Chicken katsu curry recipe | Jamie Oliver curry recipes (2024)

FAQs

What is Katsu curry sauce made of? ›

What is katsu curry made from? The curry sauce is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger. Served with basmati white rice and breaded chicken.

Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.

A customary item for Japanese curry, f*ckujinzuke (福神漬) is a type of Tsukemono, Japanese pickled vegetables. The pickles are easily recognizable for its eye-catching red color as they sit atop in almost every curry dish.

After cooking through for a few minutes, add the flour a little at a time and continue to combine. Add the chicken stock a little at a time, whisking well and making sure all the flour is combined and there are no lumps. Simmer for 10-15 minutes stirring occasionally and let the sauce thicken.

In short, the sauce is just Japanese curry. Katsu is not the name of the sauce. The sauce is of course inspired by Indian curries, but it was actually the British who introduced Japan to it, via their colonisation of India at the time.

Katsu curry powder is a blend of spices commonly used in Japanese cuisine to make Katsu Curry sauce. It is a popular dish in Japan, typically used with breaded and fried meat or vegetables. This Katsu curry blend is made up of coriander, turmeric, fenugreek, fennel, garlic, chillies and more.

Why Is Katsu Curry Unhealthy? In katsu curry, a piece of meat gets covered in breadcrumbs. The meat is deep-fried, drenched in rice, shredded cabbage, miso soup, and a rich sauce. The calories primarily come from deep-fried meat and curry sauce.

Chicken katsu curry is an incredibly popular dish in Japan and many other parts of the world. It combines two of Japan's most beloved dishes into one delicious meal. The dish consists of a breaded and deep-fried chicken cutlet, served in a mild curry sauce. The result is a savory, spicy, and comforting meal.

Sushi, often these restaurants serve Katsu curry, but despite the common misconception katsu refers to the crispy breaded meat or tofu, not necessarily the curry! Japanese curries range in many flavours, but they are not the same as Chinese or Indian curries and have quite a distinguishable taste.

If you were to find yourself at a Japanese curry shop, your order would likely come adorned with a side of f*ckujinzuke. When mixed into the curry, these ruby shards add a welcome sweet, pungent spark to the dish's buttery texture and warming spices.

What kind of pickles are used in Japanese curry? ›

Red Pickles for Curry

Along with rakkyo, f*ckujinzuke is one of the most popular of Japanese pickled accompaniments, particularly with curry. Made from various finely-chopped vegetables such as radish, aubergine, cucumber, lotus root and shiso buds, it is pickled in soy sauce, sugar or mirin and a range of other spices.

You're probably most familiar with pickled ginger, which is often bright pink and placed on top of ramen or katsu curry in British Japanese restaurants.

If you burned your vegetables and/or spices in the beginning stages of making your curry, you will have a bitter taste. Curry recipes often call for toasted spices.

Mild curry sauce with coconut and ginger purée.

Some also define a number of expected ingredients. In the United States, curry powder is expected to contain at least these ingredients: turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger, and cardamom. The 1999 East African Standard (EAS 98:1999) does not define an ingredient baseline.

What Does Tonkatsu Sauce Taste Like? Often referred to as Japanese-style barbecue sauce or katsu sauce. tonkatsu sauce is savory and sweet, with a slight tang. In this recipe, ketchup adds the sugary tartness, while soy sauce and Worcestershire lend some umami power.

In a jar or small bowl, combine 4½ Tbsp Worcestershire sauce and 2 Tbsp sugar. Whisk well until the sugar is completely dissolved. Then, add 5 Tbsp ketchup and 2 Tbsp oyster sauce and whisk until combined. Taste the sauce and adjust the seasoning.

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside.