Chicken katsu curry recipe | Jamie Oliver curry recipes (2024)

FAQs

What is the difference between Japanese curry and katsu curry? ›

Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.

What is katsu curry made from? The curry sauce is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger. Served with basmati white rice and breaded chicken.

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce. Stir in pulses.

f*ckujinzuke is a type of tsukemono, or Japanese-style pickle. The store bought variety is usually an assortment of daikon, eggplant, cucumber and lotus root, depending on the brand.

The curry is a sauce that tends to be milder in flavor than other curries. Unfortunately, katsu curry can be high in calories and not very healthy for you. Curries, in general, tend to be more fattening than people expect. If you're looking for a way to make your favorite dish waistline-friendly, look no further.

The dish consists of a breaded and deep-fried chicken cutlet, served in a mild curry sauce. The result is a savory, spicy, and comforting meal. The breaded chicken cutlet is the star of the dish.

Sushi, often these restaurants serve Katsu curry, but despite the common misconception katsu refers to the crispy breaded meat or tofu, not necessarily the curry! Japanese curries range in many flavours, but they are not the same as Chinese or Indian curries and have quite a distinguishable taste.

Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork.

The Katsu curry bears little resemblance to Indian curry's in terms of flavour. It's a sweeter, richer flavour thanks to the variety of spices used and the soft onion and garlic flavours. The sweet flavours are enhanced by using soy sauce, bringing a delicious more-ish flavour to the dish.

Stir in tomatoes passata or coconut milk with a splash of stock to make your sauce. When the sauce is simmering and tasting delicious add chunks of fish or tofu, or prawns and any leafy or delicate veg, and simmer until tender and cooked through.

Should I cook veg before putting in curry? ›

“Roasting the veg before immersing them in a ridiculously tasty sauce really intensifies their natural flavour, giving you even more bang for your buck.

Lemon or lime juice

I would be careful with lime, as it tends to add a sweetness, and I find that it can easily overpower a curry. But lemon, on the other hand, will give you more acidity without so much sweetness.

In short, the sauce is just Japanese curry. Katsu is not the name of the sauce. The sauce is of course inspired by Indian curries, but it was actually the British who introduced Japan to it, via their colonisation of India at the time.

Recently, there's been a stubborn perception in the U.K. that “katsu” is a type of Japanese curry, but the truth is actually very different, as the video shows. So nope, katsu isn't a kind of curry. You can have curry without katsu, and you can also enjoy katsu in a variety of ways that are completely curry-free.

You're probably most familiar with pickled ginger, which is often bright pink and placed on top of ramen or katsu curry in British Japanese restaurants.

The Katsu curry bears little resemblance to Indian curry's in terms of flavour. It's a sweeter, richer flavour thanks to the variety of spices used and the soft onion and garlic flavours. The sweet flavours are enhanced by using soy sauce, bringing a delicious more-ish flavour to the dish.

In short, the sauce is just Japanese curry. Katsu is not the name of the sauce. The sauce is of course inspired by Indian curries, but it was actually the British who introduced Japan to it, via their colonisation of India at the time.

Katsu curry sauce has a similar taste to some types of Indian curry sauce but with added sweetness (usually from apple or honey) and deep umami flavour from soy sauce or garlic.

The typical Japanese curry is generally thicker in texture and tastes sweeter but less spicy than its Indian counterpart. The meat of choice is more often pork or beef. Survey results suggest that pork is the most popular meat for curry in eastern Japan while beef is more common in western Japan.