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The most popular version of a Japanese curry is a katsu (literally cutlet). The cutlet is made from flattened panko breaded pork or chicken. Recently restaurant chain Wagamama launched an online tutorial to show us all how to make their famous katsu chicken curry recipe from home.

Alright, don’t linger, let’s practice this delicious chicken katsu curry 🇯🇵 formula with 19 elements which are surely easy to receive, and we have to process them at the very least through 11 tips. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements Delicious Chicken Katsu Curry 🇯🇵:

1. You need Sauce
2. Prepare 3 small onions
3. Require 4 garlic cloves
4. Provide 3 medium carrots
5. Get 2 TSP for curry powder (here is up to you how spicy it will be)
6. Give 2 TBSP - plain flour
7. Take 500 ml of chicken stock or vegetable stock for the veggie version
8. Provide 1 TBSP of honey
9. You need 2 TBSP for soy sauce
10. Prepare 1 of bay leaf
11. Need 1 TSP - garam masala
12. You need 2 TBSP - sunflower oil for simmering
13. Take of Breaded chicken or aubergine (suggested vegetable)
14. Provide 4 of chicken breasts filleted or 3 aubergines, peeled and filleted
15. Give 1 of garlic clove crushed
16. Get to taste of Salt
17. Make ready 1 beaten egg or 2
18. You need 100 g - breadcrumbs or panko breadcrumbs
19. Prepare of sunflower oil for frying

But if you are freezing the curry, I. Chicken Katsu Curry from Gizzi Erskine's Kitchen Magic. Recreate your Wagamamas favourite and make katsu curry at home. I've used chicken here, but I have also eaten this made with juicy king prawns or with pork tenderloin, both equally delicious.

Delicious Chicken Katsu Curry 🇯🇵 making:

1. In a food processor, make the onions into a pure, set aside. Do the same to the garlic and carrots. If you don't have a food processor, cut them as small as possible. (Some traditional recipes will leave it into chunks and also have potatoes to thicken it.)
2. In a pan, add the oil and bring it to almost boiling point, fry the onions first. Once they have cooked, move it to a corner, put it in low heat and fry the garlic. Mix it with the onions and leave it in the corner again, them cook the carrots.
3. Mix it all together now, then add the flour and curry powder. Have your stock ready and boiling.
4. Make it into a paste, blending together until all the ingredients are well incorporated. Slowly, add the stock while mixing, make sure you mix it vigorously so there is no lumps left. You can add the remaining stock once you feel it won't create any lumps.
5. Now add the honey and the soy sauce, stir it well.
6. If you want extra smooth, you can use a blender while still on the hob. Add the bay leaf and stir. Put the lid on and leave it to cook for about 10 minutes in low heat.
7. Start preparing the breaded chicken / breaded aubergines. Season it with salt and garlic. You will need 3 plates, one for the flour, one for the egg and one for the breadcrumbs.
8. First, on the flour, all around, then straight into the egg and last is the breadcrumbs. Make sure it is covered all around. Press it down so the crumbs stick to it evenly.
9. Go back to your sauce and add the garam masala, stir it well and check if the thickness is to your taste. It has to be creamy. Put the lid back on and start frying your chicken.
10. In a frying pan, add oil enough to cover just bellow half the thickness of the chicken or aubergine. Check the temperature by dusting it with some of the crumbs. Once the oil is ready, fry the pieces on one side then turn them over once they are golden brown.
11. Switch off the sauce and remove the bay leaf. Serve with rice. Enjoy!!

This is my version of the delicious Japanese katsu curry that they serve at Wagamama. Chicken Katsu is the Japanese version of breaded chicken or crumbed chicken. When it is served with rice and a Japanese curry sauce, it is called Chicken How to Make Chicken Katsu Curry. What is particularly delicious about Chicken Katsu is that the chicken is generously coated in panko. Enjoy rich and flavorful Japanese curry served with chicken katsu or tonkatsu over rice.

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