Restaurant-Style Katsu Curry
Restaurant-Style Katsu Curry
Give your weekly meal repertoire a mouth-watering upgrade with this Japanese-inspired Katsu curry that is so full of flavour.
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With its warming curry spice blend, mellow coconut milk and umami white miso paste, this comforting katsu curry is a hug of familiarity. With the addition of crunchy breaded chicken or tofu, tangy pickled slaw and shredded nori, this dish is simply divine. Add some joy to your day by giving this a go!
- 1 pack of The Spice Tailor Japanese Katsu Curry
- 1 tbsp. vegetable oil
- 300g breaded chicken breast
- Sticky rice, to serve
To garnish (optional)-
- 2 spring onions, thinly sliced
- a few lime wedges
- 2 tsp. sesame seeds
- ½ sheet nori, shredded
Pickled carrot and cabbage slaw (optional):
- 150g white cabbage, thinly shredded
- 2 carrots, thinly shredded
- 100ml rice wine vinegar
- Pinch of sugar
If choosing to include, start by preparing your slaw . Heat the rice wine vinegar and sugar in a saucepan, along with 100ml of water and a good pinch of salt. While the mixture is coming to a boil, mix the cabbage and carrot together in a bowl, before pouring over the hot vinegar mixture and leave to one side.
- Prepare the breaded chicken according to the pack instructions.
- To prepare the katsu sauce, place a pan over a medium high heat and add a tbsp. of vegetable oil and the spices from the spice sachet and fry for 30 seconds.
- Add the base sauce to simmer for a minute or so. Stir in the main sauce and simmer for 2-3 minutes until thickened, adding a splash of water if needed.
- Serve with the breaded chicken, pickled slaw and sticky rice. Scatter over sliced spring onions, sesame seeds and shredded nori before serving
As appliances vary, these are guidelines only. Always ensure food is piping hot and cooked through.
With its warming curry spice blend, mellow coconut milk and umami white miso paste, this comforting katsu curry is a hug of familiarity. With the addition of crunchy breaded chicken or tofu, tangy pickled slaw and shredded nori, this dish is simply divine. Add some joy to your day by giving this a go!
- 1 pack of The Spice Tailor Japanese Katsu Curry
- 1 tbsp. vegetable oil
- 300g breaded chicken breast
- Sticky rice, to serve
To garnish (optional)-
- 2 spring onions, thinly sliced
- a few lime wedges
- 2 tsp. sesame seeds
- ½ sheet nori, shredded
Pickled carrot and cabbage slaw (optional):
- 150g white cabbage, thinly shredded
- 2 carrots, thinly shredded
- 100ml rice wine vinegar
- Pinch of sugar
If choosing to include, start by preparing your slaw . Heat the rice wine vinegar and sugar in a saucepan, along with 100ml of water and a good pinch of salt. While the mixture is coming to a boil, mix the cabbage and carrot together in a bowl, before pouring over the hot vinegar mixture and leave to one side.
- Prepare the breaded chicken according to the pack instructions.
- To prepare the katsu sauce, place a pan over a medium high heat and add a tbsp. of vegetable oil and the spices from the spice sachet and fry for 30 seconds.
- Add the base sauce to simmer for a minute or so. Stir in the main sauce and simmer for 2-3 minutes until thickened, adding a splash of water if needed.
- Serve with the breaded chicken, pickled slaw and sticky rice. Scatter over sliced spring onions, sesame seeds and shredded nori before serving
As appliances vary, these are guidelines only. Always ensure food is piping hot and cooked through.
Keep this recipe for later
The origin of Japanese Katsu curry is a story of global migration and sharing of different culinary traditions. Indian spices were introduced to Japan which influenced the dish, we now know, as ‘katsu’. An early iteration of this dish is said to have been eaten by merchant sailors during their long sea voyages in the East. Curry powders and spice blends would be thickened with a roux and combined with ingredients introduced from the Americas such as chilies, potatoes, and tomatoes.
Our Japanese Katsu Curry, which uses a curry spice blend, sweet tomato and red chilli, takes inspiration from early iterations of the dish and is an ode to katsu’s history.
