Chicken Katsu Curry is an absolute favourite of mine, and it’s honestly not very hard to make! It’s not very spicy (although go ahead and add more spices if you fancy) and so it’s perfect even for the most spice-sensitive in your family. This recipe serves around 6 people.
1 chopped onion
600ml chicken stock
2 tbsp garlic paste
Preferably sesame oil
2 tbsp plain flour
6 tbsp curry powder
2 tbsp honey
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 bay leaf
Handful of chopped coriander
2 tsp Garam Masala
6 breaded chicken steaks
3 cups rice
Salt and pepper to taste
Sesame seeds and coriander for presentation
1. Oil up a pan and cook your onions until soft.
2. Add your chicken stock, garlic, soy sauces, honey, curry powder, Garam Masala, flour, coriander and bay leaf. Bring to boil and then let simmer for 25-30 mins (or until sauce is nice and thick)
3. While the sauce is cooking, put on your rice and pop your chicken steaks into the oven and cook as instructed
4. Once it’s all cooked, time to plate up. Start with the rice. Put the rice into a small bowl and pack tightly. Then put the plate on top of the bowl and flip. Remove the bowl and you should have a perfect rice dome!
5. Chop up the chicken steaks and then put them onto the plate. Put the sauce through a sieve to remove any lumps and splash it on top of the chicken.
I hope you find this recipe easy to understand and just as delicious as I do! Feel free to comment if you have any questions at all, or let me know if there are any recipes you want me to go over!
Love from Evie x