Chicken Katsu Curry. This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. Incredibly Tasty Japanese Chicken Katsu Curry Recipe! Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish compromises of panko breadcrumb coated chicken in a thick curry sauce and rice.

You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot. With the likes of Gizzi Erskine sharing their take on the famous Wagamama katsu chicken curry recipe, it's really taken off over the. Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. You can have Chicken Katsu Curry using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken Katsu Curry

You need of Chicken Katsu.
It's 2 of Chicken Breasts (pounded until thin).
It's 1 of Egg.
It's 1/2 cup of Flour.
Prepare 3/4 cup of Japanese Panko-Style Breadcrumbs.
It's 1 of Salt and Pepper.
You need 1 cup of Cooking Oil (for frying).
Prepare of Curry.
It's 1/2 packages of Vermont Mild Japanese Curry Sauce (comes with two curry sauce cubes in a package).
It's 2 large of Potatoes (or 3 medium potatoes).
It's 1 large of White Onion.
Prepare 2 medium of Carrots.
It's 3 clove of Minced Garlic (optional).
It's 2 cup of Water.
You need 2 of Scallions (for garnish).
You need 3 tbsp of Vegetable Oil.

I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. This is my version of the delicious Japanese katsu curry that they serve at Wagamama. There used to be a Wagamama's restaurant in Zurich which we really enjoyed visiting, often to satisfy my cravings for ramen, but mostly because they had a great kids' menu and a. Chicken Noodle Curry Is The Heartwarming Dinner You Need.

Chicken Katsu Curry instructions

For the curry, peel (optional) and cut up potatoes into wedges. Dice the onion. Peel and chop up the carrots. Mince the garlic..
In a stewing pot, add oil and garlic in the pot and heat up the garlic and oil at the same time to infuse garlic taste..
When the garlic starts to turn a golden color, add in diced onion and cook until onion is translucent..
When the onion starts to take on a little color, add in potatoes, carrots, and water. Bring to a boil..
When the soup comes to a boil, turn down the heat and leave it to simmer for about 30 minutes our until the potatoes are knife-tender..
After the potatoes become tender, break up the curry cubes and add to the pot of veggies. Turn down the heat to low and stir the curry into the soup to thicken. Stirring occasionally for about 20 minutes. (I'm using Vermont brand curry sauce, but you can definitely use any other curry sauce recipe you like).
While the curry is thickening, start pounding both chicken breasts flat with either the smooth side of a meat tenderizer, a rolling pin, or the palm of your hands! (Great stress reliever)..
Season the chicken on both sides with salt and pepper..
Separate the flour, egg (cracked and beaten), and panko in three different shallow plates. Start dredging and chicken. Toss the chicken in the flour until coated, shake off any excess flour, and soak in the beaten egg until covered. Pick up the chicken and then toss the chicken in the bread crumbs, pressing the crumbs into the chicken. Repeat with other chicken breast let the chicken rest while the oil is heating..
Heat the oil in a high-side pan on medium heat. To tell if the oil is ready, drop a bread crumb into the oil and watch for a light crackle sound. Drop the chicken in the oil and cook for 3 minutes on each side. Drain on paper towels and slice into strips..
Serve your curry on a bed of fluffy rice and top with crispy chicken and sliced scallions. Voila!.

One recipe we were particularly keen to try ourselves at home was Wagamama's chicken katsu curry. Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. Not a big fan of pork or chicken? You can also enjoy Katsu Curry with shrimp or fish (See below). With cooking tips, tricks and foolproof recipes, this fabulous cookbook from Gizzi Erskine will bring a bit of magic to your kitchen.