Katsu Curry with Chicken or Tofu
Ingredients
Serves 4-5
- 90 g unsalted butter approximately
- 60 g plain flour- can be replaced with alternative flour, almond for example
- 3 tbsp rapeseed, olive or coconut oil
- 6-8 Button mushrooms – chopped into quarters
- Salt and pepper
- 1 medium onion, chopped
- 3 carrots, cut into 1-inch pieces
- 2 celery stalks, thinly sliced
- 50 g curry powder approximately
- 1 tbsp garam masala – if you can’t buy, mix;
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons cardamon
- 1 1/2 teaspoon cinnamon
- 1 teaspoon pepper
- ½ teaspoon nutmeg
- ½ teaspoon cayenne
- ½ teaspoon cloves
- 1 potato, cut into 1-inch pieces
- 1 apple, peeled, grated on the large holes of a box grater
- 1 tablespoon unseasoned rice wine vinegar (or apple cider vinegar if you can’t get this)
- 1 tablespoon of peanut/cashew/ almond butter (optional)
- Bit of soy sauce – to taste
- Veg or chicken stock cube or Bouillon powder, dissolved into 500ml of boiling water
- Either tofu 500g sliced into strips or cubes, 3 chicken fillets sliced into strips
- Spring onions, finely chopped
- Brown rice
Crispy batter
- 60 g plain flour (or alternative almond flour)
- 3 large eggs, room temperature, beaten to blend
- 3 cups panko (Japanese breadcrumbs, if you can get them or break up a piece of stale bread to fine pieces). You can use ground almonds if gluten intolerant.
- Salt
- Freshly ground pepper
- 6 tablespoons vegetable oil
Method
- Switch oven on to 180 degrees
- Melt butter in a small pan over medium-high heat. Add flour, stirring constantly, until roux is golden brown and smells nutty, 2–4 minutes; set aside.
- Heat oil in a large wide saucepan (you want a wide pot for maximum evaporation) over medium/high. Cook mushrooms until browned for about 4 minutes. Continue to cook, tossing occasionally, until browned on all sides and tender, about 2 minutes more; season with salt and pepper. Using a slotted spoon, transfer mushrooms to a medium bowl, leaving oil in saucepan.
- Reduce heat to medium. Cook onion, carrots, and celery, tossing occasionally, until tender, for 8–10 minutes. Sprinkle curry powder and garam masala over and cook, stirring frequently, until very fragrant, for about 1 minute.
- Add potato, apple, mushrooms, stock and bring to a boil. Whisk in reserved roux until mixture thickens. Reduce heat, bring to a simmer, and continue to cook, uncovered and stirring occasionally, until mixture is very thick, almost the consistency of yoghurt, 25–30 minutes.
- Stir in nut butter, if using, brown sugar and vinegar, season with salt.
- Working one at a time, season chicken or tofu with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, letting excess drip off. Coat in ground breadcrumbs/almonds or both, pressing to adhere, then transfer to a rimmed baking sheet. Put in the oven for approx. 20mins until meat or tofu is cooked through.
- Can also fry in saucepan with 3 tbsp. oil over medium-high heat. Cook chicken or tofu until coating is deep golden brown.
- Serve with curry sauce, rice and sprinkle with spring onions.
Enjoy!!!