Curry in bowls with rice and sauce

Katsu curry

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(10 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Serves 4

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal743
  • fat32g
  • saturates16g
  • carbs80g
  • sugars14g
  • fibre6g
  • protein29g
  • salt1.4g
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Ingredients

  • 4 tbsp rapeseed oil or vegetable oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 x 200g pouches cooked rice (we used brown basmati)
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • ½ large cucumber, peeled into ribbons
  • handful mint leaves or coriander leaves, or both
  • lime wedges, to serve

For the curry sauce

  • 1 tbsp rapeseed oil or vegetable oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrots, chopped, plus 1 peeled into ribbons
  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, peeled and grated or finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp curry powder, mild or medium depending on your spice tolerance
  • ½ tsp ground turmeric
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tsp maple syrup (or use honey if not cooking for vegans)
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

For the katsu

  • 1 tbsp cornflour
  • 8 chicken mini fillets, or a 280-300g block firm tofu, or half and half
  • 200g breadcrumbs (gluten-free if necessary)

Method

  1. First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.

  2. Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.

  3. When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.

  4. Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.

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Comments, questions and tips

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goshkate
14th Jan, 2019
5.05
This is a brilliant recipe! I made it using aubergine instead of chicken or tofu and it was really straightforward and very tasty. I also used light coconut milk instead of full fat, to reduce the calorie count. The only thing is that my curry powder already contains turmeric, so when I added the extra 1/2 tsp it did go quite yellow! Still tasted great, but I wouldn't add the extra turmeric next time. Highly recommend.
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