Chicken Katsu Curry Original Recipe, Chicken Katsu Curry Recipe Great British Chefs

Katsu donburi leftover chicken katsu can be used to make a rice bowl called katsudon.

Hainanese curry chicken rice tiong bahru. The roux acts as a thickening. 4 wipe the frying pan out with kitchen paper and heat 1 tbsp oil. 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.

Begin by making the curry sauce. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Surprisingly simple to make this comforting dish can be whipped up in just 1 hour.

To make the sauce put the onion carrot and oil into a saucepan and cook over a lowmedium heat for 45 minutes stirring frequently until soft but not coloured. Katsu curry is super delicious and is one of japans most popular dishes. This recipe combines thick curry sauce with a crisp fried chicken cutlet perfect for serving on a bed of rice with half a hard boiled egg and a little pickled radish.

Slice the chicken and serve with the cooked sticky rice spring onions and a generous amount of curry sauce. Stir in garam masala. Katsu curry instead of serving this with cabbage and tonkatsu sauce the cutlet can be served alongside japanese curry rice.

Katsu sandwich served in a bun or between two pieces of sandwich bread chicken katsu makes for a delicious cutlet sandwich. Season both sides of chicken breasts with salt and pepper. Remove with a slotted spoon and transfer to a plate lined with kitchen paper.

Traditionally the curry sauce is made using a roux. A roux is very commonly used in french cuisine where the fat in the roux is butter mmmh butter but really a roux just a mixture of equal weights fat and wheat flour which is then roasted in a pan. Its heart is indian spices which were brought through the spice trade to britain where we manufactured our first curry powder.

Serve the noodles topped with the chicken cut into 2cm wide strips. Katsu curry is a wonderful batch cook recipe. This chicken katsu curry recipe is a japanese classic comprised of perfectly crisp breaded chicken breasts accompanied by a warming curry sauce.

Curry was introduced to japan by the british over 100 years ago and has since then become one of the countrys favourite dishes to make at home. Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Fry the carrots and salad onions for 3 minutes stir in the katsu curry sauce and 100ml water and cook for 1 minute stir in the noodles and beans and warm through.

Fry the crumbed chicken in the oil for 56 minutes until golden brown and cooked all the way through. Return to saucepan and keep on low heat until ready to serve. Defrost the protein overnight in the fridge before cooking and either defrost the sauce in the microwave or fridge before warming through.