2 Make the chicken: The chicken should be about ¼-inch thick. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. These cookies do not store any personal information. 1 x 2.5cm/1 inch ginger - roughly chopped, 4 large chicken breasts - butterflied and shown in the photographs, 2 cups panko breadcrumbs or other bread crumbs, 2 tbsp coriander (cilantro) finely chopped to garnish. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Transfer to paper towels to soak up the excess oil. Dredge each chicken breast in the flour mixture, followed with the egg wash and then the bread crumbs. It is mandatory to procure user consent prior to running these cookies on your website. - You can find different types of Japanese curry going from mild to hot level of spiciness.- If you have some vegetarian or vegan guests, why not replacing the chicken with tofu? Now slowly add the chicken stock and the coconut milk, stir constantly as you do. While the curry is infusing, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs. Make the katsu sauce: Whisk the ketchup, Worcestershire, brown sugar, soy sauce and garlic powder in a bowl until smooth. This website uses cookies to improve your experience while you navigate through the website. Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. First, make the curry sauce. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Japan Centre offers the largest selection of authentic Japanese food, drink and lifestyle products in Europe. Whisk together the flour and garlic powder in a shallow dish. Pour in the soy sauce and add the honey. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Then heat about a litre (4 cups) rapeseed (canola) oil over medium heat until it reaches 180c (350f). Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry … Transfer the cutlets to the prepared rack to drain. Add the garlic and ginger and fry for another minute and then sprinkle in the flour, curry powder and turmeric. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Stir well to combine and break down any flour lumps that form with your spoon. This recipe combines thick curry sauce with a crisp fried chicken cutlet, perfect for serving on a bed of rice with half a hard boiled egg and a little pickled radish. You may occasionally receive promotional content from the Los Angeles Times. I usually then pass the blended sauce through a sieve to make it silky smooth. Keep warm. Your email address will not be published. Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Heat up the oil in a separate saucepan to 180°C and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown colour. Press a chicken cutlet in the flour to evenly coat both sides, then lift out and shake off excess back into the dish. . If you don't have a thermometer, your oil is ready when it begins to shimmer and a small piece of chicken sizzles immediately when added to the oil. This is our new favorite sauce for just about everything. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. As soon as we tried the sauce, I started searching for recipes. But opting out of some of these cookies may affect your browsing experience. Garnish with a little coriander and serve with lime wedges. Make katsu sauce: in a medium bowl, whisk to combine sauce ingredients. It is a good idea to start cooking your rice now. Add the chopped onion and carrot and fry until the onion soft and translucent. This category only includes cookies that ensures basic functionalities and security features of the website. Add the chopped onion and carrot and fry until the onion soft and translucent. This additional step is optional. 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From well-known Japanese kitchen staples from rice and noodles, to freshly baked goods, matcha and sake, shop from Japan Centre’s extraordinary range of over 3,000 different products on the UK's favourite Japanese food site. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Transfer to a large plate and repeat coating the remaining cutlets. Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. The katsu sauce can be refrigerated in an airtight container for up to 1 week. If you like the look of this recipe, you might like to try some of these Thai favourites: Grilled Lamb Chops With Apple Cider BBQ Sauce ». Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges. Spread the bread crumbs in a third shallow dish. Pour over crunchy chicken katsu or tofu for a filling family dinner. Serve over rice with chicken katsu or tofu. (Mariah Tauger / Los Angeles Times; prop styling by Rebecca Buenik ). Fry each chicken steak individually for about 5 minutes or until crispy and brown.