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.
4 Chicken Katsu (Fried Chicken Cutlet)
4 servings Freshly Cooked Rice
Fruity Curry Sauce
1 clove Garlic
1 small piece Ginger
2 tablespoons Oil
1 & 1/2 tablespoons Curry Powder
3 tablespoons Plain Flour
550ml Chicken Stock
1 to 2 tablespoons Mango Chutney
Salt & Pepper
*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.
- Finely chop up Onion, Carrot, Garlic and Ginger.
- 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.
- 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.
- *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.
- Cut Chicken Katsu (Chicken Cutlet) into bite size. Place Freshly Cooked Rice on a plate, then Chicken Katsu and Curry Sauce.