This will be the easiest katsu curry you'll ever make and you probably have most of the ingredients at home.
I recently purchased a book on Japanese food called Japaneasy by Tim Anderson and decided to make a katsu curry. It was really easy to make and tasted as if it came out of a restaurant! The flavour of the curry itself was sweet and salty and had the perfect amount of heat. I will definitely be making a few more of his recipes in the coming weeks!
I'm going to share the recipe here, but I highly recommend you buying the cookbook yourself and giving the other recipes a try.
Serves: 2-4 people | Prep time: 15 minutes | Cooking time: 30 minutes
Ingredients for Curry Rice
4 tablespoons of oil
1 large onion
2cm fresh ginger, peeled and sliced
1 green chilli, roughly chopped
2 garlic cloves, peeled
1/2 golden delicious apple or anything similar, peeled and roughly chopped
30g mild Madras curry powder
2 tbsp garam masala
750ml chicken/beef/vegetable stock
60g unsalted butter
6 tbsp plain flour
2 tbsp ketchup
2 tbsp soy sauce
1 onion, cut into small chunks
2 carrots, peeled and cut into wedges
400g potato, peeled and cut into bite-size pieces
1/2 cauliflower, broken into small florets
4 portions of cooked rice (300g uncooked)
2 skinless chicken breasts (cut in half horizontally)
Salt and pepper
1 egg, beaten with a splash of milk or water
200g panko breadcrumbs
Oil, for shallow-frying
Spring onion (scallions)
For the curry sauce, combine the oil, onion, ginger, tomatoes, apple, banana, curry powder and garam masala in a food processor or blender and blitz to form a paste. Pour this into a saucepan and cook on medium-high heat. Stir often until the mixture caramelises. Add the stock and bring to a boil.
Meanwhile, melt the butter in a large pot. Add the flour and constantly whisk for about 6-8 minutes. Ladle in the curry mixture little at a time whilst whisking to incorporate. Add the ketchup and soy sauce. Cook the mixture until it's quite thick then transfer to a blender or use a hand blender to purée until very smooth. Leave to the side.
Place the onion, carrots and potatoes in another pot and cover with water. Bring to the boil, add the cauliflower and reduce to simmer. Cook for 10 minutes or until everything is tender. Drain the vegetables and add this to the curry sauce.
You can serve this with rice as is or make the breaded chicken too. You may like to reduce the weight of the vegetables you've used, but it's your choice.
To make the breaded chicken, season the chicken breast well with salt and pepper, then coat them in the flour. Soak them in the beaten egg, then coat them thoroughly with the panko.
Heat a little oil in a large frying pan over medium heat. Lay the breaded chicken in the oil and cook for 5-6 minutes on each side. Remove and drain on kitchen paper or a wire rack. Leave to rest briefly before slicing and serving on top of your rice and curry sauce.