A guide on making your own Chicken Katsu Curry. This is one of the most easiest and basic dishes to make and in my opinion one of the tastiest. Follow this step by step guide on how to make your own Chicken Katsu Curry.
So here is a list of ingredients:
For the Curry
1 tablespoon of cooking oil (veg, olive or sunflower)
1 onion peeled and chopped
2 carrots peeled and chopped
5 whole garlic peeled (no need to chop)
2 bay leaves
2 tablespoons of mild curry powder
1 heaped plain flour for curry mix
600ml chicken stock (I used OXO cubes)
Pinch of garam massala
For the Chicken
2 chicken breasts
100g plain flour (add a pinch of salt and pepper to this)
2 eggs (whisked)
250g panko breadcrumbs
(if not available use a basic one, panko will just add an extra crispiness)
1. Add oil to saucepan, once it is med/hot in temp add the onion and carrot, cook this until soften a little and slightly browned.
2. Then add garlic and bay leaves to saucepan and leave to soften on low/med heat.
3. Meanwhile add the curry powder to the saucepan and mix, and then add plain flour to the mix (similar to roux), move to step five and do not let the flour get burnt.
4. Add the chicken stock a little at a time, so basically once it thickens a little add some more stock to the curry mix, eventually you will reach a gravy/curry consistency.
5. Add some garam massala to the curry mix, and then once your curry has thickens you can strain using a sieve or blend all together, make sure takeout the bay leaves.
6. Once the curry is strained or blended add back to sauce pan and keep warm.
7. Time for the chicken, so you have your flour on one plate, whisked eggs on another and breadcrumbs on the last. You need to coat chicken breasts in this order; flour, egg and then breadcrumbs. Once finished it should be fully coated and ready to fry.The breast now being covered, focus on the curry.
8. Shallow fry the chicken until cooked through, use a for to cut through and check to see if it is cooked thoroughly.
9. Serve with short grain rice or similar, don’t use long grain. The rice should be on bottom, sliced fried chicken in the middle and curry sauce on top.
No more need for Wagamama after this recipe.
This recipe is for two people, also if you don’t want to make the chicken you can just buy ready breaded chicken breasts/steaks