National Curry Week takes place from Oct 19th – 16th this year and Japanese Katsu Curry, all the rage in the UK at the moment, looks set to take over from Indian curry as the UK favorite.
Katsu curry is actually a take on traditional Japanese curry, originally introduced by the Brits in the nineteenth century.
Curry is now one of the most popular dishes in Japan, even rivalling sushi. Katsu Curry was developed in the 1940s by a customer at Swiss Grill who wanted katsu (a piece of deep-fried breaded pork or chicken) in curry sauce. This take on curry has been reintroduced into the UK and is taking the country by storm. It’s a straightforward dish of chicken fried in Panko breadcrumbs and served with rice and a curry sauce.
Japanese food company Yutaka has made it even simpler with the introduction of their Katsu Curry sauce.
Its mild flavour will take you back to those curries your grandparents used to make. It comes in a 100g block, which makes curry sauce for up to 5 people. The blocks are also perfect for making Coronation Chicken, gravy and even spicing up a soup for the cold winter months.
Katsu Curry Recipe
• 1 Large Onion
• 1 Tablespoon Vegetable Oil
• Water 800ml
• Yutaka Japanese-Style Curry 100g
• Chicken Breast
• Salt & Pepper
• Plain Flour 50g
• 1 Large Egg
• Yutaka Panko 100g
• Oil for deep frying
(Serves 5 people)
- Dice onion into small chunks.
- Add a little oil to the pan.
- Gently fry the onions on low heat until lightly brown
- Add 800ml of cold water and bring to the boil
- Turn the heat to medium and simmer for 7 minutes.
- Then let the sauce cool down for a few minutes.
- Add 100G of Yutaka Curry into the sauce. Stir until fully dissolved.
- Simmer on low heat and stir until sauce thickens.
- Coat seasoned chicken with ‘Pan-Toasted’ Yutaka Panko.
- Cook in the oven for 20-30 minutes (200°C).
- Serve with boiled rice and pour sauce over prepared chicken.