How to Cook Japanese Katsu Curry

How to Cook Japanese Katsu Curry

Ingredients:

• 4 tbsp rapeseed oil or vegetable oil
• 2 x 200g rice wrap (we use brown basmati)
• large cucumber, peeled into ribbons
• a handful of mint leaves or coriander leaves, or both
• lime wedges, to serve

For the curry sauce:

• 1 tbsp rapeseed oil or vegetable oil
• 2 onions, chopped
• 2 large carrots, chopped, plus 1 peeled into ribbons
• 2 cloves of garlic, crushed
• thumb-sized ginger, peeled and grated or finely chopped
• 1 tbsp curry powder, light or medium depending on your spice tolerance
• tsp turmeric powder
• 400 ml canned coconut milk
• 2 tsp maple syrup (or use honey if not cooking for vegans)

For katsu:

• 1 tbsp cornstarch
• 8 mini chicken fillets, or tofu blocks 280-300g, or half and half
• 200 grams of bread flour (gluten-free if necessary).

How to make Japanese katsu curry:

1. First, make the curry sauce. Heat 1 tbsp oil in a skillet, cook the chopped onions and carrots until the onions are soft and starting to caramelize for about 8 minutes. Add the garlic and ginger and simmer for 30 seconds, then add the curry powder and turmeric. Once the spices are absorbed, add the coconut milk, maple syrup, or honey and 100ml of water. Season well, cover, and simmer over low heat for 20 minutes.
2. Now make the katsu. In a wide bowl, mix cornstarch with 4 tablespoons of water and a pinch of seasoning. Dip the chicken or tofu into the flour mixture (if cooking for vegans and meat-eaters, make sure you dip the tofu first so it doesn't mix with the meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning to coat well.
3. When the onions and carrots in the curry sauce are soft, puree using a hand or table blender. If the sauce is too thick, add a little more water, check the seasoning, add more salt, maple syrup, or lime juice, if you like. Keep warm.
4. Heat oil in a skillet and cook chicken or tofu for 4-5 minutes on each side until golden and cooked through. Warm the rice and divide between bowls. Sprinkle with curry sauce, chicken katsu, or tofu, and serve with cucumber, carrots, herbs, and lime wedges.