1/2 Tbsp Brown Sugar
- 1 Tbsp Soy Sauce
- 250 ml Chicken stock
- Finely dice the onion and sweat down in a pan with a little oil for 10 minutes. You do not want to add any colour.
- Finely slice the garlic and add it to the softened onions and cook for a further minute.
- Add in the flour and stir for 60-90 seconds to begin cooking out the flour.
- Then add in the remaining ingredients for the curry sauce and cook at a simmer for 15-20 minutes.
- When the sauce has cooked and is a nice sauce texture I like to blend and pass through a fine-mesh sieve, although this step is optional.
- Whilst the sauce is cooking bash out the chicken breasts so that they are an even thickness. Aim for around 1cm.
- Dredge the chicken breasts in well-seasoned flour.
- Dip into the egg which has been beaten and finally into the breadcrumbs.
- Shallow fry the chicken for 3-4 minutes on each side in oil over a medium-high heat.
- Slice the chicken and nap over the sauce.
Serve with some simple basmati rice with lots of coriander through it.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 576Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 199mgSodium: 1081mgCarbohydrates: 50gFiber: 5gSugar: 9gProtein: 51g