A Chicken Katsu curry is considered to be a national dish in Japan, it features a crisp fried chicken cutlet and a wonderful curry sauce.
A Japanese Curry, Really?
Curry arrived in Japan at the end of the 19th Century, via the Brits and the Indian Raj and is seen by many to be a national dish.
This simple recipe would be called katsu kare in Japan and it is a follow-up recipe to my tonkatsu recipe.
The concept of a breaded and fried piece of meat is so familiar to Europeans, this very this feels like a familiar old friend of a recipe.
Of course, speaking as a Brit who is very slightly curry obsessed, the curry aspect makes me feel very at home too!
Having said that, this curry sauce is very different from my usual curry fare. The sauces you will find in my madras curry recipe or even my Balti recipe are much more complex.
This katsu curry sauce is much more simple. In fact, it has much more in common with the chip shop curry sauce I grew up with.
It is however still gloriously delicious, probably because of its simplicity!This katsu recipe is very much a rarity in my curry line up!I actually advocate the use of curry powder here.
2 Skinless Chicken Breasts
4 Tbsp Flour
50 g Bread Crumbs
Salt and Pepper
Oil for frying.
For the Curry Sauce:
100 g Onion
2 Cloves Garlic
1 Tbsp Flour
1 Tbsp Curry Powder
1/2 Tbsp Turmeric
1 Tbsp Shaoxing Wine
1/2 Tbsp Brown Sugar
1 Tbsp Soy Sauce
250 ml Chicken stock
Finely dice the onion and sweat down in a pan with a little oil for 10 minutes. You do not want to add any colour.
Finely slice the garlic and add it to the softened onions and cook for a further minute.
Add in the flour and stir for 60-90 seconds to begin cooking out the flour.
Then add in the remaining ingredients for the curry sauce and cook at a simmer for 15-20 minutes.
When the sauce has cooked and is a nice sauce texture I like to blend and pass through a fine-mesh sieve, although this step is optional.
Whilst the sauce is cooking bash out the chicken breasts so that they are an even thickness. Aim for around 1cm.
Dredge the chicken breasts in well-seasoned flour.
Dip into the egg which has been beaten and finally into the breadcrumbs.
Shallow fry the chicken for 3-4 minutes on each side in oil over a medium-high heat.
Slice the chicken and nap over the sauce.
Serve with some simple basmati rice with lots of coriander through it.