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Katsu Curry

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Sep 20, 2022
  • 2 min read

Updated: Nov 19, 2023



ONE OF MY FAVOURITE CURRIES

As we are slowly heading into Autumn, curry's and warming dinner's are definitely what I am looking forward to. Why not try out this delicious katsu curry which can be made both with chicken or vegetarian/vegan!


If you try this recipe and love it, make sure to tag me on your Instagram posts @the_happy_oat! I would love to see your creations!




Serves: 4. Cooking Time: 45 minutes


INGREDIENTS

  • 1 large or 2 small white onions (finely chopped)

  • 2 garlic cloves (crushed_

  • 2 tsp ground ginger

  • 2 tsp ground turmeric

  • 4 tbsp mild curry powder

  • 2 tbsp plain flour

  • 450ml vegetable stock

  • 200ml coconut milk

  • 2 tsp light soy sauce

  • 2 tsp sugar

For meat option

  • 4 chicken breasts

  • 100g plain flour

  • 2 eggs

  • 200g breadcrumbs (panko if possible but any will do!)

For vegetarian/vegan option

  • 2 aubergines/sweet potatoes or both (sliced)

  • 100g plain flour

  • 300ml water+100g flour (mix together to make a paste)

  • 200g breadcrumbs (panko if possible but any will do!)

To Serve:

  • Rice, Tender stem broccoli and edamame beans

METHOD

  1. Start by heating oil in a pan over a medium heat and fry the onion and garlic until soft.

  2. Add your ginger, turmeric and curry powder and cook on a medium heat until fragrant.

  3. Add the flour to the pan and ensure all ingredients are well coated (it's the flour that makes the sauce thick!)

  4. Add the vegetable stock slowly stirring as you go (you need to add it SLOWLY to allow the sauce to thicken), followed by your coconut milk. Finish by adding your sugar and soy sauce and leave to simmer for 10-15 minutes.

  5. Depending on your preference, you can strain the sauce through a sieve to make it super smooth (however I personally don't!).

  6. Next prepare your chicken or vegetables. Coat each chicken breast or slice of vegetable in the flour.

  7. Then coat in egg/ flour and water batter if you are vegan.

  8. Finally coat in the breadcrumbs.

  9. Either roast or air-fry your chicken/vegetables until cooked through and both sides are crisp. (If you are using chicken: Cook at 180C for 20-25 minutes or air-fry according to device instructions. If you are using Vegetables: Cook at 180C for 15 minutes or air-fry according to device instructions).

  10. Plate up your crispy chicken or veg with rice and cooked edamame beans and tender stem broccoli on the side and pour your curry sauce on top. Enjoy!

Happy Cooking!

Ruth xxx

 
 
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