Katsu Curry

Katsu Curry

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Curry originated in India, but the curry popular in Japan took hold when English merchants brought curry powder to Kobe and other cities to cook with during their stays. It’s a bit thick, resembling a stew, and is traditionally seasoned with S&B curry powder and some fruit, for sweetness. A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.



  • 3 quarts low-sodium beef stock or broth
  • 2 ounces dried shiitake or porcini mushrooms (about 1 cup)
  • 1 2-inch piece ginger, peeled, sliced
  • 1 tablespoon fenugreek leaves (optional)


  • 6 tablespoons unsalted butter
  • 8 ounces button mushrooms, quartered (about 2 cups)
  • Kosher salt, freshly ground pepper
  • 3 carrots, cut into 1-inch pieces on the bias
  • 2 celery stalks, thinly sliced
  • ¼ cup plus 1 tablespoon curry powder (such as S&B)
  • 1 tablespoon garam masala
  • 1 russet potato, cut into 1-inch pieces on the bias
  • 1 Fuji apple, peeled, grated on the large holes of a box grater
  • 1 tablespoon dark brown sugar
  • 1 tablespoon unseasoned rice wine vinegar

Katsu and Assembly

  • 4 4-ounce boneless center-cut pork chops, excess fat trimmed
  • 3 large eggs, room temperature, beaten to blend
  • 3 cups panko (Japanese breadcrumbs)
  • Kosher salt, freshly ground pepper
  • 6 tablespoons vegetable oil, divided
  • Steamed rice, finely chopped scallions, and fukujinzuke (Japanese pickles; for serving)

Recipe Preparation


  • Simmer stock, mushrooms, lemongrass, ginger, cinnamon, garlic, cardamom, cloves, and fenugreek leaves, if using, in a large saucepan, uncovered and stirring occasionally, over medium heat until slightly reduced and very fragrant, 30–40 minutes. Strain through a fine-mesh sieve into a large bowl or measuring cup; discard solids.

  • Do Ahead: Stock can be made 3 days ahead; cover and chill.


  • While stock is simmering, melt butter in a small skillet over medium-high heat. Cook 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 high. Cook mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, undisturbed, until browned on second side, about 2 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 pot.

  • Reduce heat to medium. Cook onion, carrots, and celery, tossing occasionally, until tender, 8–10 minutes. Pour in sake and cook, scraping up brown bits on bottom of pan, until liquid is evaporated, 2–3 minutes. Sprinkle curry powder and garam masala over and cook, stirring frequently, until very fragrant, about 1 minute. Add potato, apple, mushrooms, and reserved 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 yogurt, 25–30 minutes. Stir in brown sugar and vinegar; season with salt.

Katsu and Assembly

  • Pound pork chops between 2 layers of plastic wrap to ¼" thick. Place flour in a shallow bowl (a pie plate works best). Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season flour, eggs, and panko with salt and pepper.

  • Working one at a time, season cutlets 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 panko, pressing to adhere, then transfer to a rimmed baking sheet.

  • Heat 3 Tbsp. oil in a large skillet over medium-high. Cook 2 cutlets until coating is deep golden brown and pork is just cooked through, about 4 minutes per side. Transfer to a plate. Wipe out skillet and repeat with remaining 3 Tbsp. oil and 2 cutlets.

  • Slice pork into 1" strips. Arrange rice and curry side by side on a plate or in a shallow bowl. Top with pork, scallions, and fukujinzuke.

Reviews SectionIt's perfect thank you Bon Appetit for helping me make my favourite food!!

Wagamama chicken katsu curry recipe

Grace Walsh March 30, 2021 11:00 am

Credit: Alamy

Nutrition per portion

Wagamama has revealed how to make one of their most popular dishes, so now everyone can enjoy their famous katsu chicken curry recipe at home.

The secret to Wagamama’s signature chicken katsu curry is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger. Serve with carrot ribbons, to really feel like you’re dining in at a Wagamama restaurant – and, don’t forget the chopsticks.

During lockdown, the restaurant chain Wagamama launched a series of online tutorials to show us all how to make their famous Japanese -style dishes at home. In this video, Global Executive chef for Wagamama Steve Mangleshot shows you how to make chicken katsu curry. He advises, “With the coconut milk, you can add as much or as little as you like. It says 100 ml in the recipe, we think that’s a good amount, but if you like it really creamy you can add more.”

Japanese Chicken Katsu Curry

What better way is there to unwind after a long day than with a flavoursome Japanese katsu curry? Curry was introduced to Japan by the British over 100 years ago, and has since then become one of the country's favourite dishes to make at home. This recipe combines thick curry sauce with a crisp fried chicken cutlet, perfect for serving on a bed of rice with half a hard boiled egg and a little pickled radish. Browse our range of all the necessary ingredients needed to make Katsu Curry here.


curry sauce:
4-5 cubes japanese curry
1 large onion
1 large potato
1 carrot
800ml water

chicken katsu:
80g panko breadcrumbs
4 tbsp plain flour
4 chicken breasts
1 egg, slightly beaten
vegetable oil for deep-frying

How To Prepare

Cut the onion, potato and carrot into small chunks before adding them to a large pan half filled with water.

Bring the water to boil and then simmer for 20 minutes or until the vegetables are soft. It is a good idea to start cooking your rice now.

Remove the saucepan from the heat. Add 4-5 blocks of curry roux to the pot with vegetables. Turn on the heat to low and allow to simmer for 10 minutes. Keep mixing until the curry sauce is thick and smooth.

While the curry is infusing, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs.

Heat up the oil in a separate saucepan to 180°C and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown colour.

Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce. Garnish with fukujinzuke pickled radish, tonkatsu sauce, and boiled egg halves. Enjoy.

Tips and Information

- You can find different types of Japanese curry going from mild to hot level of spiciness.
- If you have some vegetarian or vegan guests, why not replacing the chicken with tofu?

SPAM® Fritters Katsu Curry

Published: Aug 29, 2020 · Modified: Sep 15, 2020 by Bintu · This post may contain affiliate links.

SPAM® Fritters Katsu Curry is a delicious combination of flavourful curry sauce and the crispy, crunchy iconic SPAM® Fritter. Plus this SPAM® curry recipe is affordable and easy to make, so it&rsquos ideal for midweek family dinners.

Post includes Weight Watchers points.

Delighted to have teamed up with SPAM® UK to bring you this recipe. Although it is a sponsored partnership, all opinions are my own.

Folks, I love taking two of my favourite recipes and transforming them into one incredible mashup. And with this recipe, I really do think I&rsquove struck foodie gold. I have combined Katsu curry, a beloved family meal, with the crave-worthy deliciousness of the iconic SPAM® Fritter.

Yeap, I don&rsquot think it&rsquos a stretch for me to say that this SPAM® Fritters Katsu Curry recipe might be the most amazing recipe mashup ever.

We (especially the kiddoes) go a bit nuts when it comes to SPAM® Fritters. I serve them up with eggs and beans for a hearty and satisfying breakfast, or with a side of chips for a totally kid-friendly lunch. And as I was feeling a bit adventurous, I decided to take our obsession a step further. The result is that we now know that they make for a perfect katsu curry dinner as well. #spamfritters #alldayeveryday

But if you&rsquore not feeling quite up to the make it from scratch task, or find yourself running short on time, I&rsquove got the solution. For the first time, ready-made frozen SPAM® Fritters are on sale in Iceland and Food Warehouse stores across the UK. This means making this katsu SPAM® curry recipe, even on busy weeknights, just got that much easier!

Why You&rsquoll Love It

  • Easy &ndash It&rsquos as simple as slicing, breading, and frying, and then it&rsquos ready to serve!
  • Affordable &ndash SPAM® Chopped Pork and Ham, a long-time budget-friendly pantry staple, is the star of this show.
  • Versatile &ndash Serve it for family dinners, pack into lunchboxes, or as an appetizer with the sauce on the side for dipping.

So, let&rsquos gather up those ingredients and I will show you&hellip.

How To Make SPAM® Katsu Curry Fritters

To Make The Katsu Curry Sauce

  1. Heat oil in a saucepan, and sauté onion for about 5 minutes until soft.
  2. Stir in garlic and ginger, sauté for about 15 seconds until fragrant.
  3. Add curry powder and star anise and cook for another 10 seconds.
  4. Mix in the flour and gradually stir in the stock, making sure the flour is fully dissolved.
  5. Next, add honey and soy sauce, reduce to a simmer and simmer uncovered for about 15 minutes to thicken.
  6. Switch off the heat, allow the sauce to cool. Then blitz with an immersion blender to create a smooth sauce.

To Make The SPAM® Fritters

  1. Remove SPAM® from the tins and slice into even sections.
  2. Using three shallow bowls, and add flour to one, the beaten egg to another, and breadcrumbs to the third.
  3. First dredge slices in the flour, then dip into the egg, then place in the breadcrumbs.
  4. Transfer coated slices to a plate or lined baking tray.
  5. Heat oil in a frying pan on medium heat, and fry each side of the fritters until golden brown, about 3-4 minutes.
  6. Remove and set on a plate lined with paper towels. Continue until all fritters have been cooked.
  7. Serve in bowls with rice, katsu curry sauce, and any desired toppings.

Recipe Tips

  • Make sure to remove the SPAM® from the tin in one piece. Then rest it on its side to slice into even sections.
  • If there is too much moisture in the flour or breadcrumbs, scoop that part out of the bowl and add more if needed.
  • Don&rsquot let the fritter sit in the coating mix or it will get soggy. Transfer to plate or baking tray and then cook right away.
  • For extra flavour, add spices or herbs to the panko breadcrumbs.
  • It&rsquos important to use an oil with a high smoke point such as sunflower, vegetable or rapeseed. I don&rsquot recommend using olive oil.

Meal Prep and Prep Ahead

While SPAM® Fritters are best made right before serving, parts of this recipe can be prepped ahead of time.

Prep Ahead &ndash The katsu curry sauce can be cooked in advance and then reheated when you&rsquore ready to make your SPAM® fritters.

Store &ndash Store the sauce in an airtight container inside the fridge for 1-2 days.

Freeze &ndash You can also freeze the katsu curry sauce. Follow the handy tips below on how to freeze it.

  • Transfer the curry sauce into a convenient Ziploc freezer bags.
  • Squeeze out all the extra air and seal the bag.
  • Label the bag and then lay flat inside the freezer.
  • Store in the freezer up to three months.

Recipe Variations

  • Swap the breadcrumbs: if you don&rsquot have Panko, you can use other breadcrumbs, or even crushed crackers or potato crisps.
  • Add some heat: if you like it hot, feel free to use spicy curry powder or add some chili pepper to your SPAM® curry.
  • Use different sweetener: swap the honey for maple syrup or brown sugar.

About the SPAM® Brand

SPAM® Fritters have been a UK favourite for more than eight decades. And for good reason. There&rsquos just something about that uniquely satisfying flavour that make you crave &lsquoem.

Nothing beats enjoying this iconic comfort food in your own home. Am I right?! Whether you prefer to make your SPAM® Fritters from scratch, or if you happen to love the convenience of picking up ready-made frozen SPAM® Fritters from your local Iceland or The Food Warehouse stores, it&rsquos easier than ever to get your fix right when the mood strikes.

Check out www.spam-uk.com to learn more about the SPAM® brand, and for information on the new frozen SPAM® fritters. And be sure to follow them on Facebook, Instagram, and Twitter @OfficialSPAMUK.

Serving Suggestions

Weight Watchers Points

There are 10 Blue Plan SmartPoints in a serving of this.

Thank you for reading my SPAM curry recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

Get The SPAM Fritters Katsu Curry Recipe:

Don&rsquot forget to tag #recipesfromapantry on Instagram or Twitter if you try SPAM® Fritters Katsu Curry Recipe ! It is really, really awesome for me when you make one of my recipes and I&rsquod love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Katsu Curry Recipe

If you have a soft spot as we do for fish fingers or even a Maccy Ds Filet-O-Fish gasp we can can guarantee that you will love the Katsu Curry Cod. Add turmeric and curry powder and let it sit on a low to medium heat.

STEP 2 Now make the katsu.

Katsu curry recipe. 31122020 Cut cauliflower into 4-5 large steaks each about 2-25 centimeters thick. Do you like fried pork. That has totally changed now since we all appear to have an awareness that the planet is having.

Katsu cod is quicker than cooking chicken or tofu and is one of our favourite ways to enjoy our katsu curry kits at home. Well get ready to bombard your taste buds with all of those things. 04012021 For the sauce start to soften the onions garlic and ginger.

Refrigerate for at least half an hour. Pour in the vegetable stock gradually and then add the coconut milk salt and sugar to taste and a dash of light soy sauce. 77 ratings 38 out of 5 star rating.

Allow to sit on a low to medium heat. Add the chicken stock slowly followed by the 100ml coconut milk. STEP 3 When the onions and carrots in the curry.

Healthy chicken katsu curry. This healthier katsu is coated in finely chopped flaked almonds and baked in the oven. Dip the chicken or.

Put rice on the plate and place Tonkatsu over rice. Add the coarsely chopped onion and stir-fry it for 5 minutes on high heat. Make Tonkatsu according to our Tonkatsu recipe.

In a large flat-bottomed bowl add non-dairy milk rice vinegar fine salt garlic powder onion powder and. Heat 1 tbsp oil in a pan cook the onions and chopped carrots until the onions are. Want a speedy katsu curry but dont have much time.

Make Curry according to our Curry and Rice recipe. Add the olive oil in a saucepan. Dust each cutlet with flour dip in the beaten egg then coat with the breadcrumbs.

14072020 Start by softening the garlic onions and ginger. Prepare the pork cutlet by flattening each with the back of a knife or a rolling pin to tenderise the meat. With a couple of small variations.

Add the flour cook for 1 minute with the spices. Then stir in the flour to thicken the sauce and cook for one minute. Remember when the only people who cared about the natural environment were tree huggers and hippies.

23112020 How to cook. This low syn version of the ever so popular Chicken Katsu Curry will have you coming back again and again to this recipe. 18122018 Method STEP 1 First make the curry sauce.

Welcome to episode 1 of wok from home. 14 Recipes Magazine subscription 6 issues for only 999 Our ultimate collection of classic chicken katsu curry with vegetarian options like aubergine and tofu and unique versions like burgers and wraps. With a couple of small variations.

In a wide bowl mix the cornflour with 4 tbsp water and some seasoning. 1 day ago Before you jump to Tuna Katsucutlet Curry recipe you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars. Add pinch of sugar salt and dash of soy sauce.

Then reduce the heat and stir continuously to avoid burning. Then add curry powder turmeric. We asked you guys what you wanted to cook this week and it looks like a lot of you are missing your katsu fix.

15032020 The recipe you see on the Slimming World website is actually my recipe too submitted by a member. Then pour curry over it. Let it simmer until ready.

01072020 Lets stir-fry the ingredients for curry.

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Make Speedy Katsu Curry with Leftovers

There are 3 parts that make up the dish: curry, katsu (panko-breaded cutlet), and the rice. You can cook the curry from scratch, frying the katsu, and cooking the rice all at the same time. To simplify and shorten the cooking process, here are what I usually do:

Option 1: Make the curry on the stovetop or instant pot and prepare the katsu in the oven.

Option 2: Speed it up by using leftovers! I usually cook my choice of curry the night before, then warm it up and serve it with a fresh make katsu. If I happened to have both Japanese curry and katsu in the freezer, I could just defrost them and put this together instantly. While you warm up the curry in a saucepan on low heat, you can reheat the katsu in the oven, which takes less than 30 minutes.

It is a hefty meal but immensely satisfying. I hope you give the fabulous combo a try!

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Chicken katsu curry

The story of Japanese curry is one of global empires rising and falling. Before the end of the 19th century, there was no curry in Japan. It was introduced not from India, Bangladesh, Thailand, Malaysia – or anywhere else that can be thought of as somewhere curry originates – but from Britain. At that time, South Asian curry had already been integrated into the imperial diet, and it was British military officers and diplomats who introduced it to the Japanese. British curry – not very spicy, thickened with flour – caught on, particularly with the Japanese navy and army, where it was celebrated as an economical and tasty way to feed hundreds of hungry servicemen.

Curry remains one of Japan’s favourite comfort foods, as delicious as it is weirdly divorced from curry’s Asian origins. Whereas an Indian curry will be naturally thick from pureed onions/tomatoes/chillies and a whole heap of spices, Japan’s curry is based on a flour-and-butter roux that thickens a lightly spiced, stock-based sauce. I do love Japanese curry, but I also love South Asian curries with their vibrancy and layers of flavour. This recipe combines the two. I keep my curry sauce itself vegetarian, because I find it just as satisfying that way, but if you want you can add chicken, beef or pork to this. In fact, you can add just about anything you want (at the restaurant we put ham and cheese on it and it’s amazing). (Note: if you want a really authentic and really easy Japanese curry experience at home, just buy a box of instant Japanese curry at an Asian supermarket. No, really – it’s good and cheap and fast, and it really doesn’t get much more authentic than that!)

Katsu curry is simply Japanese curry rice with the delightful addition of breaded, fried meat – typically chicken. Feel free to use less veg in the sauce, if you like, since there will be more bulk from the katsu.

‘Curry remains one of Japan’s favourite comfort foods, introduced not from India, but from Britain.’ Photograph: Laura Edwards/Hardie Grant Books

Serves 4
1 onion, cut into small chunks
2 carrots, peeled and cut into wedges
400g floury potatoes, peeled and cut into bite-size chunks
½ cauliflower, broken into bite- size florets
300g rice

For the curry sauce
4 tbsp oil
1 large onion, roughly chopped
2cm piece of fresh ginger, peeled and finely sliced
1 green chilli, chopped
2 garlic cloves, peeled
2 tomatoes
½ green apple, peeled and chopped
½ banana
30g mild Madras curry powder
2 tbsp garam masala
750ml vegetable stock (or chicken or beef stock if preferred)
60g butter
6 tbsp plain (all-purpose) flour
2 tbsp ketchup
2 tbsp soy sauce

For the chicken katsu (optional)
2 skinless, boneless chicken breasts, cut in half horizontally into 2 thin escalopes
Salt and freshly ground black pepper
Plain (all-purpose) flour, for dredging
1 egg, beaten with a splash of milk or water
200g panko breadcrumbs
Oil, for shallow frying

1 For the sauce, combine the oil, onion, ginger, chilli, garlic, tomatoes, apple, banana, curry powder and garam masala in a food processor and blitz to a paste. Pour this into a saucepan and cook on a medium-high heat, stirring often, until the mixture begins to caramelise and the spices become aromatic. Add the stock and bring to the boil.

2 Meanwhile, melt the butter in a separate saucepan and whisk in the flour. Cook on a low heat for about 8 minutes, stirring constantly, until the roux thickens and turns a golden brown colour. Ladle the curry mixture from the other pan into the roux, a little at a time, whisking constantly to incorporate. Add the ketchup and soy sauce. Cook the mixture until it’s quite thick, then transfer to a blender or use an immersion blender to puree until very smooth. Taste and adjust the seasoning with salt.

3 Put the onion, carrots and potatoes in a saucepan and cover with water. Bring to the boil, add the cauliflower and reduce to a simmer.

4 Cook for about 10 minutes, or until everything is tender. Drain and return to the pan, and pour in the curry sauce. Bring everything back to a simmer.

5 To make the chicken katsu, season the chicken breasts well with salt and pepper, then dredge in flour. Soak them in the beaten egg, then coat them thoroughly with the panko. Heat a little oil (about 2mm in depth) in a large frying pan (skillet) over a medium heat. Lay the breaded chicken in the oil and cook for 5–6 minutes on each side. Remove and drain on kitchen paper or a wire rack. Leave to rest briefly before slicing.

6 Serve the sliced chicken katsu with a helping of rice, and of curry – on top, or on the side, as you prefer.

  • Tim Anderson is a Masterchef winner and head chef and proprietor of Nanban in Brixton, London @ChefTimAnderson
  • The recipe is an extract from Tim’s bookJapanEasy: Classic and Modern Japanese Recipes to Cook At Home, out now.

This article contains affiliate links, which means we may earn a small commission if a reader clicks through and makes a purchase. All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. By clicking on an affiliate link, you accept that third-party cookies will be set. More information.

How to prepare the Cauliflower

For this recipe, we use a whole cauliflower head. We always try to get a big, fresh and good looking cauliflower. You will need medium-size florets. If the florets are too small, they will cook too fast and they will mostly be batter.

Coat the cauliflower florets with a batter made out of all-purpose flour and plant-based milk. To make this step fast, simply add all the cauliflower florets into the bowl that contains the batter and combine making sure all the florets are perfectly coated. Then the cauliflower florets will need to be breaded with breadcrumbs. To bread the cauliflower, use fine breadcrumbs. In our pantry, we always have “Quelitas”, local cracker crumbs that make your coatings crunchier and tastier. You can use any type of fine breadcrumbs, or just make your own with a food processor.

Now all you need to do is place the cauliflower on a big baking tray and bake for about 40 minutes at 200C. We place a silicone baking mat on our tray before so the cauliflower doesn’t stick to the bottom and the tray doesn’t get dirty. You will need to flip the cauliflower halfway to ensure that it cooks perfectly on both sides.

Tip: If you want to use wholemeal flour, you will need to add more plant-based milk, as the flour is denser and the batter will be too thick.

If you loved these cauliflower nuggets, try our Asian Style Orange Cauliflower as it contains the same nuggets but with a sweeter and Chinese inspired sauce.

Recipe Tips

  • As I mentioned earlier, instead of deep frying we are air frying our chicken, so what breadcrumbs we use are very important to the success of this recipe. Panko breadcrumbs are absolutely number one choice if you want a crispy coating to your food because they have a drier and flakier texture. They also absorb less oil, which is another reason why they stay crispier.
  • Chicken cutlets are dunked in flour, beaten egg and lastly, in Panko breadcrumbs in the order listed and shown in the photo below.
  • Something to watch out for is the seasoning of the flour. I used salt and black pepper. Although doesn&rsquot seem like a big deal, they are essential to keeping this chicken far away from bland.

Method katsu curry aubergine

Heat the oil in a pan and set the oven to 200c

Pour the aquafaba in a shallow bowl, add the flour and whisk together.

In another bowl pour in the panko breadcrumbs.

Coat each half of aubergine in the aquafaba then in the breadcrumbs.

Carefully transfer the coated aubergine/ eggplant into the oil and fry for a minute on each side.

Transfer the fried aubergine/eggplant to the oven and cook for approximately 4 minutes which will ensure a firm bit remains. Remove and slice.

Watch the video: TASTY CURRY CHICKEN. Easy food recipes for dinner to make at home - cooking videos (August 2022).