‘iya lads, time for something completely different – a RECIPE. Not seen one of those on here in a long time! It’s a chicken katsu curry recipe, it’s dead easy and I didn’t even make it myself.
As much as you know that I love clothes, travel and talking about myself, you might not know that I love food. And folks, if there’s one thing I recommend for any and all foodies, it’s finding a partner who loves cooking as much as you do. Years ago, I spent a whole six weeks working as a chef before concluding it wasn’t for me (apparently I’m too lippy – I say that I just knew better), but now I stick to my own teeny-tiny kitchen. In recent years, my love of food has waned, largely due to always having to be the one who cooks and being forced to cater to my ex’s (frankly bland) preferences.
Well, I have a new boyfriend that I low-key fell in love with when he rescued my spaghetti carbonara, and he’s a much better cook than I am. This is one of his go-to recipes for easy nights in, and I thought I’d share it with you all.
The secret ingredient is
love pre-made katsu curry cubes. While he has made the sauce from scratch before, the reality is that it’s far easier to just get hold of some of the pre-made curry sauce block (we like the Yutaka one, available at most big supermarkets) which you add onions and water to. We prefer making it like this rather than simply buying the sauce as it’s a bit more authentic, and the texture is just like proper Japanese katsu sauce. Ordinarily we also have a little cabbage salad with it, but cabbage was proving difficult to track down this week. I’ll stop waffling on now and share the absurdly simple recipe for the wonder that is chicken katsu curry with you.
Chicken Katsu Curry Recipe – Serves Two
Two chicken breasts
Flour, seasoned (salt, pepper, whatever you fancy – garlic powder, cayenne pepper etc.)
Yutaka katsu sauce block
Half a white onion, finely sliced
- Place the chicken breasts on your chopping board, pop some cling film over the top, then bash the living daylights out until they’re about 1cm thick.
- Dunk your flattened breasts into flour, then into a beaten egg, then into your panko breadcrumbs. Set aside.
- Meanwhile, make the sauce in a separate pan. Soften the onions in a little oil (about 5 minutes), then add the water and sauce cube. Bring it to the boil, then simmer until it thickens (about 7 minutes).
- While the sauce thickens, fry your breadcrumbed chicken breasts until crispy and golden in lots of oil in a large frying pan.
- Slice up your gloriously crispy chicken, place on top of some rice and smother the whole thing in the sauce.
Serve with fluffy white rice.
Rest assured, we added a load more sauce as soon as these photos were taken.