National Curry Week: Kicking Katsu Curry

For our third and final National Curry Week inspired recipe, we’re heading over to Japan!

This is a simple recipe, relying mainly on curry powder to bring that warming flavour to your curry sauce, and an easy Katsu method for making your chicken or veggie alternative nice and crispy!

Ingredients:

For the Curry Sauce:

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated (or 1 tsp ground ginger)
• 2 carrots, peeled and finely chopped

Add whatever surplus veggies you can find to this warming curry recipe!

• 3 tsp curry powder
• 1 tbsp plain flour
• 500ml vegetable or chicken stock
• 1 tbsp soy sauce
• 1 tsp garam masala
• 1 tsp honey or sugar (optional, for balance)
• 1 bay leaf (optional)
• Salt and pepper to taste
• Rice for serving

For the Chicken Katsu:

• 2 chicken breasts, pounded to an even thickness
• 1 cup plain flour
• 1 egg, beaten
• 1 cup panko breadcrumbs (or any breadcrumbs you have)
• Vegetable oil for frying

For the Vegetarian Option (Tofu or Aubergine Katsu):

• 1 block of firm tofu (or 1 large aubergine), sliced into steaks
• 1 cup plain flour
• 1 egg (or plant-based alternative like flaxseed or chickpea water)
• 1 cup panko breadcrumbs (or any breadcrumbs)
• Vegetable oil for frying

Method

Katsu Curry Sauce:

1. Heat the oil in a large pan over medium heat. Add the onion and cook for 5-7 minutes until softened and golden.

2. Add the garlic, ginger, and carrot, and cook for another 2-3 minutes until softened.

3. Stir in the curry powder, turmeric, and flour, cooking for 1 minute to let the spices bloom.

4. Gradually add the stock, stirring continuously to avoid lumps. Bring to a simmer.

5. Add the soy sauce, honey (if using), and bay leaf. Simmer the sauce for 15 minutes until thickened.

6. Stir in the garam masala and adjust seasoning with salt and pepper to taste.

7. Blend the sauce using a hand blender for a smoother texture, or leave it chunky depending on your preference.

For the Chicken Katsu:

1. Coat the chicken by dipping each breast into the flour, shaking off excess, then dipping into the beaten egg, and finally coating with panko breadcrumbs.

2. Heat about ½ inch of vegetable oil in a large pan over medium heat. Fry the chicken breasts for 3-4 minutes on each side until golden and cooked through.

3. Drain on kitchen paper and slice the chicken into strips before serving.

For the Vegetarian Katsu (Tofu or Aubergine):

1. Prepare the tofu or aubergine by pressing the tofu to remove excess water (if using tofu) or salting and letting the aubergine slices sit for 20 minutes to release moisture, then pat dry.

2. Follow the same process of coating: dip the tofu or aubergine slices into flour, then egg, and finally panko breadcrumbs.

3. Fry in the same way as the chicken, cooking for 2-3 minutes on each side until golden and crispy.

To Serve

1. Spoon the curry sauce over the cooked rice.

2. Top with sliced crispy chicken or the vegetarian katsu (tofu or aubergine).

3. Optionally garnish with spring onions, pickled ginger, or a sprinkle of sesame seeds.