Katsu Curry Recipes

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CHICKEN KATSU CURRY



Chicken katsu curry image

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

4 x 150g free-range skinless boneless chicken breasts
250 ml buttermilk
2 heaped teaspoons medium curry powder
2 cloves of garlic
120 g panko breadcrumbs
1 mug of basmati rice, (300g)
25 g creamed coconut
2 litres vegetable oil
SAUCE
1 onion
2 cloves of garlic
1 thumb-sized piece of ginger
1 medium carrot
1 bunch of fresh coriander, (30g)
olive oil
1 teaspoon each garam masala, medium curry powder, turmeric
2 heaped tablespoons plain flour
1 heaped teaspoon mango chutney
PICKLE
1 red onion
1 lemon
1 fresh red chilli

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

PORK KATSU CURRY



Pork Katsu Curry image

With the convenience of store-bought Japanese curry roux block, you can have a rich, comforting, savory weeknight curry in less than 20 minutes. The curry roux block helps put together this meal very quickly as there is no fuss from measuring and adjusting spices. Instead, you can rely on the blocks to yield a gravy-like curry sauce that looks like its been cooking for hours! Enjoy this curry over a bed of rice or plain udon or ramen noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup white rice
1 tablespoon vegetable oil, plus more for frying
1 onion, cut into 3/4-inch pieces
2 carrots, cut into 3/4-inch pieces
1 pound turnips, peeled and cut into 3/4-inch pieces
2 cups low-sodium beef or chicken broth, plus more if needed
Kosher salt and freshly ground pepper
4 ounces Japanese curry mix
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko
4 1/2-inch-thick boneless pork loin chops (4 to 5 ounces each)

Steps:

  • Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
  • Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
  • a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
  • Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
  • Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
  • Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.

Nutrition Facts : Calories 940, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 170 milligrams, Sodium 1577 milligrams, Carbohydrate 102 grams, Fiber 6 grams, Protein 43 grams, Sugar 10 grams

KATSU CURRY



Katsu curry image

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

4 tbsp rapeseed oil or vegetable oil
2 x 200g pouches cooked rice (we used brown basmati)
½ large cucumber, peeled into ribbons
handful mint leaves or coriander leaves, or both
lime wedges, to serve
1 tbsp rapeseed oil or vegetable oil
2 onions, chopped
2 large carrots, chopped, plus 1 peeled into ribbons
2 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp curry powder, mild or medium depending on your spice tolerance
½ tsp ground turmeric
400ml can coconut milk
2 tsp maple syrup (or use honey if not cooking for vegans)
1 tbsp cornflour
8 chicken mini fillets, or a 280-300g block firm tofu, or half and half
200g breadcrumbs (gluten-free if necessary)

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

KATSU CURRY SAUCE



Katsu curry sauce image

Make our easy take on katsu curry sauce to take your midweek meal from bland to brilliant. Pour over crunchy chicken katsu or tofu for a filling family dinner

Provided by Cassie Best

Time 25m

Number Of Ingredients 9

1 tbsp rapeseed oil or vegetable oil
2 onions , chopped
2 large carrots , chopped, plus 1 peeled into ribbons
2 garlic cloves , crushed
thumb-sized piece ginger , peeled and grated or finely chopped
1 tbsp curry powder , mild or medium depending on your spice tolerance
½ tsp ground turmeric
400ml can coconut milk
2 tsp maple syrup or honey

Steps:

  • Heat the 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.
  • 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.
  • Serve over rice with chicken katsu or tofu.

Nutrition Facts : Calories 262 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

CHICKEN KATSU CURRY



Chicken Katsu Curry image

Curry was introduced to Japan by the British more than a century ago, and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Perfect to serve with steamed Japanese rice and radish pickles. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.

Provided by Dav3d

Time 1h25m

Yield 4

Number Of Ingredients 17

1 tablespoon oil
2 medium onions, chopped
3 medium potatoes, chopped
2 medium carrots, chopped
3 ½ cups water, or as needed
1 (3.5 ounce) container curry sauce mix (such as S&B® Golden Curry®)
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon apricot jam
1 tablespoon soy sauce
1 teaspoon curry powder
4 (5 ounce) skinless, boneless chicken breast halves
kosher salt and ground black pepper to taste
¼ cup all-purpose flour
1 large egg, beaten, or as needed
1 cup panko bread crumbs
½ cup peanut oil for frying, or as needed

Steps:

  • Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
  • Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
  • While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
  • Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
  • While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
  • Slice cooked chicken into strips and spoon curry sauce over top.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 79 g, Cholesterol 127.3 mg, Fat 17.9 g, Fiber 5.7 g, Protein 41.5 g, SaturatedFat 3.4 g, Sodium 1590 mg, Sugar 8.7 g

KATSU CURRY RECIPE BY TASTY



Katsu Curry Recipe by Tasty image

Here's what you need: onion, butter, garlic, flour, mild curry powder, turmeric, chicken stock, coconut milk, soy sauce

Provided by Raniya Sharma

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 9

1 onion
4 tablespoons butter, diced
3 cloves garlic, minced
2 tablespoons flour
2 tablespoons mild curry powder
2 tablespoons turmeric
2 cups chicken stock
2 cups coconut milk
¼ cup soy sauce

Steps:

  • Melt butter in a pot over medium heat and add onion and garlic and saute.
  • Once translucent, add flour, turmeric, and curry powder and mix to create a paste. Then, add chicken stock, place the lid on the pot, and simmer for 5-7 minutes.
  • Slowly add coconut milk and simmer for 5 minutes. Once combined, add soy sauce and mix well to combine.
  • Serve alongside jasmine rice.

Nutrition Facts : Calories 394 calories, Carbohydrate 23 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams

KATSU CURRY



Katsu Curry image

It is Japan's chili, its bacon cheeseburger, its meatloaf and gravy all in one, a hangover-killing man meal found in bars and restaurants up and down the country narrow, never as good as Mom's. It is katsu curry: a thick, fragrant, porky roux glopped across delicate short-grain rice and topped - gilded, really - with a deep-fried pork cutlet, served beside a tangle of shredded cabbage. It's great.

Provided by Sam Sifton

Categories     main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 22

3 tablespoons butter
1 pound ground pork
Salt and freshly ground black pepper
3 tablespoons flour
3 tablespoons curry powder, preferably S&B (see note)
1 onion, peeled and quartered
3 garlic cloves, peeled
1 green apple, peeled, cored and quartered
1 mango, peeled, cored and quartered
1 2-inch piece ginger, peeled and cut into coins
1 large carrot, peeled and cut into coins
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup low-sodium chicken broth, plus more as needed
Peanut or canola oil
3 eggs, beaten
1 cup panko bread crumbs
6 thin, center-cut boneless pork chops, lightly pounded
Salt and freshly ground black pepper
Cooked short-grain Japanese rice
Raw cabbage, thinly sliced
Tonkatsu sauce (optional, see note).

Steps:

  • Make the sauce: Melt the butter in a large saucepan over medium-high heat. Add the ground pork and season generously with salt and pepper. Cook, stirring occasionally, until the meat has browned and the moisture has evaporated. Mix in the flour and curry powder, turn the heat to low and cook for 5 minutes, stirring occasionally, to make a porky roux.
  • Meanwhile, in a food processor, pulse together the onion, garlic, apple, mango, ginger, carrot, tomato paste and Worcestershire sauce until a grainy purée forms. Transfer the purée to the pork and mix until combined. The sauce should be very thick.
  • Stir in the chicken broth and cook, partly covered, over low heat for about an hour, stirring occasionally. If needed, add a bit more stock to loosen the sauce.
  • Prepare the pork: Heat 1 inch of oil in a frying pan and set a candy thermometer in the oil. Place the eggs in a wide shallow bowl and the panko in another. When the oil temperature reaches 320 degrees, season the pork chops all over with salt and pepper. Cover them, one by one, in the egg and then in the panko, and fry in batches in the hot oil until browned, for about 4 minutes per side. Transfer to a paper-towel-lined plate and let drain for 5 minutes. Slice the pork chops against the grain. Serve the curry sauce over cooked Japanese rice. Top with the sliced pork and serve with a small handful of sliced cabbage. If you choose, drizzle the cutlet with a little tonkatsu sauce.

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