Chicken Katsu Curry
Chicken Katsu is a winner with my children, possibly based on the very loved high street version… During lockdown 2.0 I tried cooking my own version at home and here it is in one easy to follow recipe. The sauce is packed full of flavour and elevates a simple chicken and rice dinner, into something special. You can make the sauce ahead of time, so it is ready for when you need it. This is a meal to be enjoyed all together, both kids and adults love it.
quantities
This recipe was written for Provenance Village Butcher and I am serving the sauce with their beautiful Chicken Schnitzel. This makes enough sauce for x2 chicken breasts, or x2 schnitzel.
make your own
You can of course make your own schnitzel, just follow my method in Homemade Chicken Nuggets , except you don’t need to marinade the meat first and hammer out the chicken into flatter pieces to make the schnitzel.
recipe serves 2 adults, or 4 children
suitable for children 1 years old +
ingredients ~
2 organic chicken schnitzel/ or organic chicken breasts
2 tablespoons olive oil
1 organic onion, peeled and diced
2 medium organic carrots, peeled and diced
2 garlic cloves, peeled and crushed
1 thumb sized piece of fresh ginger, peeled and thinly sliced
1 tablespoon mild curry powder (for young children use ½ tablespoon)
300ml vegetable stock (no added salt stock)
1 teaspoon honey, not suitable for babies under 1 years old
1 teaspoon low-salt soy sauce, not suitable for babies under 1 years old
serving ideas ~
cooked rice
edamame beans
sugar snap peas
ribbons of fresh carrot
To make the homemade Katsu sauce ~
Take a shallow pan and add 1 tablespoon of olive oil and the diced onion. Sauté gently over a medium heat for 5 mins, until translucent. Add the diced carrot and continue to gently sauté, for a further 5 minutes. Next add crushed garlic, finely sliced ginger and mild curry powder (1/2 tablespoon for smaller children), stir continuously for 1-2 mins. Pour in the stock and bring up to a gentle simmer for 15 minutes, the sauce will cook through and reduce.
To finish the sauce, add 1 teaspoon of honey for sweetness and 1 teaspoon low-salt soy sauce, for depth of flavour. Then remove from the heat. Once cool, blend with a hand blender until smooth and set aside. Re-heat to serve.
To cook the chicken schnitzel
Take a shallow pan and add 1 tablespoon of olive oil, once hot place the Provenance Village Butcher Chicken Schnitzel in the pan and leave to cook for 3-4 mins, once golden turn and cook on the other side for a further 3-4 mins. (The cooking time will depend on the thickness of the Schnitzel and the temperature of the pan). Check that the chicken is completely cooked through before removing from the pan; you can also finish for a couple of minutes in a hot oven. Drain on kitchen paper, to remove any excess oil.
To serve
Place the golden Chicken Schnitzel on a plate, with a portion of cooked rice, and the Katsu sauce in a bowl on the side. Add tender-crisp vegetables, for a little crunch, and enjoy.
allergens
wheat and gluten*, meat
* read the label of the soy sauce you choose to use