Easy Japanese Katsu Curry Recipe
An easy and authentic recipe for Chicken Katsu Curry which you can make at home from scratch. The chicken is coated withpanko breadcrumbs for extra crunch, and the curry sauce contains a secret ingredient for the best flavour.
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 little play area for the children.
One dish which my son absolutely loved at Wagamama’s was their Chicken Katsu Curry. The childrens’ portion was comprised simply of a crumbed chicken breast fillet, sliced and served alongside a bowlof rice with some shredded cucumber, with a little dish of curry sauce on the side.
Katsu Curry (japanese Curry With Chicken Cutlet)
As Wagamama is sadly no longer operating in Zurich, it has given me the perfect opportunity to make my own Chicken Katsu Curry at home.
Crumbed chicken features on our menu at home often, and the idea came to me one evening to try and make a Japanese-style curry sauce to transform our usual crumbed chicken into a Chicken Katsu Curry.
A popular option for making Katsu Curry at home is with the packaged stock cubes which are sold at many Asian grocers. When time is tight, it is indeed a quick and easy way to get dinner on the table.
Easy Japanese Chicken Katsu Curry Recipe
But making a Katsu Curry from scratch actually takes not much more time than using the stock cubes. Plus, you can control the seasoning better, as well as the quality of the ingredients.
Many Katsu Curry recipes will simply state “curry powder” as an ingredient, but this is terribly unhelpful because curry powders vary in composition of spices, and what is typical to an Indian curry, for example, will hit the wrong note in a Japanese dish.
I use one called S&B Spicy Curry Powder, which comes in a very English-looking small red tin and, although I think it is quite spicy (as suggestedin the name), my young childrendon’t seem to mind.
A Mouthwatering Vegan Katsu Curry
My other essential – and secret – ingredient for this Katsu Curry recipe is freshly grated apple. The apple gives a subtle sweetness to the curry, and it also cooks down to help thicken the sauce. Plus, it’s a good way of sneaking in extra fibre into the dish, especially for the kids!
Heat some vegetable oil in a large saucepan, and sauté the onions and garlic with a sprinkle of sea salt until softened.
Turn up the heat so that the sauce is boiling rapidly. Slowly pour in the cornflour slurry, stirring as you do so. Add enough slurry until the curry sauce has thickened to your liking.
Chicken Katsu Curry
My recipe for Chicken Schnitzel, or crumbed chicken, can be found below. For step-by-step photos and more detailed instructions, please see my recipe for Chicken Schnitzel.
Whenever our children have their friends over for dinner, I like to make a milder version of Chicken Katsu Curry for them.
Simply reduce the amount of curry powder in the sauce – about 2 to 3 teaspoons should be ok, but you might need to do trial and error.
Chicken Katsu Curry (japanese Chicken Cutlet Curry) • The Heirloom Pantry
And for the Chicken Schnitzel, I like to crumb chicken tenderloins so that, in effect, they are like big pieces of chicken nuggets. And who can resist chicken nuggets dipped in curry sauce?!
An easy and authentic recipe for Chicken Katsu Curry which you can make at home from scratch. The chicken is coated with panko breadcrumbs for extra crunch, and the curry sauce contains a secret ingredient for the best flavour.
Japanese curry powder, or any curry powder, can be a bit spicy for children. For this recipe, I generally use 2-3 teaspoons of curry powder for a mild taste. But curry powders vary in potency, so you will need to do a bit of trial and error.
Vegan Katsu Curry (simple Store Cupboard Ingredients!)
You can skip the Chicken Schnitzel and bulk up the vegetables in the Katsu Curry sauce for a vegetarian option. Vegetables which work well in this curry include:One of the best fakeaway creations! My Wagamama inspired chicken katsu curry. With the crispy breaded chicken being baked, it’s lower in calories and just as delicious.
When I first tried the famous Wagamama Katsu curry, I finally understood what all the hype was about. The katsu sauce is so unique to any other curry recipe that I’ve tried. It’s rich & creamy with zingy hits from the ginger. And when paired with the diagonally sliced, crispy breaded chicken- there’s nothing like it. The recipe originates from Japan originally.
This recipe, if I may say so myself, is as good as the Wagamama Katsu curry if not better. You get more sauce per serving and the crispy breaded chicken is larger and less calories, thanks to our baking method.
Chicken Katsu Curry With Pickled Cucumber — Co Op
These breadcrumbs originated from Japan. The bread is broken down into larger flakes which results in a crispier breading for our chicken which is the best.
You can opt for brown or white rice here, both flavours work very well. I used white basmati rice when filming but you could use jasmine rice, sticky sushi rice or any rice that you have on hand.
For cost, we use 1 chicken breast sliced into two thin planks. This provides you with a decent chicken fillet for each serving with a lot of surface area for the delicious crispy batter.
Japanese Chicken Curry チキンカレー • Just One Cookbook
Add the chopped carrot and onion to a deep non-stick frying pan along with the coconut oil and gently fry on a medium/ low heat. Season with salt.
After 5 minutes add the minced garlic, curry powder, ginger, turmeric, honey, soy sauce and flour with a splash of the chicken stock. Gently fry for another minute before slowly adding all of the chicken stock, then reduce to a simmer and set the timer for 20 minutes.
Now start to prepare the chicken by slicing the 3 breasts along the width to create 6 thin chicken pieces. You can start the crispy chicken conveyor belt by rolling it in flour, then the beaten egg and finally in the breadcrumbs. If you want the crispiest chicken, you can double dip into the egg and breadcrumbs although you may require more breadcrumbs.
Easy Japanese Chicken Curry Recipe
Drizzle half of the rapeseed oil onto a baking tray and then add the battered chicken and then drizzle the remaining rapeseed oil over the top to coat. Pop in the oven, timer set to 12 minutes to rotate and cook for a further 12 minutes on the other side. While the chicken is baking in the oven, boil a kettle and cook the rice according to packet instructions.
Meanwhile, slice the chicken diagonally for that Wagamama look and serve up with a portion of rice, a ladle of the sauce and the optional sliced spring onion & chilli flakes.
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Instant Pot Japanese Chicken Curry
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Japanese Chicken Katsu Curry (チキンカツカレー)
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Japanese Katsu Curry: Easy Flavorful Recipe
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Katsu Curry Sauce (really Easy Recipe)
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