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Cup apple juice. Chicken katsu curry is a recipe many people have been keen to try themselves at home. Fry the crumbed chicken in the oil for 56 minutes until golden brown and cooked all the way through.

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Thanks to their executive chef who shared the recipe for this famously delicious dish on instagram and youtube we can now all make it at home.

Chicken curry easy coconut milk. Keep mixing until the curry sauce is thick and smooth. This popular japanese chicken katsu curry is easy to make for a low cost midweek meal. Pour the curry sauce through a sieve.

Freeze the katsu between sheets of baking parchment to stop it sticking then fry it from frozen. Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Its heart is indian spices which were brought through the spice trade to britain where we manufactured our first curry powder.

For the sauce start to soften the onions garlic and ginger. Stir in garam masala. 2 tbsp vegetable oil.

Katsu curry is a wonderful batch cook recipe. Then add curry powder turmeric. Allow to sit on a low to medium heat.

Defrost the protein overnight in the fridge before cooking and either defrost the sauce in the microwave or fridge before warming through. 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. The katsu and curry sauce freeze well so its worth making extra.

Season both sides of chicken breasts with salt and pepper. 2 garlic cloves finely chopped. Remove with a slotted spoon and transfer to a plate lined with kitchen paper.

Return to saucepan and keep on low heat until ready to serve. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Add 4 5 blocks of curry roux to the pot with vegetables.

While the curry is infusing season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg then panko breadcrumbs. Turn on the heat to low and allow to simmer for 10 minutes. 1 small onion finely diced.

Add the flour cook for 1 minute with the spices. 2 tsp rice vinegar. Carrot thinly sliced.

1 tbsp finely grated ginger. 2 cups chicken stock. 1 tbsp plain flour all purpose flour 1 tbsp curry powder japanese preferably 1 tsp garam masala.

Slice the chicken and serve with the cooked sticky rice spring onions and a generous amount of curry sauce. You can prepare the curry sauce in advance and the strips of chicken are quick to coat and fry up into hot. Katsu curry is super delicious and is one of japans most popular dishes.

Freeze the sauce in an airtight container and defrost well before reheating.

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