Print

@herbiesspices

Making this at home? Don’t forget to tag us!
@herbiesspices, use the hashtag #herbiesspices



Chicken Katsu Curry

After curry was introduced to the Japanese by the British in the Meiji era, it has evolved to become a national dish as synonymous with Japanese food as sushi or sashimi. This katsu curry sauce is thickened with a little flour and carrots and is sweet and mild and served with delicious crispy panko-crumbed chicken, which we’ve added some of our furikake seasoning to. This is the ultimate starter curry for kids and sure to be a family favourite. Serve with traditional shredded cabbage, rice and/or steamed broccoli. We recommend making two or three times the sauce and keeping some in the freezer for quick mid-week meals.

Author: Kate Hemphill
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 4 Serves 1x
Category: Curry
Cuisine: Japanese
Scale

Ingredients

  • sauce:
  • 2 tbsp vegetable oil
  • 1 brown onion, chopped
  • 2 tbsp fresh ginger, chopped
  • 2 garlic cloves, chopped
  • 1 carrot (about 100g), chopped into 1cm pieces
  • 1 1/2 tbsp Herbie’s Katsu Japanese Curry Blend
  • 2 tbsp plain flour
  • 1 tbsp tamari
  • 1 tbsp mirin
  • 1 tbsp honey or palm sugar
  • 700ml chicken stock
  • chicken:
  • 4 chicken breasts, halved lengthwise
  • 2 eggs, beaten
  • 100g panko breadcrumbs mixed with 1 tbsp Herbie’s Furikake Seasoning
  • 200g plain flour, seasoned with salt and pepper
  • 200ml vegetable or rice bran oil

Instructions

  1. For sauce, add onion, ginger, garlic and carrots to oil in a heavy based saucepan. Stir over low heat for 10 minutes until soft. Add curry powder and flour and mix well, then add stock and tamari, mirin and honey. Bring to a gentle simmer, stirring occasionally for 15-20 minutes until thickened and carrots are tender. Taste for seasoning then blitz with a stick blender. Once cool, the sauce can be refrigerated or frozen.
  2. For chicken, dust pieces in flour, then dip into egg, allowing excess to drip off, then coat in the breadcrumbs. Set aside on a wire rack while completing others. Chicken can be refrigerated for a few hours if preparing ahead.
  3. In a large shallow pan, heat oil for frying and cook chicken pieces for 5 minutes each side until golden. It can be good to have the oven on low to keep warm while preparing.
  4. Serve with desired side and curry sauce. For some chilli heat, sprinkle some Herbie’s Shichimi Togarashi on top.
Print Recipe

 

Recently Viewed

You have not viewed any product yet.

What’s in your cart?

You can check your cart any time by clicking on the basket icon.

View Cart
Explore All
post

Meal Ideas for Isolation

We thought that in these unprecedented times, it would be appropriate to share some handy meal ideas to ease the stress of isolation and potentially limited food sources. Having to self-isolate creates an opportunity to brush up your cooking skills and have some fun experimenting with some flavours you may not have tried before. Let’s face it, everyone can cook. Have you ever grilled
post

Spices and Spice Blends for Vegetarian and Vegan Cooking

In this short video, Ian "Herbie" Hemphill talks about how Herbie's Spices, herbs and spice blends are all suitable for vegetarian and vegan cooking. A great spice blend for vegan meals is Aloo Gobi Masala. All ingredients are listed on the labels, so you know exactly what you are getting. For a wealth of information on spices, herbs and making your own spice blends,
post

Herbie’s Newsletter Summer 2019 – 2020

We’re all in accord about single-use plastics. Having seen huge drifts of plastic in the pristine seas off the Indonesian islands, we know just how important it is to get rid of those shopping bags, plastic wraps and sandwich bags. When one gets emotional about bad plastics, it’s easy to begin to demonize all plastics, and perhaps it’s timely to repeat this message from our Newsletter of some years ago.

post

Spices & More in South India Jan-Feb 2020

We invite you to join us, Herbie and Liz, as we return to our beloved India to take you to some places where many tourists don’t go! And some amazing places that you just can’t miss. This is designed as a holiday, not an endurance test, and we have made the itinerary a little more leisurely than some earlier tours, so that you arrive home refreshed and well. Be a part of our small group and join the fun!

post

Herbie’s Newsletter Spring 2019

What kind of meal do you think of when you hear the word “curry”?  The origin of our English word is Kari, meaning a spiced sauce.  The English took the idea back home from the colonies, and the classic Madras curry – well-balanced and flavoursome - became a staple in the English household.  The French, meanwhile, had colonized the Pondicherry area on the south-eastern
post

Newsletter Winter 2019

What is Single Origin? We see it emblazoned on tea, coffee, spices and other foodstuffs.  It’s pretty simple really.  If all your potatoes have been grown in the Hunter Valley, they are single origin from that region – they don’t all have to come from the same farm. If, say, a coffee blender buys beans from Africa and South America, and mixes them all
post

Easter Spice Essentials

With Easter just around the corner, it’s time to think about the spices you’ll need for your Easter recipes. For all those sweet recipes such as cakes, biscuits and hot cross buns, cinnamon, allspice, cloves and cardamom are traditional, along with Mixed Spice. For extra fragrance and flavour, try using our Fragrant Sweet Spice Blend as an aromatic substitute. Easter is a great time
post

Herbie’s Newsletter – Spring 2021

Home Made Pizza Like so many Australians, we have had plenty of lock-down time during winter.  Our fabulous local pizzeria closed for a time, and we had to make our own pizza – not so difficult, really.  Here’s a simple dough recipe: mix 400g white bread flour with 1½ teaspoons of dry yeast and 1 teaspoon Italian Herbs.  Dissolve ½ teaspoon of salt in
post

Welcome to our New Website

The first thing you will notice is that this website looks quite different to the one you may be used to. In response to the many questions we have received from our customers over the years, we have built in many new features that will enhance your shopping experience. While navigating the site is intuitive, we've described some of the many new features here.
post

Herbie’s Spices Newsletter – Winter 2021

Following through on our gradual revision of the Spice Kits, we’ve had a look at the Al Fresco kit.  At our place, outdoor meals often include big sharing platters, which enable those who are hungry to really dig in, and those with bird-like appetites to pick gently at morsels, without any embarrassment about how much is put on, or left on, the plate.  So we’ve
post

Black Pepper Beef Recipe at Spice Village, Kumily, Kerala, India

Braised Black Pepper Beef, with Chef Manoj at Spice Village, Kumily, Kerala, India Serves 4-6 1kg beef tenderloin, trimmed Masala Marinade 1 tablespoon extra virgin coconut oil ½ cup grated fresh coconut 2 shallots, peeled and sliced 2 teaspoons coriander seeds 5 small dried red chillies, seeds removed and chopped 3 sprigs curry leaves 1 tablespoon crushed black pepper Braising Curry Sauce 1 tablespoon extra virgin coconut
post

Herbie’s Spices Newsletter – Autumn 2021

We trust that you have all survived Australia’s quiet introduction to the new year. Isn’t it wonderful that, in times of trial and frustration, cooking, eating and sharing bring such consolation? For those of us separated from our loved ones by insurmountable obstacles, we can be encouraged by improving conditions this year.

post

Herbie makes Avial (South Indian Vegetable Curry) in South India

Herbie loves being in South India, the food and the people. In this video he makes Avial (a South Indian Vegetable Curry). Making lightly spiced meals is one of life’s great pleasures, made all the simpler with our Herbie’s Spices all-natural spice blends.

post

Herbie’s Newsletter Summer 2020-2021

A world-wide annus horribilis is drawing to a close, and all we want for Christmas is a better year ahead. For many, time spent in confinement has been a time for reflection, communicating with loved ones, and cooking up a storm.

post

Herbie Makes a Curry in Kumily

In this video, following a short elephant ride, I have the audacity to show my Indian friends at Spice Village how I make my Saturday Curry!

post

Herbie’s Newsletter Spring 2020

Rose Harrisa Mackerel Spring is a time always associated with flowers.  Cauliflowers, broccoli and broccolini, even cabbage and kale, are all flowers, and it occurred to us that one could make a culinary bouquet by adding rose harissa to these flowers.  We started the experiment with rose harissa sprinkled on cauliflower cheese, then progressed to rose harissa stir-fried with broccolini, and broccoli florets tossed with rose
post

Why Herbie is Obsessed with Spices

During this time when many of us are isolated, either voluntarily or forced, I thought it would be a good idea to share some of the things I cover at the beginning of a Spice Appreciation Class. As classes are off now, here goes a virtual communication! People often ask why I am so obsessed with spices. This video explains where it all started,

Join the inner circle

Herbie’s Spices Inner Circle fills a need in the community of cooks and food lovers for early-access & upcoming events to all those hard-to-find herbs and spices.

Please enter valid email.
Subscribe