Katsu Curry with chicken

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
  1. 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.
  2. Mix together the flour(s) and/or breadcrumbs in a shallow bowl. 
  3. Heat about 4cm depth of oil in a big pan or wok.
  4. 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.
  5. When the chicken comes out of the wok, scatter the sesame seeds over each piece.
  6. If using the carrot, add to the sauce about 20 minutes before serving to allow it time to cook.
  7. Serve with rice. Place the chicken next to the sauce so it stays crisp. 

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