Chicken Katsu Curry is a rich and flavourful Japanese curry served with rice as a main dish. The crunchy texture of chicken cutlets in a creamy sauce is the ultimate comfort dish. A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. However, for this recipe, I have used chicken but beef and pork are also popular. Also this is seen as junk food in Asia but is of a good quality, flavour and appearance. Furthermore, as a guide I have used a medium curry powder which produces the same heat as a warm Indian Korma Curry.
Chicken Katsu Curry
- Place the sliced chicken breats between greasproof paper and hit them with a rolling pin to thin them out.
- Over a gentle heat, pur the oil into a saucepan and fry the onion for about 10 minutes until soft and translucent.
- Add the garlic and fry for about 3 minutes and then stir in the carrot. Add the curry powder and the flour and stir well to mix. Once mixed, add the chicken stock slowly to the pan.
- Peel and core the 2 apples and add them into the saucpepan and then the soy sauce and sugar.
- Simmer gently on a low heat for about 30 minutes.
- Put the oven on to 110C/225F. We now need to coat the chicken breasts by dunking them in the seasoned flour first in one bowl.
- Then dunking them in the beaten egg mix ina second bowl.
- before dunking them in the breadcrumbs in a third bowl.
- Pour the frying oi into a deep sided pan and heat to 180C/350F to fry the chicken safely. Once hot, add the coated chicken poieces carefully.
- Fry for about 5 minutes on eah side turning over. Once cooked place them in the oven to keep warm.
- When they are all cooked, serve with rice and a serving of the sauce.