Chicken Katsu Curry

Cuisine: Japanese

Prep time:

Cook time:

Serves: 4

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.

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
  • 1½ 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.