Japanese Chicken Katsu Curry

Okay, it’s Champions league day and you want something you can eat easy with a fork and perhaps a beer in front of the telly? So what is better than a katsu curry… don’t want to make it yourself, well if you live in the West Waterford are you can call and collect

Did you know that Curry was introduced to Japan by the British over 100 years ago, and has since then become one of the country’s favourite dishes to make at home. This recipe combines thick curry sauce with a crisp fried chicken cutlet, perfect for watching the footie

What You Need:

  • ginger 7cm piece
  • golden caster sugar 1 tsp
  • rice wine vinegar 3 tbsp
  • green beans 170g
  • katsu curry paste 6 tbsp
  • coconut milk 400ml
  • 80g panko breadcrumbs
  • 4 tbsp plain flour
  • 4 chicken breasts
  • 1 egg, slightly beaten
  • vegetable oil for deep-frying


To Serve:

  • 400g cooked Japanese rice
  • tonkatsu sauce


Let’s Get Cooking:

  • Heat the oven to 180C/fan 160C/gas 4. Peel and chop the ginger into matchsticks. Tip into a small bowl with the caster sugar and rice wine vinegar and leave to pickle.
  • Fry 4 tbsp of katsu paste in a frying pan until fragrant, then tip in the coconut milk. Simmer for 10 minutes until thickened.
  • Put the breaded chicken onto a baking sheet and put in the oven for 10-15 minutes until crisp. Blanch a pack of fine beans in boiling salted water for 2 minutes and drain.
  • Tip into the sauce and pour over the crispy chicken. Serve rice, the ginger and red chilli.
  • Enjoy


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