Recipe: Chicken Katsu Curry by Yutaka

You’ll probably recognise the Yutaka curry block from the shelves of your local supermarket but think that making Japanese food is all fiddly and needs lots of practice. This isn’t the case.  Katsu curry is quick and easy to make.

I’ve posted below a recipe for Chicken Katsu Curry which is easy to make.  You could use leftover over Christmas turkey in place of the chicken or pork or beef.

The cubes can also be used like normal stock cubes to flavour stews and gravies, as well as making them into a sauce for chips, sausages and noodles.

Sauce

1 Large Onion

1 Tablespoon Vegetable Oil

Water 800ml

Yutaka Japanese-Style Curry 100g

Chicken Katsu

Chicken Breast

Salt & Pepper

Plain Flour 50g

1 Large Egg

Yutaka Panko 100g

Oil for deep frying

(Serves 5 people)

Method

Sauce

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.

Chicken Katsu

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.

This post contains PR samples, but all views are my own and unbiased.