
An ordinary life with a dusting of luxury.
I am sure that there are as many recipes for Chicken Katsu Curry as there are people in this world.
My first experience of Chicken Katsu Curry was at Yo! Sushi. Before I became allergic to fish and shellfish the hubby and I regularly went to Yo! Sushi for (well, you guessed it!) sushi, but also for their undeniably great Chicken Katsu Curry. I couldn’t get enough of it. Then we discovered that Giraffe (the restaurant) also has a great Chicken Katsu Curry (with noodles!!), but our nearest is about 40 minutes’ drive away so I had to learn to make it myself.
After loads of research I’ve finally put together a recipe that the hubby approve of!
I would like to thank Wish to Dish for her inspiration for this recipe. Please check out her website and her version of Chicken Katsu Curry.
This is a combination of my mother’s curried egg recipe (link to follow) and my own concoction of what I had in the cupboard…
1 large | Red onion |
3 cloves | Garlic |
1 | Carrot |
1 thumb size piece | Ginger |
2 tablespoons | Plain flour |
1 teaspoon | Garam Masala |
1 teaspoon | Curry powder (I like medium) |
1 teaspoon | Turmeric |
1 | Vegetable stock pot |
1 tablespoon | Tomato ketchup |
1 tablespoon | Mrs Ball’s Peach Chutney |
1 tablespoon | Dried coriander leaves |
500 grams | Chicken tenders |
1 cup | Buttermilk |
2 tablespoons | Garlic powder |
1 teaspoon | Garam Masala |
1box (120g) | Panko Breadcrumbs |
1 | Egg |
5 tablespoons | Plain flour |
1 | Lemon |
1 | Red chilli |
pinch | Sea salt |
Freshly ground black pepper |
A couple of hours or the night before:
Marinate the chicken tenders in the buttermilk. Place in the fridge until you are ready to coat and cook them.
You can also make this the night before or start with this before you coat the chicken and make the sauce.
Spoon some rice into a deep bowl and top with the curry sauce followed by the chicken on top. Place the pickle to the side and serve with a wedge of lemon and some tenderstem broccoli (you know, to make it more healthy!)
This recipe only served 2 (yes, you read that correctly!!), but a word of warning: make it when you have loads of time as it took me nearly 2.5 hours from start to finish. It was well worth it, though!
Looks tasty 🙂
LikeLiked by 1 person
Thank you, Misimaan – it was truly delicious!
LikeLiked by 1 person
This looks so delicious! I can’t wait to try it x
LikeLiked by 1 person
Let me know how it turned out 🙂 xx
LikeLike
I recently tried my very first Chicken Katsu Curry and really enjoyed it! I’d love to make my own one day and I love all of these ingredients! 🙂 xxx
LikeLiked by 1 person
Welcome to the world of Katsu Curry!! 😊. Let me know when you make your version – would love to see it!xxx
LikeLike
Pingback: Green Thai Chicken Curry – Life, with Clotted Cream
Pingback: Fig Tabbouleh with Pomegranate Glazed Halloumi – Life, with Clotted Cream