Katsu Curry

Name: Katsu Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 4 chicken breasts or 2 x 225 g blocks of firm tofu; 4 chicken breasts or 2 x 225 g blocks of firm tofu; 2 tbsp seasoned flour; 1 egg, whisked; 6 tbsp panko or normal breadcrumbs; 6 tbsp panko or normal breadcrumbs; 1 tbsp groundnut oil; 2 onions, chopped; 2 carrots, chopped; 3 cloves of garlic, crushed; 10 cm fresh ginger, finely chopped or grated; 1 tsp ground turmeric; 1 tbsp curry powder (I used mild); 2 tbsp honey; 400 ml coconut milk; Salt and pepper; Salt and pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

Taking a slight detour from the usual curries, this Japanese dish has become another national favourite. It consists of breaded meat or tofu, accompanied by a rich curry sauce and sticky rice.

Ingredients

4 chicken breasts or 2 x 225 g blocks of firm tofu
2 tbsp seas

Asia
Japan
Main course

Method

For the katsu sauce, heat the oil and soften the onion, carrot, garlic and ginger together for 10 minutes. Add the turmeric and curry powder, stir, then add the honey and coconut milk. Season the sauce with salt and pepper to taste, simmer for 10 minutes and then blitz until smooth. Keep warm.

If using chicken, put the chicken breasts between 2 sheets of baking paper and bash out with a