Katsu Curry

Ciao guys! We are back in Japan! This time we are making Katsu Curry sauce, very simple to make at home and oh, so tasty! This sauce is vegan so it can adapt to all diets and menus. In this case, I’ve balanced this rich sauce with panko chicken, sushi rice and cabbage salad (that’s how it is usually presented, but you can accompany with different food: Tofu or a Vegan chicken escalope are great substitute).

Ready? let’s start!

Katsu Curry

Carlo’s Kitchen

This restaurant favorite is so simple to make at home. The rich sauce is vegan so it can be used for any type of diets. You’ll need chicken or tofu depending on your preference. In this case, we made the original version with panko chicken, plain rice and cabbage salad.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr 5 mins

Course Main Course

Cuisine Japanese

Servings 4 people

Calories 743 kcal

Ingredients

  

for the chicken

• 4 skinless chicken breast
• 50 g plain flour
• 2 large eggs
• 150 g panko breadcrumbs
• 230 ml vegeatble oil for frying

for the curry sauce

• 2 tbsp sunflower oil
• 2 onions sliced
• 2 garlic cloves chopped
• 2 carrots sliced
• 2 tbsp plain flour
• 4 tbsp curry powder
• 600 ml vegetable stock
• 2 tsp maple syrup (or honey)
• 4 tsp soy sauce
• 1 tsp garam masala

for the sushi rice

• 3 cups sushi rice
• 6 cups water
• 1 tsp black sesame seed toasted

for the cabbage salad

• 1/2 cabbage sliced

Instructions

 

For the curry sauce

• Heat oil in a medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
• Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add maple syrup and soy sauce. Slowly bring to the boil.
• Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in the garam masala for 2 minutes. 
• Take the sauce off the heat and with a blender, mix all together; return to saucepan and keep on low heat until ready to serve.

For the chicken

• Season both sides of chicken breasts with salt and pepper.
• Place flour, egg, and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
• Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper or rail rack to discard the excess oil.

for the Sushi rice

• Wash the rice in cold water with a sieve. This step is very important to make your sushi rice really fluffy!
• In a pot, place the sushi rice and the water. Put a lid on and slowly bring to the boil. (never remove or open the lid until the very end).

  When it starts boiling, reduce the heat to a minimum until all the water is absorbed. it takes around 15 minuted but check the rice packaging for more information as the time can vary.

  add the sesame seeds when placing it on a plate

Keyword curry, japanese, katsu curry

there you have it! a nice Katsu Curry sauce with crispy Panko Chicken, Fluffy rice and crunchy cabbage salad!

let me know in the comments below or in the socials how you did it!