Dad's Succulent Chicken Katsu Curry Recipe by What Dad Cooked
How to make your own Wagamama classic - The Katsu Curry. Tasty chicken breast fried in panko breadcrumbs served with rice and mouthwatering curry sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.whatdadcooked.com.
Cooking tools:
- Pan with lid
- Saucepan
- Pan
- Stove
- Colander
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Plate
- Plastic wrap
- Meat hammer
- Rolling pin
- Deep-fry thermometer
- Wooden spoon
- Measuring cup
Ingredients
- 360g sushi rice
- 500ml cold water
- 4 chicken breast fillets
- 2 x individual Japanese curry blocks mild, medium or hot (S&B Golden Curry)
- 400g waxy potatoes
- 1 large onion
- 2 large carrots
- 2 sticks of celery
- 2 bay leaves
- 4 cm piece of ginger
- 1 chopped green chilli (optional)
- 500 ml chicken stock plus 250ml water
- Milk, eggs, flour and panko breadcrumbs for coating chicken
- Vegetable oil
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