I absolutely love Katsu curry. It’s what I always get when I pop into Kokoro in Brighton. It’s also incredibly easy to make at home if you happen to find an amazing recipe. Which I have 😀
I found it on a website called All Recipes which people can share their own recipes for you to try out. If you want to check out the original recipe, you can do so here. As per the norm, anything I’ve put in italics, is something I’ve added!
Ingredients for the curry sauce:
- 2 tablespoons sunflower oil
- 2 onions, sliced
- 5 garlic cloves, chopped
- 2 medium carrots, sliced
- 2 tablespoons plain flour
- 4 teaspoons curry powder
- 600ml chicken stock
- 2 teaspoons honey
- 4 teaspoons soy sauce
- 1 bay leaf
- 1 teaspoon Garam Masala
Ingredients for the chicken:
- 4 chicken breast fillets, pounded to 1cm thickness
- Salt and pepper to taste
- 2 tablespoons plain flour
- 1 egg, beaten
- 100g fine breadcrumbs or panko breadcrumbs (I usually find that 2-3 pieces of bread with crusts on will cover 4 smallish breasts.)
- 230ml vegetable oil for frying
- For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
- Add flour and curry powder; cook for 1 minute. Gradually stir in the stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
- Turn down the heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in the garam masala.
- Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve. At this point, I take out the bay leaf and use a hand blender instead of sieving the sauce. I find it retains the flavour better and it’s lovely and thick!
- For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken in the flour, dip them into the egg, then coat in the breadcrumbs, making sure you cover both sides. I use brown bread for this as I find it coats and crisps up better when it’s cooking.
- Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
- Pour curry sauce over chicken and serve with rice.
- Take some pretty photos for the blog … then add the second chicken breast and loads more sauce to the plate! Because it’s more believable 😉
- Time: 15 minutes prep + 30 mins cooking time.
- Difficulty rating: Once you’ve got the sauce started it’s pretty easy. The only thing to remember is to get the oil almost smoking hot for chicken or the middle won’t cook properly. No one wants pink chicken!!
- Taste: It tastes pretty damned similar to something you’d get from a Japanese restaurant!
- Would I make it again?: I love katsu curry so I’m definitely making this again 🙂
- Verdict: 5/5.
Are you a katsu curry fan? Would you be tempted to make this yourself at home? Let me know in the comments below 🙂 x