Friday 28 September 2018

Homemade Katsu Curry


This has now become our 'standard' Katsu curry at home.

I buy quick fry turkey steaks, breadcrumb them, pan fry and serve with rice and homemade Katsu sauce.

I have also made this with chicken nuggets, meat free nuggets, and an unbreadcrumbed version with chicken thighs in the slow cooker.

Serves 4

4 quick fry turkey steaks, or 2 chicken fillets halved, chicken nuggets, or Quorn nuggets
None of the following required if using chicken or Quorn nuggets;
4 slices of white or brown bread, processed int breadcrumbs
1 egg, beaten
50g plain flour
8 tbsp plain flour
pepper
salt

Katsu Sauce
1 tbsp sunflower oil
1 onion, peeled and roughly chopped
5 garlic cloves, peeled & chopped
2 carrots, peeled and chopped
1 tbsp medium curry powder
500ml boiling water
1 chicken stock cube
1 tbsp garam masala
2 tbsp plain flour
1 tbsp honey
2 tbsp soy sauce

Start with the sauce.

Fry the onion over a gently heat until soft.  Add the carrot and garlic and soften for a few more minutes.  Stir in the curry powder then add the water and stock cube when the smell of the cooking curry powder hits you.  Cover and simmer for 20 minutes to soften the vegetables.  Take off the heat.

Sprinkle the flour over the sauce then liquidise carefully with a stick blender.  Add the honey and soy and simmer gently, stirring from time to time, until the sauce has thickened slightly.  Cover and leave to one side.

Boil a kettle and put the rice on to cook.

If using chicken or Quorn nuggets, bake in the oven according the packet instructions.  

If using chicken or turkey steaks, put a large frying pan on the hob and line up 3 shallow bowls next to the hob.  Put breadcrumbs in the one closest to the cooker, then beaten egg, and then the flour with a pinch of salt and pepper mixed in.  

Heat the oil in the frying pan over a medium heat.

Lie the first turkey steak in the flour, coating both sides, then dip both sides in egg, and finally coat the steak in breadcrumbs.  Lay in the frying pan away from you (to avoid hot oil splashing you) and start to fry.  Continue flouring, egging, and bread crumbing the other steaks and placing in the frying pan.  The steaks take about 5 minutes a side.  Turn when the breadcrumbs are lightly browned and fry the other side for the same amount of time until browned as well.

Rice can be shaped in a small bowl to serve.

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