Katsu curry is a meal which I always seem to order when we go to Wagamama. We do not live that close to one I think the local one is around 30 minutes drive and then it does mean that we spend a lot of money on food. I wanted to be able to make my own Katsu curry at home. Finally, I managed around Christmas time. I may have to make this again because I am craving Katsu Curry. The recipe which I actually used came from an old Asda magazine but they share recipes in you can find a lot of them on Pinterest. If you do not know what Katsu Curry is it is a Japanese curry which is completely different from any other curry which I have actually tried. This recipe does even allow you to make the pickled veg and egg fried rice which sometimes is served with Katsu curry. This is an element which you do not have to include.
Ingredients – Serves 6
For the Chicken Katsu
4tbsp plain flour
1 beaten large egg
80g fresh breadcrumbs
2tbsp sesame seeds
3 Chicken Breast Fillets sliced in half
Rapeseed oil, for frying
For the curry sauce
1tbsp rapeseed oil
1 large chopped onion
1 large diced carrot
2 crushed cloves garlic
3cm piece grated ginger
3tbsp mild curry powder
500ml chicken stock
1tbsp clear honey
1 tbsp light soy sauce
1 star anise
1/2 tsp chilli flakes
1 bay leaf
For Pickled Veg
4 sliced radishes
1/4 cucumber, halved, deseeded and sliced
1 medium carrot, peeled and finely sliced
1 red chilli, finely sliced
2tsbp rice vinegar
1tsbp caster sugar
For Egg Rice
275g Jasmine Rice
125g Frozen Peas
1 Large Carrot Diced
2 Large Beaten Eggs
2tbsp Rice Vinegar.
- To make the pickled veg, toss the sliced vegetables, chilli, rice vinegar and caster sugar together in a bowl until the sugar dissolves. Then set aside until needed later.
- To make the curry sauce, heat the oil in a pan on medium and fry the onion and carrot for 5-6 mins, until soft
- Add the garlic, ginger and curry powder and cook for 2 mins. Sprinkle in the flour then gradually add the stock, stirring constantly
- Add the honey, soy sauce, star anise, bay leaf and chilli flakes, then simmer for 15 mins
- Remove the star anise and bay leaf, then blitz the sauce with a handheld blender until smooth. Keep warm until needed.
- To make the egg rice, bring a large pan of water to the boil. Add the rice and simmer for 12 mins.
- Add the peas and carrot and cook for 3 mins. Swirl the water, pour in the eggs and cook for 2 mins.
- Drain through a sieve and return to the pan then stir through the vinegar, then allow to sit.
- To make the katsu, put the flour and beaten egg on separate plates
- Mix the breadcrumbs and sesame seeds, then put on a third plate. Dip the chicken in the flour, then the egg and then the crumb mixture.
- Heat the oil in a large frying pan over a high setting. Fry the chicken for 5 mins on each side until crisp, golden and cooked through inside. You will probably need to do this in 2 or 3 batches. Once cooked cut the chicken into wide strips.
- Serve and top with katsu sauce,and pickled veg.
This katsu curry is actually fun this is for sure something that Joe and I will be making again in the future. It is cheaper to make than going out and eating at Wagamama’s and it does give you some bonding time if you cook with your partner. Which is something which we tend to do. In total I think it took us around an hour to make this meal however, it was full of flavour and was a meal which I enjoyed. To be honest it did taste as good as the waggamamas offering which they have on their menu.
Have you ever made Katsu Curry?