This delicious curry is relatively simple to make and is best made fresh – there’s nothing quite like freshly fried katsu chicken. If you want to be healthier, you can cook the chicken in the oven. The sauce comes in ready made roux blocks called Golden Curry and they have different strengths – this makes it really simple, but you can also make your own curry roux, so I am going to include the recipe for that too. To serve 2, one large chicken breast should suffice, but feel free to use as much or as little of the ingredients as you wish – these are the approximate quantities that I use.
1 large chicken breast
Half an onion, chopped into large pieces
1 medium carrot sliced or large diced
1 medium potato large diced
Half a cup of frozen or fresh peas
4 tablespoons of flour (any kind, but I use plain most often – you can also use almond flour)
1 egg, beaten
Half a teaspoon of chilli powder
Golden Curry Roux blocks (approx 20g per serving)
Vegetable oil (enough to fill your frying vessel to a depth of at least 2.5cm)
To make the katsu chicken:
1. Heat the oil in a suitable pan for frying – I tend to use a deep wide pan. It will be ready when you place a wooden spoon in the oil and small bubbles rise quickly from the spoon’s surface.
2. Put the flour, egg and panko breadcrumbs into 3 separate large bowls. Season the flour with salt and pepper, (and chilli powder if you feel so inclined).
3. Trim and wash the chicken breast. Pat dry. Place the chicken breast between two sheets of baking parchment and bash it with a rolling pin until it is flatter and thinner.
4. Cut the chicken into 2 or 4 equal size pieces (depending on how you think it will fit into your pan.
5. Coat the chicken pieces in the flour, shake off the excess, dip in the egg, then coat in panko breadcrumbs, pressing the breadcrumbs onto each piece.
6. Fry the pieces in the oil for approx 10 minutes, depending on size, thickness etc. Check that they are cooked by cutting into a thicker part of the meat and checking for pinkness.
7. When you are happy with the doneness, put them on some kitchen paper to absorb the excess oil.
8. You can also cook the chicken in the oven – approx 180 deg C for approx 20-30 minutes – again, check them regularly as the time will depend on the size of the pieces.
9. While the chicken is cooking, put the onion, carrot, potato and peas in a saucepan and cover them with just enough water. Simmer them until they are cooked.
10. Add the curry roux blocks to the vegetables and stir until dissolved. If the sauce is too thick, add some more water and keep stirring.
11. Slice the katsu chicken and serve with the vegetable curry sauce and some boiled rice.
If you prefer to make your own curry sauce, do this:
Finely chop or whizz up half an onion, 2 cloves of garlic and a small (half cm) slice of ginger in a food processor. Cook in a little oil until fragrant.
Mix half a tablespoon of your favourite curry powder with one and a half tablespoons of flour. Stir this in and then slowly add equal quantities of vegetable stock and apple juice until it is a nice thick saucy consistency. Stir well to combine. Stir in half a tablespoon of garam masala. Taste to check the flavour.
If you don’t have apple juice you can whizz up a fresh apple and add this instead, but you will need to keep tasting to get the sweet/savoury balance right.
Now when you simmer the vegetables, drain the water off after cooking and add them to the sauce – you get the same result but all totally homemade.
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