Chicken Katsu curry

July 14, 2013 Posted by

This is a dish we ate in London  at Wagamama – a Japanese chain in UK. This dish was highly recommended by friends and we really liked it prolly because it was very close to Indian cuisine.

Last week felt a craving for this dish and decided to look for the recipe online. Surprisingly the recipe seems to be well guarded – very few  food sites had this recipe and they all looked like copy paste of the same recipe.
There are 3 parts to this recipe Curry, Rice and Fried Chicken all of which need to be made in parallel so that they can be served hot.

Chicken Katsu curry

  1. Cook Basmati rice after soaking it in water. Keep aside
  2. For the curry: 
    1. Heat 1 tbsp oil in a pan. Add 2 medium sized onions finely sliced to the oil and saute. Add 4-5 garlic pods, 1/2 inch of ginger finely chopped and saute.
    2. Add 1 tbsp flour and 1 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp chilli flakes  and 1 tsp garam masala powder. Saute it for 1 min. 
    3. Add 1 tbsp tomato puree and saute well. Cool this mixture and grind it for a fine consistency.
    4. Put this paste back in the pan. Gradually add in 1/2 lt water, 1 bay leaf and add 1 to 2 tsp soya sauce and mix well. Slowly bring to the boil.
    5. Cook for 20 mins on a slow flame and cook till the sauce thickens. You can add more garam masala for additional flavor. Remove from flame and keep aside
  3. For the Fried Chicken -Cut boneless chicken into 1 inch cubes. Marinate them with lemon juice, salt and pepper and set aside for 20 mins.
  4. Take 3 bowls, add 1 tbsp flour (maida) in one, 1 egg (beat it so that the egg yolk and the whites mix well) in second bowl and bread crumbs in the third.
  5. Heat oil in a pan for deep frying. Now take the chicken, coat it with maida, dip it in the egg and then coat it well with bread crumbs on all sides. Drop it in the oil and fry on medium flame till brown.
  6. Drain and keep aside
  7. Plate the rice and  the fried chicken and pour gravy on them and serve hot.

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