Easiest Way to Prepare Favorite Chicken Katsu Curry

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Chicken Katsu Curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Katsu Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Katsu Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Katsu Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Chicken Katsu Curry using 14 ingredients and 5 steps. Here is how you cook it.

You might be already familiar with this dish. ‘Chicken Katsu Curry’ has been gaining in popularity. Interestingly, it’s ‘Chicken’ Cutlet Curry although the popular Katsu Curry in Japan is ‘Pork’ Cutlet Curry. I already shared my ‘Katsu Curry’ recipe on this website, but this fruity curry recipe is more accessible as you don’t need Japanese Curry Roux blocks.

Ingredients and spices that need to be Get to make Chicken Katsu Curry:

1. 4 Chicken Katsu (Fried Chicken Cutlet)
2. 4 servings Freshly Cooked Rice
3. <Fruity Curry Sauce>
4. 1 Onion
5. 1 Carrot
6. 1 clove Garlic
7. 1 small piece Ginger
8. 2 tablespoons Oil
9. 1 & 1/2 tablespoons Curry Powder
10. 3 tablespoons Plain Flour
11. 550 ml Chicken Stock
12. 1-2 tablespoons Mango Chutney
13. Salt & Pepper
14. *Note: You can replace Curry Powder and Flour with 90 to 100g Japanese Curry Roux blocks. If you use Curry Roux blocks, use Water instead of Chicken Stock

Instructions to make to make Chicken Katsu Curry

1. Finely chop up Onion, Carrot, Garlic and Ginger.
2. Heat Oil in a large saucepan and cook vegetables. When vegetables are softened and slightly caramelised, add Curry Powder and Flour, and stir-fry for a few minutes.
3. Add Chicken Stock and Mango Chutney, and bring to the boil. Reduce heat to simmer, stirring regularly, until the mixture thickens. Season with Salt & Pepper to suit your taste.
4. *Alternatively you can use Japanese Curry Roux blocks instead of Curry Powder and Flour. If you use Curry Roux blocks, use Water instead of Chicken Stock, OR Unsalted Chicken Stock.
5. Cut Chicken Katsu (Chicken Cutlet) into bite size. Place Freshly Cooked Rice on a plate, then Chicken Katsu and Curry Sauce.

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