Welcome to the joy of homemade katsu curry, where you can recreate the magic of Wagamama right in your kitchen. Here’s everything you need to know to make the best katsu curry recipe, ensuring that rich, flavourful katsu curry sauce complements your crispy, breaded chicken or pork to perfection.

What Makes Katsu Curry So Special?

Katsu curry isn’t just another curry; it’s a delightful blend of Japanese tradition with a touch of British influence. Originating from Japan, this dish combines a thick, savoury katsu curry sauce with crispy, panko-breaded cutlets. It’s the perfect balance of textures and flavours, making it a favorite across the globe.

Katsu Curry Recipe

Ingredients for the Ultimate Katsu Curry Sauce:

  • 1 Onion, finely chopped
  • 2 Garlic Cloves, minced
  • 1 tablespoon Fresh Ginger, grated
  • 2 tablespoons Olive Oil
  • 2 tablespoons Curry Powder
  • 1 teaspoon Turmeric
  • 2 tablespoons Plain Flour
  • 500ml Chicken or Vegetable Stock (for a vegan katsu curry recipe)
  • 2 tablespoons Soy Sauce (or tamari for gluten-free)
  • 1 tablespoon Honey (or maple syrup for vegan)
  • Salt and Pepper, to taste

Ingredients for the Crispy Chicken:

  • 2 Chicken Breasts
  • Salt and Pepper
  • 100g Panko Breadcrumbs
  • 50g Plain Flour
  • 1 Egg, beaten
  • Vegetable Oil, for frying

Crafting the Perfect Katsu Curry Sauce

  1. Prep Your Base: Start by heating olive oil in a saucepan. Add the onion, garlic, and ginger, cooking over a low heat until the onions are soft, which should take about 5 minutes.
  2. Spice It Up: Stir in the curry powder and turmeric, letting the spices toast for a minute to release their flavours.
  3. Thicken the Sauce: Add the flour, stirring well to avoid lumps, then gradually incorporate the stock. Keep stirring as you pour to ensure the sauce is smooth.
  4. Flavor Fusion: Add soy sauce and honey, simmering the mixture for about 5 minutes. If you prefer a smoother sauce, you can blend it at this stage for your katsu curry.
  5. Season: Taste and adjust with salt, pepper, or more honey if you fancy a sweeter sauce.

Making the Crispy Chicken Katsu

  1. Prepare the Chicken: Place a chicken breast between cling film and flatten with a rolling pin until evenly thin. Season with salt and pepper.
  2. Breading Station: Set up three stations – one with flour, another with beaten egg, and the last with panko breadcrumbs.
  3. Coat the Chicken: Dredge the chicken first in flour, then egg, and finally in the panko breadcrumbs, pressing the crumbs onto the chicken to ensure they stick.
  4. Fry to Perfection: Heat vegetable oil in a pan over medium heat. Fry the chicken until golden brown, roughly 3-4 minutes per side. Drain on paper towels. This step is crucial for the crunch in your katsu curry recipe.

Serving Your Katsu Curry Recipe

  • Plate Up: Slice the chicken into strips, lay them over a bed of steamed rice, and generously pour the katsu curry sauce over the top.
  • Side Note: A fresh, zingy vegetable salad or some quick pickled veggies make excellent companions for your chicken katsu curry.

Health and Dietary Adjustments:

  • Vegan/Vegetarian: Use vegetable stock and replace honey with maple syrup. Serve with breaded tofu or sweet potato slices for a vegan katsu curry.
  • Gluten-Free: opt for gluten-free flour and tamari instead of soy sauce in your katsu curry recipe.

Tips for the Perfect Katsu Curry

  • Breadcrumbs: Use panko for that exceptional crunch; they’re lighter and crispier than traditional breadcrumbs, making your katsu curry stand out.
  • Frying: Keep the oil at a steady medium heat to ensure the chicken cooks through without burning the crust for the best katsu curry.
  • Sauce Consistency: If your sauce is too thick, thin it with a bit more stock; if too thin, let it simmer longer or add a cornflour slurry.

FAQ

Q: Can I make Katsu Curry Sauce ahead of time?

A: Yes, you can make the sauce a day or two in advance. It might even taste better as the flavors meld together. Store it in the fridge and reheat gently before serving.

Q: What can I use if I don’t have panko breadcrumbs?

A: While panko gives the best texture, you can use regular breadcrumbs, though they might not be as crispy. Alternatively, try crushing cornflakes for a similar crunch in your katsu curry.

Q: Is there a way to make this dish vegan?

A: Absolutely! Use vegetable stock, replace honey with maple syrup or another sweetener, and bread your choice of veggies like tofu, eggplant, or sweet potatoes instead of chicken for a vegan katsu curry.

Q: How do I store leftover Katsu Curry?

A: Store the sauce and the katsu separately. The sauce can go into an airtight container in the fridge for up to 5 days. The fried katsu should be kept in a way that minimizes moisture contact to prevent sogginess, ideally on a wire rack or with paper towels, then in a container for up to 2 days.

Q: Can I freeze Katsu Curry?

A: The sauce freezes well for up to 3 months. However, the breaded katsu might lose its crispiness when frozen. If you must freeze, consider reheating in an oven or air fryer for best results with your katsu curry recipe.

Conclusion

This katsu curry recipe isn’t just about eating; it’s about experiencing a culinary delight. The homemade katsu curry sauce adds depth and warmth to the crispy chicken, making every bite a blend of comfort and flavour. Whether it’s for a special dinner or a comforting meal, this recipe stands out. Try it, tweak it to your taste, and enjoy the praises from your dining companions.

Remember, cooking is not just about following steps but also about making the dish your own. So, get creative with your katsu curry sauce, and let the flavours of Japan enhance your kitchen adventures. Enjoy cooking and even more, enjoy eating!


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