How to Make Yummy Chicken Katsu with Curry Ketchup Sauce

Chicken Katsu with Curry Ketchup Sauce. Check Out Ketchup Sauce on eBay. Fill Your Cart With Color today! Remove from pan then set it.

In Japan 'katsu' refers to a meat cutlet that's been breaded and fried - it's often served with a mild curry or 'kare' sauce but here we're turning it into a delicious chicken burger. Method Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. You can cook Chicken Katsu with Curry Ketchup Sauce using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken Katsu with Curry Ketchup Sauce

1. It's 500-600 g of Chicken Fillets *Breast fillets recommended.
2. It's of Salt and Pepper.
3. It's of Plain Flour.
4. It's 1 of Egg.
5. Prepare of Panko Breadcrumbs.
6. Prepare of Oil for frying.
7. Prepare of Curry Ketchup Sauce.
8. It's 1/2 of Onion *finely chopped.
9. Prepare 1 clove of Garlic *finely chopped.
10. Prepare 1 tablespoon of Oil.
11. It's 1 tablespoon of Curry Powder.
12. It's 1/2 cup of Water.
13. Prepare 1/4 cup of Ketchup.
14. You need 1-2 tablespoons of Worcestershire Sauce (Lea & Perrins).
15. Prepare 1/4 teaspoon of Salt *OR as required.
16. Prepare 1 pinch of Ground Chilli *optional, only if more heat is needed.

Add the garlic and ginger and fry for another minute and then sprinkle in the flour, curry powder and turmeric. Stir well to combine and break down any flour lumps that form with your spoon. Now slowly add the chicken stock and the coconut milk, stir constantly as you do. Pour in the soy sauce and add the honey.

Chicken Katsu with Curry Ketchup Sauce instructions

1. To make the ‘Curry Ketchup Sauce’, heat Oil in a saucepan, cook Onion and Garlic over medium low heat until caramelised, or at least very soft. Add Curry Powder and stir for a minute..
2. Then add Water, Ketchup and Worcestershire Sauce. Bring to the simmer and cook until required thickness is achieved. Season with Salt. Add Ground Chilli if more heat is needed..
3. Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something. *Note: If you use Thigh Fillets, you can’t slice and you don't need to do so, but try to make them even thickness..
4. Sprinkle some Salt and Pepper over, and coat with Flour. Then dip in beaten Egg, and finally coat with Panko Breadcrumbs..
5. Heat oil to 170℃ and fry until golden and cooked through, place on a rack and drain the oil. Serve with the ‘Curry Ketchup Sauce’ and fresh salad..

Heat the oil in a large frying pan over a medium heat. Remove from the pan and keep warm while you fry the. Drain excess oil on a tray lined with a rack. Slice chicken into three pieces and serve with rice and a generous spoonful of curry sauce and a few pickles. Meanwhile, make the katsu curry sauce.