How to make Chicken katsu curry

How to make Chicken katsu curry

How to prepare Chicken katsu curry

Best ways to Recreate one of your delicious restaurant or takeaway chicken katsu curry recipes at home with help from Chris Bavin’s cookbook ‘Fakeaway’.
How to make Chicken katsu curry Saucer Pottery Art Porcelain Cutlery and Spoon

If you have ever been oportuned to enter a Japanese restaurant, this will surely be on the menu. Crispy coated chicken with a mildly spicy curry sauce – it’s a curry that would be loved by your whole family. Here, I use chicken breasts, although boneless thigh fillets can also work well.

This is a recipe from Fakeaway: Healthy Home-cooked Takeaway Meals by Chris Bavin (Dorling Kindersley Ltd).


4 chicken breasts
salt and pepper
2 eggs, beaten
75g (2½oz) plain flour
150g (5oz) breadcrumbs
1 tsp ground turmeric
½ tsp curry powder
2 tsp vegetable oil
300g (10½oz) basmati rice
1 tbsp rapeseed oil
1 onion, finely chopped
1 carrot, finely copped
2 garlic cloves, crushed
1 tbsp curry powder
1 tsp garam masala
50g (1¾oz) smooth peanut butter
400ml (14fl oz) chicken stock
5 spring onions, sliced
1 red chilli, finely sliced


Step 1

Preheat the oven to 180°C (160°C fan/350°F/Gas 4).

Step 2

Season the chicken with salt and pepper. Put the beaten eggs in one bowl, the flour in another bowl and the breadcrumbs in a third bowl. Season the flour with salt, pepper, the turmeric and 1 tsp curry powder.

Step 3

Dip the chicken into the flour, then the egg and then the breadcrumbs. Repeat the process if you need to, to ensure that the chicken is thoroughly coated. Put the chicken onto the lined baking tray, drizzle over the vegetable oil and bake for 25 minutes until cooked.

Step 4

Pour the rice into a measuring jug to find its volume, then place in a saucepan with 1½ times the amount of water. Add a pinch of salt. Cover with a lid and simmer until all the water has gone. Leave to stand for 10 minutes with the lid on. Use a fork to fluff the grains.

Step 5

For the sauce, heat the rapeseed oil in a pan over a medium heat, add the onion and carrot and cook for 4–5 minutes until soft but not coloured. Add the garlic, curry powder and garam masala and cook for another 2 minutes. Add the peanut butter and stock and simmer gently for 2 minutes, stirring to make sure the peanut butter has dissolved. Remove from the heat and blend to a smooth sauce with a stick blender.

Step 6

Put the rice into small bowls and pack it down. Slice the chicken and add it to the bowls with the sauce, spring onions and chilli.

Katsu sauce is a popular Japanese sauce and condiment that is typically served with chicken or pork katsu, on sandwiches, or as a dipping sauce. It is made from a base of Worcestershire sauce, ketchup, and soy sauce, and often includes other seasonings like garlic and ginger.
Meaning of katsu in English. a Japanese dish consisting of a piece of meat, usually chicken, or vegetable, covered in bread crumbs, fried, then usually cut into strips and eaten with a sauce: One of my favorite dishes growing up, chicken katsu is basically the Japanese version of fried chicken.
Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside.
The best dishes to serve with chicken katsu are seasoned Japanese rice, Japanese coleslaw, sesame soba noodles, and miso soup. For more light options, try cucumber salad, pickled carrots and radish, or spaghetti squash yakisoba. For less traditional sides, try mashed potato or macaroni gratin.
Katsu is prepared with panko breadcrumbs and deep fried. However, Teriyaki is not deep fried. It’s seasoned with a teriyaki sauce made of sake, sugar, soy sauce and mirin and then grilled or pan fried. What is this?
The core flavour in Katsu Curry comes from the rich curry sauce, a spice-infused Japanese sauce consisting of blitzed onions, ginger, coconut milk, turmeric and other asian spices. The Katsu curry bears little resemblance to Indian curry’s in terms of flavour.
This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets. It’s made from a specially balanced blend of applesauce, onion, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce that adds flavor to meat and poultry.
What is Katsudon? Katsudon is a delicious, though it must be said, not especially healthy food. A Japanese friend of mine once described Katsudon as: One of the most self-indulgent foods in Japan.
Can you substitute tonkatsu sauce? Yes. If you don’t have all the ingredients to make your own, you can substitute with tomato, Worcestershire or barbecue sauce. Otherwise, you could also shake things up by using other Japanese sauces such as takoyaki, okonomiyaki or yakisoba sauce instead.
The pork cutlet is deep-fried, so, naturally, it’s a greasy food that’s not so good for our stomach, but when it’s eaten with raw cabbage, this helps aid digestion. The dietary fiber in cabbage suppresses and slows the absorption of fat and helps feed healthy gut bacteria to keep your digestive system functioning well.
The sauce is not hot by any means, more warm and aromatic with distinctive fruity notes. It has a marked sweetness, especially once the honey is added. The texture of the sauce makes for a wonderful contrast with the crunch of the chicken.
“Ton” in Japanese means pork, so both dishes are indeed use pork as their main ingredients. However, “Tonkatsu” is pork cutlets, which is breaded and deep-fried traditional Japanese dish. We often find Tonkatsu in two cuts, one is hire-katsu (fillet) and another one is rosu-katsu (pork loin).
Katsu is a general term for deep fried cutlet and tonkatsu refers to deep fried “pork” cutlet specifically, so they are the same unless stated (e.g. miso katsu sauce). Is tonkatsu sauce the same as teriyaki sauce? No, they are very different in terms of the ingredients, use and flavour.
Is Chicken Katsu healthy? A lot of people ask this question since it is hard to imagine a crispy chicken dish to be healthy! But I can assure you, it is! The batter is simply made up of a little egg and some panko breadcrumbs.
Katsu-don is an amalgamation of the Japanese words for pork cutlet (tonkatsu) and rice bowl (donburi). This popular dish is so much more than the sum of its parts. Served with a crisp green salad or sauteed vegetables, it’s perfect for a mid-week dinner.
The word “katsudon” is a portmanteau, or a blending of two separate Japanese words. “Katsu” comes from “tonkatsu,” or breaded, fried cutlet, and “don (丼)” comes from “donburi” (丼ぶり), which translates to “large bowl.” This dish is primarily made up of layers of steamed rice, breaded pork cutlet, and an umami-rich sauce.
September 17, 2015 3:20 pm. Katsu is one of Japan’s favourite Western-style foods. So, what is it? Simply, it’s a breadcrumbed cut of meat, not unlike a turkey escalope or schnitzel, usually served with shredded cabbage and a thick, salty and sweet sauce called tonkatsu sauce.
A traditional Japanese accompaniment for tonkatsu (pork cutlets), Kikkoman® Katsu Sauce is also delicious on a variety of other meat and poultry. It is a unique blend of apples, puréed onions, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce.
Chicken Katsu is a classic Japanese home-cooked dish served with tonkatsu sauce and a side of shredded cabbage salad. These tender and crispy panko-breaded cutlets are surprisingly easy to make, even on a busy weeknight! They also freeze well and make for a delicious meal-prep item.
As this is typically eaten with chopsticks, cut each piece of katsu into strips.Serve it with white rice, thinly-sliced cabbage and a drizzling of your homemade katsu sauce. If you want to save time, you could just buy tonkatsu sauce, but I prefer to make my own.
the heat has permeated the meat when the pork is a pretty pink color. In this way the tonkatsu will be tender and juicy and the flavor will not escape. The breading will be crispy with a light feeling, and the more you chew it the more the flavor will spread in your mouth. The tonkatsu is finished!
Everytime you add a new piece, it lowers the oil temperature significantly so if you add too many at the same time, the temperature may get too low and the chicken katsu will absorb too much oil which wil make it soggy and not crispy.
Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.
Katsu Curry is a dish made from two standalone dishes. Putting deep-fried pork cutlet and curry resulted in a worldwide famous dish that is rich in flavor and umami. It’s so delicious that it’s hard not to like it. If you love this, check out other amazing curry dishes and katsu favorites as well!

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