Chicken Katsu Curry

I first tried Chicken Katsu Curry almost two years ago on my first trip to Wagamama, and I absolutely loved it. A mild, sweet curry but that was still packed with flavour – it’s a winner in my eyes!! After this experience, I set to work trying to recreate it at home. Cue two years of making it over and over again, each time with a little alteration to try and perfect the sauce, until I finally think I’ve come up with a pretty good version of it. We cook this at home all the time and it’s probably my favourite curry to eat.

Chicken Katsu Curry

Serves 4

Ingredients:

  • 4 chicken breasts
  • 1 onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 carrot, finely chopped
  • 3 tbsp plain flour – mixed with a little water to make a roux
  • 1 tbsp Mayflower medium curry powder
  • 400ml chicken stock – using 4 low salt chicken oxo cubes
  • 5 tbsp honey
  • 2 tbsp soy sauce
  • 1 bay leaf
  • ½ tsp garam masala
  • Boiled rice

Method:

1. Preheat the oven to 200°C. Place the chicken in the oven for 25-30 minutes and until cooked through

2. Meanwhile, fry the onion, garlic and carrot in 1 tbsp oil and cook slowly for 8-10 minutes until softened and caramelized

3. Add the chicken stock, honey, soy sauce, curry powder, bay leaf, garam masala and a pinch of salt and pepper

4. On a medium heat, slowly add the roux, stirring continuously until thickened slightly. Then simmer it for 20 minutes

IMG_76385. Remove the bay leaf. Then using a hand blender, blitz the sauce until smooth. At this point, check the consistency of the sauce and add another tbsp of flour as a roux if it is too thin. Taste the sauce too – add more curry powder if you want it spicier, or add more honey if you want it sweeter

IMG_7643

6. Remove the cooked chicken breasts from the oven and slice diagonally

7. Using small bowls, pack a portion of rice into it, turn it upside down on the plate and then remove the bowl to create a dome of rice [as in the picture at the top]

9. Serve the chicken rested against the rice and then pour over the sauce

Tips and Ideas:

  • Serve with green beans and sugar snap peas
  • Wagamama offer their chicken grilled or deep-fried in panko breadcrumbs. I prefer to just grill or roast the chicken breasts, but you can easily coat them in egg and breadcrumbs then fry them if you want to
  • If you have any sauce leftover, freeze it for a quick and easy meal another night
Advertisements

3 thoughts on “Chicken Katsu Curry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s