Chicken Katsu Curry on Rice

Name: Chicken Katsu Curry on Rice
Cuisine: Japanese
Ingredients: 2 quantities of steamed white rice; 6 boneless chicken thighs, skin on; 6 boneless chicken thighs, skin on; 2 tbsp dark soy sauce; 2 garlic cloves, crushed; 4-6 tbsp katakuriko potato starch or cornflour (cornstarch); 4-6 tbsp katakuriko potato starch or cornflour (cornstarch); 4-6 tbsp katakuriko potato starch or cornflour (cornstarch); 2 eggs, beaten; 100 g (3½ oz) Japanese panko breadcrumbs; 200 g (7 oz) baby onions; 200 g (7 oz) carrots; 400 g (14 oz) potatoes; 400 g (14 oz) courgettes (zucchini) (about 2); 400 g (14 oz) courgettes (zucchini) (about 2); 50 g (1¾ oz/¼ cup) butter; 2 tbsp sunflower oil; 120 g (4 oz) Japanese hot curry tablets (S&B Golden Curry); 120 g (4 oz) Japanese hot curry tablets (S&B Golden Curry); 1-2 tbsp light soy sauce (usukuchi shoyu) or sea salt to taste (optional); 1-2 tbsp light soy sauce (usukuchi shoyu) or sea salt to taste (optional); 1-2 tbsp light soy sauce (usukuchi shoyu) or sea salt to taste (optional); 50 g (1¾ oz) mangetout, blanched in boiling water for 15 seconds, refreshed under cold water; 50 g (1¾ oz) mangetout, blanched in boiling water for 15 seconds, refreshed under cold water; 50 g (1¾ oz) mangetout, blanched in boiling water for 15 seconds, refreshed under cold water; 50 g (1¾ oz) red pickled ginger (Japanese beni shoga); 50 g (1¾ oz) red pickled ginger (Japanese beni shoga)

鶏肉カツカレー

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

To me, Katsu Curry is all about comfort eating – it is a wonderful combination of Japanese curry plus katsu (meat or seafood coated in panko breadcrumbs and deep-fried). It is easy to make and tastes so much better than the shop-bought stuff. You can use other types of meat such as pork, beef, lamb or seafood, or perhaps make it vegetarian.

Ingredients

Asia
Japan
Main course

Ingredients

Method