Katsu curry
Prep
25 mins
Cook
40 mins
Servings
4
Difficulty
Medium
When I first discovered katsu curry, I fell in love with how it brings together crispy fried chicken with a silky, aromatic coconut sauce. This dish is wonderfully quick to pull together in just over an hour, and it's surprisingly budget friendly since you probably have most of the basics in your cupboard already. The coconut milk is packed with healthy fats that keep you satisfied, and the fresh cucumber and herbs add a lovely cooling contrast to the warm spices. Whether you're cooking for yourself or impressing friends, this is the kind of comforting meal that tastes far more impressive than the minimal effort it requires.
Ella x
Ingredients
- 4 tbsprapeseed oil or vegetable oil
- 12 x 200g pouches cooked rice(we used brown basmati)
- ½ largecucumber peeled into ribbons
- 1 handfulmint leaves or coriander leaves(or both)
- 1lime wedges to serve
- 12 onions chopped
- 2 largecarrots chopped(plus 1 peeled into ribbons)
- 12 garlic cloves crushed
- 1thumb-sized piece ginger peeled and grated or finely chopped
- 1 tbspcurry powder mild or medium depending on your spice tolerance
- ½ tspground turmeric
- 400 mlcan coconut milk
- 2 tspmaple syrup(or use honey if not cooking for vegans)
- 1 tbspcornflour
- 18 chicken mini fillets or a 280-300g block firm tofu(or half and half)
- 200 gbreadcrumbs(gluten-free if necessary)
Detail level
Instructions
- 1
First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
- 2
Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
- 3
When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
- 4
Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.
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