Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken katsu curry. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Method 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. Fact: Chicken katsu curry is known as a western style dish in Japan. One thing that makes chicken katsu curry different to other curries is the breaded and deep fried chicken.

Chicken Katsu Curry is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Chicken Katsu Curry is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook chicken katsu curry using 17 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Chicken Katsu Curry:

1. Prepare Katsu sauce
2. Take 300 ml chicken stock
3. Prepare 1 teaspoon sugar
4. Get Splash soy sauce
5. Prepare 1 tspn turmeric
6. Make ready 2 tbspn mild curry powder
7. Take 100 ml coconut milk
8. Prepare 1 onion
9. Prepare 2 cloves garlic
10. Make ready 1 thumb size piece of ginger
11. Get Drizzle of oil
12. Make ready Crispy chicken
13. Get 2 chicken breasts
14. Take 50 g plain flour
15. Make ready 2 eggs
16. Get 100 g panko breadcrumbs
17. Get Vegetable oil (enough to cover the chicken)

Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. The secret to Wagamama's signature chicken katsu curry is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger. Serve with carrot ribbons, to really feel like you're dining in at a Wagamama restaurant - and, don't forget the chopsticks. Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish compromises of panko breadcrumb coated chicken in a thick curry sauce and rice.

Instructions to make Chicken Katsu Curry:

1. Sauté onions, garlic and ginger in oil till soft. Then add spices and cook for a few minutes. Add flour and cook for a few mins before gradually adding stock. Then simmer and add coconut milk, sugar and soy sauce. Simmer for a few mins then strain through a sieve so you’re left with a silky smooth sauce. This can be left in the fridge for a few days in an air tight container.
2. Cut chicken breasts in half (lengthways) and cover with clingfilm and bash with a rolling pin till they become thin. Then dip the chicken into flour, then into the whisked egg and then coat in panko breadcrumbs. Once covered, fry in hot vegetable oil for a few minutes either side until cooked thoroughly inside and crispy on the outside. The vegetable oil should cover the chicken and will sizzle when cooking. Don’t over cook as it can burn easily.
3. Serve hot with the katsu sauce. Best served with Jasmin rice and salad or veggies.

Serve with carrot ribbons, to really feel like you're dining in at a Wagamama restaurant - and, don't forget the chopsticks. Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish compromises of panko breadcrumb coated chicken in a thick curry sauce and rice. 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. Curry is one of Japan's favourite dishes and chicken katsu actually refers to the fried chicken element (we've baked ours instead).

So that’s going to wrap this up with this exceptional food chicken katsu curry recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!