Katsu Curry with chicken
This is a very mild and delicious Japanese curry. The chicken is deep-fried and then serve with the sauce. We have used our British Curry powder 1970's-style but we don't mind if you just use any mild curry powder! You can jazz up the chicken coating with some seasoning - we used 2 tsp shichimi (7-spice). The secret,as ever, is with the Secret Sauce! Serves 4-6
- 1 carton British Curry powder, 1970's-style
- 300ml 'Secret sauce'
- 1 can tomatoes, blended until smooth
- 2 tbsp soy sauce
- 2 tbsp honey
- 700g chicken, sliced into bite-sized pieces
- 2 carrots, cut into sticks (optional)
- toasted sesame seeds to scatter on the chicken (optional)
- 2 eggs, beaten
- 2bsp each of self-raising flour and panko breadcrumbs (or schitzel breadcrumbs) with seasoning (see above, or just use salt and pepper)
- vegetable oil for frying the spices and for deep-frying
- Fry the spices in 1 tbsp oil until fragrant, then add the tomatoes and 'secret sauce'. Bring to the boil, then add the soy sauce and honey and lower to a simmer for about an hour.
- Mix together the flour(s) and/or breadcrumbs in a shallow bowl.
- Heat about 4cm depth of oil in a big pan or wok.
- Dip the chicken pieces in the egg then the flour, then gently add to the hot oil a few at a time. Have the oven on to keep the first ones warm as you work your way through the chicken. The pieces will only need a minute or two on each side to cook.
- When the chicken comes out of the wok, scatter the sesame seeds over each piece.
- If using the carrot, add to the sauce about 20 minutes before serving to allow it time to cook.
- Serve with rice. Place the chicken next to the sauce so it stays crisp.
Send Us Your Comments
Please fill out the form below to let us know your comments.