Say yes to Katsu cravings 🙌🏼 🍛
Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage.
#DidYouKnow the curry came to Japan from India via British officers?
What you need:
For the sauce -
• Vegetable oil - 2 to 3 tbsp
• Onion, - 1, finely chopped
• Garlic - 1 clove, crushed
• Ginger - 2/3 piece, grated
• Tumeric - 1 tsp
• ARQA curry powder - 2 tbsp
• Plain flour - 1 tbsp
• Stock - 200ml
• Coconut milk - 100ml
• Light soy sauce - 1 tsp
• Sugar, to taste
For the dish -
• White rice - 120g
• Chicken breasts/ Tofu - 2
• Plain flour - 50g
• Eggs - 2, lightly beaten
• Panko breadcrumbs - 100g
• Vegetable oil, for deep frying
• Cabbage - 40g
Method:
1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce
2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown
3. In the meantime, strain the prepared curry through a sieve, a little bit at a time
4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy!
Made this? Let us know in the comments below 👇🏼
#CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia
Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia
