World Kitchen: Quick Katsu Curry Recipe

katsu curry
After quite a bit of eating out, it was high time we got back in the kitchen, the thing is with DJ working as a Chef during the day and myself not exactly being a natural in the kitchen, sometimes a simple recipe is needed. So we headed back down to Wing Yip to see what we could cook up next, enter Golden Curry Paste, A.K.A Katsu Curry a la Wagamama. Seriously, this paste helps you easily create a carbon copy of Wagamama’s most famous dish at a fraction of the price.

The best thing? It hardly takes any time at all.

Ingredients (Serves 4):

Katsu

  • Chicken Breast – 130 g/person (Sweet Potato and/or Aubergine for a Vegetarian option)
  • Plain flour -100 g
  • Egg, beaten –  2 pcs
  • Panko or breadcrumbs – 200 g
    (Hack: If you are pushed for time, you can use pre-breaded chicken)

Curry Sauce + Garnish

  • S&B Golden Curry Sauce Mix  – 120 g
  • Water – 800 ml
  • Rice, cooked – 800 g
  • Spring Onion, finely chopped – 3 pcs
  • Red and Yellow Pepper – 1 pcs
  • Grated Carrot – 1 pcs

Directions:

  1. Season one chicken breast per person, dust with flour, then dip into beaten egg. Coat with panko (or breadcrumbs).
  2. In a large saucepan, heat vegetable oil to 170°C. Drops a few panko into the oil to test if the temperature is correct. (They should float to the surface and sizzle.)
  3. Deep fry the breaded chicken for 6-8 minutes, depending on the thickness of meat). Don’t put all the chicken in the oil at once; this will cause the temperature to drop. Turn the chicken over a few times in the oil until golden. Drain well.In a separate medium saucepan:
  4. Add 800 ml of water and bring to boil. Reduce the heat to medium, simmer for 5 minutes.
  5.  Break the Golden Curry into pieces and add them to the pan.
  6. Bring the sauce to boil then reduce the heat to low and simmer for 5 minutes. Keep stirring constantly while it is simmering to avoid burning the sauce.
  7. Mix the grated carrot into the cooked rice (we also added peas for extra flavour!)
  8. Put cooked rice on a plate and add spring onion and pepper for a garnish/salad.
  9. Serve the cooked chicken, then drizzle with curry sauce. Garnish and serve (preferably on amazing themed crockery from Aldi!).

Simple as right? It was the perfect inspiration for brainstorming our planned trip to Japan! For prep and cooking time you are looking at a total of 35 minutes, so maybe not as quick as Wagamamas, but I can assure you it tastes just as good!

Thai more your type? Try this Vegetarian Thai Green recipe.
katsu curry katsu curry

What recipe would you like to see next? Let us know in the comments below or tweet me @Yokomeshiuk

 

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