Chicken Katsu Curry

Name: How to cook Chicken Katsu Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chicken Katsu Curry

You might be already familiar with this dish. ‘Chicken Katsu Curry’ has been gaining in popularity. Interestingly, it’s ‘Chicken’ Cutlet Curry although the popular Katsu Curry in Japan is ‘Pork’ Cutlet Curry. I already shared my ‘Katsu Curry’ recipe on this website, but this fruity curry recipe is more accessible as you don’t need Japanese Curry Roux blocks.

Ingredient

Food ration :

4 servings

Chicken Katsu (Fried Chicken Cutlet)

servings Freshly Cooked Rice

Onion

Carrot

1 clove

Garlic

small piece Ginger

2 tablespoons

Oil

& 1/2 tablespoons Curry Powder

3 tablespoons

Plain Flour

550 ml

Chicken Stock

1-2 tablespoons

Mango Chutney

Cooking instructions

* Step 1

Finely chop up Onion, Carrot, Garlic and Ginger.

* Step 2

Heat Oil in a large saucepan and cook vegetables. When vegetables are softened and slightly caramelised, add Curry Powder and Flour, and stir-fry for a few minutes.

* Step 3

Add Chicken Stock and Mango Chutney, and bring to the boil. Reduce heat to simmer, stirring regularly, until the mixture thickens. Season with Salt & Pepper to suit your taste.

* Step 4

*Alternatively you can use Japanese Curry Roux blocks instead of Curry Powder and Flour. If you use Curry Roux blocks, use Water instead of Chicken Stock, OR Unsalted Chicken Stock.