CHICKEN KATSU WITH CURRY RECIPES

Name: Katsu curry
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 4 tbsp rapeseed oil or vegetable oil; 2 x 200g pouches cooked rice (we used brown basmati); ½ large cucumber, peeled into ribbons; handful mint leaves or coriander leaves, or both; lime wedges, to serve; 1 tbsp rapeseed oil or vegetable oil; 2 onions, chopped; 2 large carrots, chopped, plus 1 peeled into ribbons; 2 garlic cloves, crushed; thumb-sized piece ginger, peeled and grated or finely chopped; 1 tbsp curry powder, mild or medium depending on your spice tolerance; ½ tsp ground turmeric; 400ml can coconut milk; 2 tsp maple syrup (or use honey if not cooking for vegans); 1 tbsp cornflour; 8 chicken mini fillets, or a 280-300g block firm tofu, or half and half; 200g breadcrumbs (gluten-free if necessary)

KATSU CURRY RECIPE - BBC GOOD FOOD

Katsu curry recipe - BBC Good Food image

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference

Provided by Cassie Best

Categories Dinner, Main course

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 17

Ingredients

4 tbsp rapeseed oil or vegetable oil
2 x 200g pouches cooked rice (we used brown basmati)
½ large cucumber, peeled into ribbons
handful mint leaves or coriander leaves, or both
lime wedges, to serve
1 tbsp rapeseed oil or vegetable oil
2 onions, chopped
2 large carrots, chopped, plus 1 peeled into ribbons
2 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp curry powder, mild or medium depending on your spice tolerance
½ tsp ground turmeric
400ml can coconut milk
2 tsp maple syrup (or use honey if not cooking for vegans)
1 tbsp cornflour
8 chicken mini fillets, or a 280-300g block firm tofu, or half and half
200g breadcrumbs (gluten-free if necessary)

Steps:

First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. 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. Keep warm.
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. 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.

Nutrition Facts : Calories 743 calories, FatContent 32 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 6 grams fiber, ProteinContent 29 grams protein, SodiumContent 1.4 milligram of sodium

KATSU CURRY SAUCE RECIPE - BBC GOOD FOOD

Katsu curry sauce recipe - BBC Good Food image

Make our easy take on katsu curry sauce to take your midweek meal from bland to brilliant. Pour over crunchy chicken katsu or tofu for a filling family dinner

Provided by Cassie Best

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Number Of Ingredients 9

Ingredients

1 tbsp rapeseed oil or vegetable oil
2 onions , chopped
2 large carrots , chopped, plus 1 peeled into ribbons
2 garlic cloves , crushed
thumb-sized piece ginger , peeled and grated or finely chopped
1 tbsp curry powder , mild or medium depending on your spice tolerance
½ tsp ground turmeric
400ml can coconut milk
2 tsp maple syrup or honey

Steps:

Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. 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. Keep warm.
Serve over rice with chicken katsu or tofu.

Nutrition Facts : Calories 262 calories, FatContent 20 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.07 milligram of sodium

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1. Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
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