Chicken katsu curry recipe

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Chicken katsu curry recipe

Katsu curry is all about comfort eating – it is a wonderful combination of Japanese curry plus katsu (meat or seafood coated in panko breadcrumbs and deep-fried). It's easy to make and tastes so much better than the shop bought stuff. You can use other types of meat such as pork, beef, lamb or seafood, or perhaps make it vegetarian.

Recipe from The Japanese Larder by Luiz Hara, £26, Jacqui Small.

Ingredients

For the vegetable curry
  • 2 portions steamed white rice, to serve
  • 200 g baby onions
  • 200 g carrots
  • 400 g potatoes
  • 400 g courgettes (zucchini), about 2
  • 50 g butter
  • 2 tbsp sunflower oil
  • 800 ml fresh water
  • 120 g Japanese hot curry tablets (like S&B Golden Curry)
  • 1 tbsp light soy sauce or salt to taste (optional)
  • 2 portions steamed white rice, to serve
  • 7.1 oz baby onions
  • 7.1 oz carrots
  • 14.1 oz potatoes
  • 14.1 oz courgettes (zucchini), about 2
  • 1.8 oz butter
  • 2 tbsp sunflower oil
  • 28.2 fl oz fresh water
  • 4.2 oz Japanese hot curry tablets (like S&B Golden Curry)
  • 1 tbsp light soy sauce or salt to taste (optional)
  • 2 portions steamed white rice, to serve
  • 7.1 oz baby onions
  • 7.1 oz carrots
  • 14.1 oz potatoes
  • 14.1 oz courgettes (zucchini), about 2
  • 1.8 oz butter
  • 2 tbsp sunflower oil
  • 3.4 cups fresh water
  • 4.2 oz Japanese hot curry tablets (like S&B Golden Curry)
  • 1 tbsp light soy sauce or salt to taste (optional)
For the chicken katsu
  • 6 boneless chicken thighs, skin on
  • 2 tbsp dark soy sauce
  • 2 garlic cloves
  • 6 tbsp potato starch or cornflour (cornstarch)
  • 2 eggs, beaten
  • 100 g Japanese panko breadcrumbs
  • 200 ml sunflower oil, for deep-frying
  • 6 boneless chicken thighs, skin on
  • 2 tbsp dark soy sauce
  • 2 garlic cloves
  • 6 tbsp potato starch or cornflour (cornstarch)
  • 2 eggs, beaten
  • 3.5 oz Japanese panko breadcrumbs
  • 7 fl oz sunflower oil, for deep-frying
  • 6 boneless chicken thighs, skin on
  • 2 tbsp dark soy sauce
  • 2 garlic cloves
  • 6 tbsp potato starch or cornflour (cornstarch)
  • 2 eggs, beaten
  • 3.5 oz Japanese panko breadcrumbs
  • 0.8 cup sunflower oil, for deep-frying
For the garnish
  • 50 g red pickled ginger (Japanese beni shoga)
  • 50 g finely sliced spring onions (scallions)
  • 50 g mangetout (or sugar snap peas), blanched in boiling water for 15 seconds, refreshed under cold water
  • 1.8 oz red pickled ginger (Japanese beni shoga)
  • 1.8 oz finely sliced spring onions (scallions)
  • 1.8 oz mangetout (or sugar snap peas), blanched in boiling water for 15 seconds, refreshed under cold water
  • 1.8 oz red pickled ginger (Japanese beni shoga)
  • 1.8 oz finely sliced spring onions (scallions)
  • 1.8 oz mangetout (or sugar snap peas), blanched in boiling water for 15 seconds, refreshed under cold water

Details

  • Cuisine: Japanese
  • Recipe Type: Curry
  • Difficulty: Medium
  • Preparation Time: 25 mins
  • Cooking Time: 40 mins
  • Serves: 6

Step-by-step

  1. Cook the white rice and keep it warm. In a bowl, mix the chicken thighs with the soy sauce and garlic, and let them marinate for 30 minutes.
  2. Make the curry. Peel the onions, carrots and potatoes then chop them and the courgettes separately into irregular bite-sized chunks.
  3. Heat the butter and sunflower oil in a medium-sized pan over a medium heat until the butter is melted. Add the onions and fry gently for a couple of minutes until translucent but not coloured. Add the carrots and potatoes and stir well to coat in the hot oil.
  4. Add the measured water, bring to a boil, then turn down the heat and simmer for about 5 minutes for the vegetables to begin to soften. Add the Japanese curry tablets and mix gently until completely dissolved.
  5. Continue simmering for another 5 minutes, stirring from time to time to ensure it is not catching on the bottom of the pan. Finally add the chopped courgette and simmer for a final 5 minutes. The sauce should have thickened, the potatoes and carrots should be soft but not disintegrating and the courgette should still retain some bite and their beautiful green colour. Check for seasoning and add a little soy sauce if desired. Turn off the heat.
  6. In a medium-size pan heat enough sunflower oil to 160ºC (320ºF) to deep-fry the chicken.
  7. Take three, deep but flattish plates or bowls, and separately place the potato starch or cornflour (cornstarch), the beaten eggs and the Japanese panko breadcrumbs in each.
  8. Take a couple of the chicken thighs and coat them first in the potato starch, then dip them in the egg, followed by a generous coating of panko breadcrumbs, pressing them gently so the breadcrumbs stick.
  9. Deep-fry the chicken thighs, two at a time, turning the pieces over occasionally until they are golden brown and crispy, this should take 6–7 minutes. Transfer to a plate lined with kitchen paper (paper towel) to drain and continue frying the remaining chicken thighs. Slice the chicken thighs.
  10. Divide the rice between six shallow bowls, spoon the vegetable curry beside the rice and place the sliced chicken over the curry. Top with the spring onions, mange-tout and red pickled ginger and serve immediately.

This recipe is from The Japanese Larder by Luiz Hara, £26, Jacqui Small.

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