KATSU CURRY
Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference
Provided by Cassie Best
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 17
Steps:
- First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
- Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
- When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
- Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.
Nutrition Facts : Calories 743 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
CHICKEN KATSU CURRY
Katsu curry is super-delicious and is one of Japan's most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) - and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Jamie's Comfort Food Chicken Curry Bread Chicken breast Lunch & dinner recipes
Time 1h30m
Yield 4
Number Of Ingredients 22
Steps:
- Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
- When the time's up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you're ready to cook.
- For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
- Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
- Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
- Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
- Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
- Just under half fill a large sturdy pan with vegetable oil - the oil should be 8cm deep, but never fill your pan more than half full - and place on a medium-high heat. Use a thermometer to tell when it's ready (170°C), or add a piece of potato and wait until it turns golden - that's the sign that it's ready to go.
- Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
- Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
- To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.
Nutrition Facts : Calories 885 calories, Fat 30.9 g fat, SaturatedFat 7.5 g saturated fat, Protein 49.2 g protein, Carbohydrate 111.5 g carbohydrate, Sugar 8.7 g sugar, Sodium 1.5 g salt, Fiber 3.6 g fibre
More about "cauliflower katsu curry recipes"
KATSU CURRY WITH CAULIFLOWER NUGGETS - SIX HUNGRY FEET
From sixhungryfeet.com
5/5 (24)
Total Time 50 mins
Category Main Course
Calories 495 per serving
- While the cauliflower nuggets are baking, heat 1-2 tbsp of oil in a pan on medium heat and add the onion, carrot, garlic and ginger. Stir and cook for 5-6 minutes until the onion starts to soften. Add the curry and turmeric and cook for another minute.
KAVEY EATS » VEGAN JAPANEASY RECIPE | CAULIFLOWER KATSU CURRY
From kaveyeats.com
4.5/5 (2)
Estimated Reading Time 3 mins
Servings 4
- Heat the coconut and vegetable oils together in a saucepan over a medium heat, then add the onion and saut. until soft and slightly brown. Add the banana and continue to cook until the banana browns and starts to break apart. Add the tomato pur.e, peanut butter, flour, spices and yeast flakes (if using) and cook for another 5 minutes, stirring constantly, until the spices have softened and the fat has absorbed the flour. Transfer to a food processor or use a hand-held stick blender to pur.e the roux. Leave to cool, then divide into 50 g (2 oz/3 tablespoons) portions and transfer to the refrigerator, where it will keep for about a week, or to the freezer, where it will keep for several months.
- Bring the broth to the boil and add the roux, soy sauce and ketchup. Whisk to break up the roux and cook for 5–10 minutes until the mixture thickens.
ONE POT VEGAN WHOLE ROASTED CAULIFLOWER KATSU
From thehappyfoodie.co.uk
Servings 4
Total Time 1 hr 15 mins
Category Dinner
RECIPE: CHICKEN KATSU CURRY WITH CAULIFLOWER RICE ...
From recipes.sainsburys.co.uk
Servings 2
Total Time 1 hr 30 mins
User Interaction Count 1
Calories 365 per serving
JAMIE OLIVER’S EASY VEGETARIAN RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 6 mins
VEGAN KATSU CURRY RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
Category Mains
Estimated Reading Time 2 mins
CAULIFLOWER KATSU CURRY WITH STICKY RICE - DISH MIAMI
From dishmiami.com
Category Main Dishes
Estimated Reading Time 6 mins
VEGAN CAULIFLOWER CURRY - LOVING IT VEGAN
From lovingitvegan.com
5/5 (3)
Total Time 1 hr
Category Curry, Dinner, Savory
Calories 538 per serving
KATSU CURRY RECIPE (VEGAN) | THE ANTI-CANCER KITCHEN
From theanticancerkitchen.com
5/5 (2)
Category Cancer-Fighting Main Courses
Cuisine European
Total Time 20 mins
COURGETTE AND CAULIFLOWER KATSU CURRY - DOM IN THE KITCHEN
From dominthekitchen.com
VEGAN KATSU CURRY RECIPE, NEW & IMPROVED! - YOUTUBE
From youtube.com
YOTAM OTTOLENGHI’S CURRY RECIPES | FOOD | THE GUARDIAN
From theguardian.com
VEGAN CAULIFLOWER KATSU CURRY – CHEZ JORGE
From chejorge.com
4.5/5 (24)
Category Lunch
Cuisine Japanese
Total Time 1 hr 35 mins
- Prepare the Cauliflower. Start by removing cauliflower leaves and as much of the middle large stem as possible. Cut cauliflower into 4-5 large steaks (each about 2-2.5 centimeters thick). In a large, flat-bottomed bowl, add non-dairy milk, rice vinegar, fine salt, garlic powder, onion powder, and white pepper. Stir to combine. Gently place cauliflower steaks in, cover with plastic wrap, and refrigerate for 45 minutes to an hour.
- Prepare Curry Sauce. While the cauliflower steaks are brining, save time by getting started on the curry sauce. In a medium sized sauce pot, heat up about 1 tablespoon of vegetable oil (or vegan butter) on medium-low heat. Add in finely diced yellow onions, and cook until brown & decently caramelized. Note: this step could take 15-30 minutes, depending on how caramelized you prefer the onions to be. I usually go for 20 minutes. Once the onions reach desired texture & color, deglaze the pot with water. Add the curry roux (breaking the block of roux up first), then slowly bring to a boil while stirring. When the curry sauce reaches a boil, it should have thickened nicely. Add cocoa powder and any additional spices/flavorings, tasting to adjust. Cover and keep warm.
- Prepare Breading Stations. In one plate or shallow dish, combine flour, corn starch, and baking powder. Mix well to combine. In another plate or shallow dish, simply add panko breadcrumbs. Set both stations aside.
- Bread the Cauliflower. Once the cauliflower has brined long enough, separate the cauliflower steaks from the brine. The brine will be our wet dredge. For the breading, 2-3 layers are typically done for traditional Japanese katsu. The breading steps are as follows: 1) dip cauliflower steak into the flour mixture, then shake off excess. 2) dip into the brine, shaking off excess. 3) repeat steps 1 & 2 depending on the number of desired layers. 4) Lastly, dredge in panko breadcrumbs. Press the breadcrumbs in very well. Repeat for all steaks, and set them aside.
LOW-CARB CHICKEN KATSU CURRY WITH CAULIFLOWER RICE …
From hellochef.me
Category Chicken
Calories 981 per serving
- Whisk the eggs in a shallow bowl with the soy sauce. Place the almond flour into a shallow bowl and mix with the paprika. Crush the cornflakes in their bag with a rolling pin and place into another shallow bowl. Peel and finely chop the shallots. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the rest of the carrot.
- Wrap the chicken breasts in cling film and place them on a chopping board. Using the rolling pin, bash the chicken breasts until almost halved in thickness. One by one, place the chicken breasts in the flour, coating both sides. Then dip them in the beaten eggs and finally in the cornflakes, making sure they are well coated. Chill until step 5.
- Heat a saucepan over a medium low heat with a drizzle of oil. Once hot, add the shallots, grated carrot and garlic ginger paste and cook for 3 min. Add the curry powder, turmeric, sugar and corn four. Mix. Gradually add the [b]measured[/b] water, a little at a time, whilst stirring. Add the coconut milk, soy sauce and stock cube. Simmer for 5 min, then remove from the heat.
- Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of [b]salt[/b] and stir-fry for 5 min.
SALMON KATSU CURRY WITH CAULIFLOWER RICE - HELLO CHEF!
From hellochef.me
Category Fish
Calories 601 per serving
- Preheat the oven to 200°C/ 180°C fan. Trim and finely slice the spring onion. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the rest of the carrot. Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Set aside.
- Whisk the eggs in a shallow bowl with the soy sauce. Place the larger batch of corn starch in a shallow bowl. Crush the cornflakes in their bag (until they resemble bread crumbs) and place into another shallow bowl. Portion the salmon into 2/3/4 pieces. Pat dry.
- Turn each piece of salmon in the corn starch until coated. Then, dip in the beaten eggs and finally, coat in the cornflakes. Place the salmon on an oiled baking tray. Bake for 15 min until golden and crispy.
- Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the spring onion, grated carrot and garlic ginger paste. Cook for 3 min. Add the curry powder, turmeric and smaller batch of corn starch and cook for 1 min further. Gradually add the water, whisking. Add the sweet chilli sauce and tamari. Simmer for 3 min.
AUBERGINE KATSU CURRY WITH CAULIFLOWER RICE - SO VEGAN
From wearesovegan.com
Estimated Reading Time 1 min
MADAGASCAN CURRY WITH MONKFISH RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
Servings 6
Category Mains
Author Blanche Vaughan
VEGAN/GF CAULIFLOWER KATSU CURRY | BIRDHOUSE CHILLIES
From birdhousechillies.com
Estimated Reading Time 3 mins
KETO RECIPE: CHICKEN KATSU CURRY WITH CAULIFLOWER AND ...
From healthnow360.com
CURRY RICE SALAD RECIPE NZ - BLUEBERRY BAKEWELL TART ...
From skilletapplecake.blogspot.com
TOFU KATSU CURRY ARIGATO FOR MY DELICIOUS TOFU KATSU CURRY ...
From cookarm.com
VEGAN KATSU CURRY WITH CAULIFLOWER NUGGETS – PLANT BASED ...
From plantbasedandveganism.com
BAKED VEGAN KATSU CURRY CAULIFLOWER BITES | NUDIE SNACKS
From nudiesnacks.co.uk
KATSU CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CAULIFLOWER KATSU CURRY | YUTAKA
From yutaka.london
CAULIFLOWER KATSU CURRY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love