Easy Japanese Chicken Katsu Curry - 2 Ways
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- เผยแพร่เมื่อ 31 ก.ค. 2024
- Katsu curry is a super delicious Japanese recipe that is really comforting. For our easy chicken ones we have panko fried crispy chicken, with rice coated in a curry sauce, here's 2 ways to make this at home yourself!
Ingredients:
Super quick version
1 breaded chicken steak / breast
Microwaveable rice
Jar of katsu curry sauce
Super crispy version
1 Chicken breast, bashed thin with a rolling pin
1 onion, sliced
5 cloves garlic, crushed
2 carrots, peeled and sliced
600ml chicken stock
1tsp veg oil
2tsp plain flour
2tsp curry powder (your heat preference)
1tbsp sriracha (tweak to taste)
1tbsp honey (tweak to taste)
1tsp soy sauce
1tsp garam masala
1 bay leaf
2 eggs, beaten
200g panko breadcrumbs
200g plain flour, seasoned with flour
Vegetable oil for frying
Jasmine rice (or alternative), cooked to package instructions
FULL RECIPE: barrylewis.net/recipe/easy-ch...
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00:00 Intro - katsu curry
00:35 Homemade katsu sauce
04:36 Cooking the rice
05:25 Chicken prep
06:34 Optional rice mountain
07:03 More sauce bits
08:12 Chicken frying
08:55 Super quick katsu curry alternative
10:16 Chicken comparison
10:40 Adding the sauce
11:08 Comparison and taste test
#katsucurry #barrylewis #recipe - แนวปฏิบัติและการใช้ชีวิต
If you'd like to have a go the ingredients are in the description and a full recipe write-up can be found here barrylewis.net/recipe/easy-chicken-katsu-curry-2-ways/
Thanks For this mate!😊😊😊
Hey you should try and make Omurice you know that viral Japanese dish that is very hard to get it perfect. It is all in the wrist action when you are doing the eggs, you also need to use chopsticks as well to make the eggs.
Would be a really fun video to see you try to make it.
@@DreamRJ Cheers, that is literally on my to do list for sure! I've been wanting to do it for a while!
As a vegetarian alternative, you could bread slices of sweet potato or squash. The key is to get them the right thickness, so they cook through but don't turn to textureless mush.
@@mrbarrylewis That would be awesome. When you find the time to do it. Maybe you should use your new studio for it too. Seems to be wasted in your main channel.
A lot of families in Japan use Golden Curry every day! Maybe not 100% authentic curry but authentic to Japan.
Same, Golden curry is absolutely amazing! My family had no idea what it was, and how easy it is to make this with the cubes, they were amazed with the flavors and everything lol. They think I'm some sort of cooking wizard now 😂😂 and I'm stuck making katsu curry every so often 😂
@@AlmightyAphrodite it is good stuff, and the flavour is on point, but I can't use it because of its MSG content. The wife is intolerant to MSG (amongst other things) and it makes her bloaty and nauseous. I'm yet to find a recipe that's as good.
I recently re-introduced to Japanese curry and was whisked back to my youth. My mom used golden curry as a gravy substitute. We had it on everything, including scrambled eggs.
Yep! Go the Golden Curry cubes!
@@Sara-ml3xw Crossing cultures a bit here but... I've used the Golden Curry as topping for Egg Foo Young and it's amazing!
In the UK and other countries, the katsu is invariably associated with the curry. But in Japan it refers only to the cutlets of meat (hence "katsu"). The curry is just one option for serving it. If you were to serve katsu curry with just the curry and not the breaded cuts of meat in Japan, people would be very confused.
Correct and Tonkatsu is Pork Cutlet as Ton is Japanese for pork
@@markylon Tonkatsu is also a type of sauce. It's similar to worcestershire sauce.
@@bromero88 Actually, that's tonkatsu sauce, i.e. sauce meant for the tonkatsu. Then there's Tonkotsu, which is a broth made from pork bones (i.e. ton - pork, and kotsu - bones)
Always found this funny as a Brit living in Japan. Every time I go back to the UK I see katsu sauce to mean the curry itself, whereas in Japan, katsu sauce is something you add to the cutlet when you have it without curry (usually just with rice, shredded cabbage, and miso soup), and is closer to brown sauce. Also, chicken is the default meat for katsu curry in the UK, but in Japan it's pork.
The name for that kind of curry in Japan is simply just curry (カレー karee). It's the default curry to a Japanese person like how chicken tikka masala may be the default curry to a Brit.
I have had that 'Warshoods' sauce before, and it was lovely. The burning the back of the throat thing, and fruity notes rather suggests to me that your jar might have been seriously out of date, or gone off, possibly fermenting.
It's never usually unpleasant, and I've used it several times.
Ditto. That sauce is lovely, not at all how Barry and his wife described it. I hope they don’t get food poisoning.
I have used that sauce several times and it never tastes as they described it, then again we don't microwave it, we just use it as a curry sauce ie fry the chicken to brown it then in a dish with the sauce in the oven or just pour the sauce in the wok with chicken and slow cook till ready, but I have to admit Barry's homemade sauce did look rather good.
Bit of katsu trivia, the word katsu comes from the English word cutlet, and I think the curry was brought to Japan by the British via India, and then they changed the ingredients a bit for local tastes and what they had available. So it's a bit of a fusion food.
Imperial Japanese Navy was looking for a way to combat scurvy and they saw that Royal Navy of Britain served curry on their ships, so they took that custom. And then it propagated to civilian population and became a traditional dish.
yeah. Katsu Retsu !
the curry cubes are quite nice , you can get them from most sainsbury's in the japanese food area, or any asian supermarket - S & B Golden Curry :-) also quite easy.. though, obviously not as easy as opening a jar - maybe mid-way between your two methods 🙂
Morrisons has them too.
Chinese supermarket always has these too. Saddens me that none of them are without msg.
As someone who fell in love with Katsu curry during a trip to Japan back in 2018, this video speaks to me man...
As someone who has unfortunately had a mouthful of bay leaf....it really is non negotiable. Amazing how something that tastes horrible really does help your sauces.
To be fair, the cubes are a much better “quick” option. But they do make microwaveable curry packets but usually are available at Asian grocers.
Only supposed to tear a corner off the microwave rice.
Home made looks bangin
👍 yeah it needs to trap steam to properly cook the rice
Definitely user error with the rice. I used rice packets a lot when I'm too lazy or tired to make homemade rice and it always turns out great. I usually snip one of the top corner diagonally and (and sometimes both corner) it still works
"You were only supposed to blow the bloody doors off, Barry!"
This is the way
The japanese curry cubes are absolutely brillant. It's packed full of flavor and great for beginner cooks. Following the instructions, you can add almost anything to it and it tastes really good.
I just bought some curry powder and thought what to make with it, your recipe looks so good I will try it right away
This looked really good, thanks for the video Barry
Awesome video, this looks like an amazing recipe!
There both look delicious but the homemade version looks really good & thanks Barry n Mrs B 🍛😋👍
Thank you for showing the different ways to make Katsu curry. My family and I love eating it and I cheat using the mild golden curry box, so good. I also love ( takoyaki) octopus balls, so yummy. Another favorite of mine is porcupine balls, but I put a can of tomato soup in with the crushed tomatoes to give it extra flavour. Can't wait to see what you cook up next.
I've tried many versions of its by far its batter to make it yourself from scratch, so I completely agree 100%
And yes even a sweet potato makes a nice katsu sauce base
Love your videos i think you got me into cooking
Guess what we're having for lunch tomorrow! Thanks Barry! ❤
Big props to you for making your own curry! Japanese curry with katsu chicken is one of my favourite things :O
It's not often I rave about packet stuff, but I'd HIGHLY recommend the S&B curry blocks :O Really easy to make, and the results are incredible. I do it per instructions but I don't add the chopped chicken, only the carrots and potatoes, then I add the curry to my own katsu chicken cutlets.
For the rice, use shortgrain rice (couldn't really tell which one you had, looked shortgrain though) and add a touch of rice wine vinegar. It'll give a mellow sharpness and a bit of sweetness for a really authentic taste :D
The curry cubes are amazing. You can find them at most grocery stores where I live in the US. Try adding sharp cheddar on top when you're done. So good. Always ordered it that way when I lived near a curry house.
The golden curry cubes are my favorite! I do keep chunks of potato and carrot in there, my family loves it. We get the breaded chicken from the actual chicken factory near us, its so good and super fresh! Best I've ever had, even if I tried, I couldn't make it myself like they do. Anyhow, that chicken, with the curry blocks from Golden curry make an amazing katsu curry! I prefer jasmin rice as well, but mostly because it smells soooooo good when cooking it lol 🙈🙈😁
Both of those look stonking !!! 😍😍
Thanks
They look amazing Barry
Thanks, like I said, this was just 2 super easy ways of making it, it's by no means fully authentic, but compared to the restaurant one, the homemade sauce version was just so good!
Barry I love your videos. You do such a great job editing. I'm a new content creator and am learning or just taking note of other creators techniques, such as yourself. Until you edit and publish a video you never really appreciate the effort that is put in to editing a video. I know this isn't about your dish but wanted to say it. Dish looked great btw! 💖 From Kansas
Loving the videography ❤
You should definitely have tried one of the katsu "cubes", as you said it's what most home cooks in Japan do and they'ree very straightforward and tasty!
Shame you didn't try a more japanese brand of katsu curry sauce like S&Bs Golden Curry or Yutaka Katsu Curry sauce mixes.
IM SO GLAD U DID THIS!! I really like katsu curry but I need to b gf now and the only thing I’ve found is to use the pre-made stock cube but it has wheat. Yay!! Tbh there were prob other recipes. I didn’t do a lot of searching. But now I don’t have to 😀
Was very confused to see the translated and description, but very cool!
Asda does a lovely microwave katsu curry in their sushi kiosk thing, it's lovely
Japanese curry is one of my favourites. When I go to Japan I have to eat at coco curries 5×s
Thanks for working through these two versions so we can make an informed choice.
Meanwhile, as you said, the Katsu approach is yes used on other foods. One recipe I’ve seen recently does eggplant Katsu.
When Barry was talking about making it vegetarian my mind immediately went to brinjal in the curry.
Another very easy replacement I've done to get the breaded chicken is just grabbing chicken nuggets in a drive thru. But I love all kinds of curry and this was a great video.
I've definitely bodged together a few "katsu impostors" in my time with some of those chip-shop curry sauce mixes you can find sometimes, breaded chicken steaks and microwave rice 😂Real sauce does look nice and easy though, one to add to my "to cook" list for sure, thanks Barry! 😄
I happen to have bought that exact same sauce and prepared it today xD
However, I baked my chicken (without the breadcrumbs) in that sauce and poured the remainder of that sauce on my plate, probably makes a difference in taste because it tasted amazing!
Can't beat homemade sauce though! I will def try it out.
Great video mate. Always wanted to make this. Challenge accepted 😁
Definitely need to use Japanese curry mix like S&B Golden Curry. Also, Japanese does use chucks of vegetables. Don't confuse Javanese curry with Indian curry, they are different.
Super Easy and Cheap Katsu. Pop to Aldi get their Katsu Curry Sauce (gravy), Some frozen Breaded Chicken, and some rice. Nice and simple and costs about £4.
Or buy the Golden Curry Cubes for the AUTHENTIC way to make it as this is how ALL Japanese make curry even the restaurants. Probably just as cheap as the Aldi one but this is 100% authentic
Wow this saturday I cooked katsu curry with a very similar recipe. I didn't use a bay leaf or garam massala but I will try next time.
Barry, please consider this challenge
Ready, Steady, Cook
Ask your family members / other TH-camrs to buy you a bag of groceries for £10, any wacky ingredients they want and you have to cook a meal with those ingredients!
Could be a fun series 😁
These easy recipes are awesome! Suggestion barry: Arroz con leche! 🇨🇴🇨🇴🇨🇴
Nice idea mate
@@mrbarrylewis thanks! Huge fan from Colombia
I like pork katsu. That looks great. Cheers, Barry! 👍🏻👍🏻✌️
Tonkatsu
Katsu is the japaneification of the word “cutlet”
Japanese curry is a total fusion of British and Japanese food. Its British curry powder with breaded fried cutlets
I always thought that was interesting 😅
My sister swears by Japanese Golden Curry brand. She loves it.
A very simple curry and goes well on a jacket potato!
Deffo!
Having lived in Japan, chicken Katsu is one of my favorites. No curry though. Just the tonkatsu sauce, rice and cabbage salad.
I love a katsu curry, I also love the wagamamas katsu. They do brilliant vegan katsu curry and I make it at home either with vegan fry’s ‘chicken’ burgers or I will bread and air fry sliced aubergine and butternut squash. However I always buy katsu sauce, so maybe I’ll try your recipe to make my own.
Hey yeah Chloe had one and raved about it too, quite keen to try it!
@@mrbarrylewismy dad had it as pointed to the wrong one on the menu (meant to point to the meat one) and raved about it, when I pointed out at the end of the meal that it was vegan, he was shocked. Arguably one of the best vegan dishes for sale in chain restaurants I think.
I agree dont get jarred get curry blocks! Super easyy fav brand ive tried is tasty brand.
Talking of those stock cubes, I saw them in my local Farmfoods of all places a couple of days ago, was tempted to pick one up to see how different Japanese Curry is to Indian Curry, or even the Chip Shop Curry, (which is what I've found the stuff I've had from Japanese style restaurants tastes like only weaker, which I refuse to believe is how authentic Japanese Curry would taste like)
Japanese curry does taste like chip shop curry, because the Japanese learnt how to make curry from British people in the 1800s. And our idea of curry back then was a roux made with curry powder, just like chip shop curry sauce and really nothing like authentic South Asian food, but very heavily adapted for the Victorian British palate.
We've since moved on to the British 'Indian' restaurant style being the default British curry style, with a gravy based on onions and no starch thickening.
The Japanese have made the curry powder roux version their own. 😀
Japanese curry uses Golden Curry or S&B Cubes. Use these and you have an authentic Japanese Curry
@@markylon Yeah I think it was the Golden Curry cubes that were at sale in Farmfoods. Was quite surprised.
@@orientalmoons That is a bit disappointing to hear, as a British Indian, I do like the chip shop curry as a dip for chips but not the main deal.
With how in Anime Japanese Curry is talked about like it's some godly dish I thought it was closer to Authentic Indian Curry (even though I know the origin come from British Navy soldiers, stationed in Japan).
I haven't seen your videos on my feed in years I started following just before Covid and this is the first time since maybe 2021 that you landed on my feed... How???
Having eaten Chicken Katsu Kare nearly once a week in Japan for four years: use the whole breast, fry them and then slice. And no garlic, mayby ginger. And the sauce is much darker.
For the rice, I'd heavily suggest to get a rice cooker. You can pick up a cheap one for next to nothing, and it makes cooking rice so simple. Just wash the rice, add to the cooker with some water (there's usually markings on the side for the amount to use) and flick a switch. Once it's cooked it goes into a keep warm mode so you don't have to worry about burning the rice or mistiming things. Great tasting rice and it's incredibly low effort.
Wash your rice! Let it soak for 30 mins! Best rice ever
I have a mild chilli allergy, so being able to make the sauce and alter the heat for myself is great.
P.s. Please do a series of recipies using the instant pot, i have one and don’t do much with it. You can tell us if it works well as an air fryer, not just a pressure cooker.
I've got a few ideas around the pressure cooker for sure, i've been given some suggestions for other models too, will deffo do something along these lines!
I use mine for soo many things. I even use it instead of a rice cooker, which works wonders. The slow cooker function is great as well for large batches
@@mrbarrylewis thanks
Its so wonderful seeing you doing what you love again, Looks hot..!! But I will try it.
Love this! Do you still sell the garlic press you used here? I can see some on Amazon but want to buy a Barry L brand one and support the small business! Thanks!
Hey Barry,
my chicken Katsu is a bit different.
Chickenwise atleast.
Because I make mine as a Cordon Bleu Katsu combo.
Flat it out.
Coat inside with creamcheese of your choice, mine is indian.
Then put in some ham slices.
Roll it up and put it in a fridge for an hour.
Before cooking it once, wrap the whole filled chicken roll in bacon.
Cook until bacon is crispy.
Coat bacon with with maple syrup.
Then bread it with crumbled crisps of your choice.
Then egg. Then panko.
Also I make tadig fried rice with it.
If you like the recipe, you can make a video of it and credit me.
If not. Well hopefully you have fun makingit and it's to your taste.
In Asia there’s a chain of Japanese curry restaurants called Coco, I think there’s a couple of branches in London too. The curry sauce is really dark and spicy 🥵
Oh nice, I always love the variety of food in London, we are pretty limited where I am, but i'd love to try it!
You mean Coco Ichibanya? In Japan you can select the spicy level.
@@colby_kafkathat’s right, it’s known colloquially as ‘coco curry’ in some countries
the trick is with the microwaveable rice in those packets is to add quarter of a cup of water to it, then it is not rubbery.
That isn't needed if you follow the instructions, which he didn't.
@@pain7958 Well yeah but water is always good in a microwave because it helps not dry things out.
Never really had curry before, going to try this one though!
Also if your looking for more around the world recipes- chicken spiedies are delicious
You're not your
@@markylon yup, just realized the mistake after I sent it.Glad to see an appreciation for grammar🧑🎓
@@imjustsaying7300 You can EDIT comments on youtube.
S&B Golden Curry, only curry you're making Chicken Katsu with. It's like saying birdseye custard, or bisto gravy.
I think the sauce will take it up a notch 👍👍👍👍 that's your source .ps add some coconut milk to the water when cooking the
Rice 😋
please don't fish out the bay leaf! especialy if you have a guest! True story, bf of daughter ate here, he found a bay leaf in his food, he said 'a leaf???? 'in a really surprised tone and the look on his face was priceless! It's become a running joke in our family 😂
dinner is looking good Barry! Did you make a vegetarian one for Phoebe? ( it was good to see her recently!)
i would love it if you tried belgian chip sauce called Andalouse (best brand is La Williame), or if you made it from scratch! ❤
if you're in a hurry, take the golden curry!
For real, the japanese "golden Curry" is really good and the way the most japanese people eat it.
Curry cubes are somehow more authentic.
Also, for homemade curry, it is usually with cubed vegetables, and cubes can be pretty big
it makes me sneeze,,,,... KARSU!!!!!!
For the curry sauce you should use Golden Curry cubes, just need to dissolve them in hot water and mix to get the consistency you want. Much better than whatever was in that "curry" jar.
Oh and as other said, small tear in the rice next time.
@MrBarryLewis you have too tell me how you keep those cupboards so clean. I have the same ones and the fingerprints litteraly kill me... Long time viewer, love your take on lemon chicken!
Out of curiosity, how has the pan with the detachable handle held up so far? Have been thinking about getting one, but I'm worried about the clamp wearing out when I'm sautéing.
some fun facts: katsu is short for katsuretto, which is the japanese interpretation of the english word cutlet; in japan, pork is much more common - chicken is just more common/acceptable/liked in the uk (and us, etc.); most japanese versions of this would have potatoes and carrots in the curry, and sometimes small pieces of meat too
also, the japanese version generally wouldn't have the curry made from scratch - it would be made with curry roux cubes that you should be able to find in the asian or international section of most grocery stores
Nice thanks I did mention the chunks in the video, but small pieces of meat would be chicken too or another one?
If I'm remembering this correctly katsu specifically refers to the way it's breaded and fried, I've had tonkatsu bento and donburi before (both are lovely).
@@mrbarrylewis generally the same animal as the cutlet, but some places just have one default meat that goes in the curry, no matter what "topping" (e.g. chicken katsu) you pick so they can just dish out the regular curry on every plate, then put your pork cutlet or chicken cutlet or roasted eggplant or anything else on top
@@benedictrogers1478 yeah, like I said, katsu comes from the english word cutlet, which means a breaded and fried piece of meat, and means the same thing in japanese. cutlet in english actually comes from french, where it had other meanings. a similar word is schnitzel, as it's used in english.
Looks delicious Barry. I don't think I'd bother peeling the carrots though 🥕 too much faff!
Good call! Yeah I very nearly didn't!
Add some soy sauce to the egg when breading the chicken for extra flavour. (We use Golden curry roux at home. Is awesome.)
If you wanted some extra crunch for only a bit more effort, pounding out the chicken (or pork) so it was thinner it would be both crispier and actually pretty traditional!
This has encouraged me to try tackling more Asian foods!!! Also, @mrbarrylewis please consider making a giant (and also some normal) tunnocks teacakes!!
Put grated eating apple in the curry. Adds sweetness maybe reduce some of the honey.
So I am new to curries and I really want to try it but I am worried about my husband and mother-in-law liking it or not. I was wondering what the flavor is like (I am used to Mexican food if that helps) and is it very spicy without adding hot sauce (my mother-in-law cant stand anything hotter than black pepper).
I'm not a big fan of curry, but that sounds good.
3:53 min.: ..........................................YES YES IT DOES AND IT DOES IT WELL................... IMAGINE IF YOU PUT TWO BAY LEAVES... WOW
Well done mate, always found Katsu pretty bland, but your homemade version, with the option to up the chilli is decent 👍
How about a beef stifado or a lamb kleftiko? (only because I have just put a beef stifado in the slow cooker) x
I may have accidently forgotten to remove the Bayleaf before blending, no whole remnants remained, from what I can tell it "should" be safe as long as there's no large chunks left lol
Can you give the Daffy Duck Banana split a try?
banana split:
One scoop vanilla one scoop chocolate one scoop strawberry.
Put the strawberry in the middle.
Now, hot fudge. Only on the vanilla and chocolate.
Regular fudge on the strawberry.
then some whipped cream. some nuts but no nut dust.
Sprinkles: No green sprinkles on the chocolate.
Green sprinkles on the strawberry, both no red sprinkles.
Only red sprinkles on the vanilla.
The Looney Tunes Show Season 1 Episode 11 for reference
The Japanese curry cubes will work well in a pinch too if you can find them! ✌️
At a pinch? It's the traditional way all JAPANESE MAKE THIS and all RESTAURANTS in JAPAN
Does your curry powder have fenugreek in it? The jarred brand does, and I HATE fenugreek, it makes a strong bitter tangy taste.
Also , what about doing an A to Z of countries, cooking the national dish?
I love japanese curry! I believe thats what they serve katsu with this is indian curry cause u put garam masala in it. Japanese curry doesnt have garam masala! I love coconut curry also!❤🎉
Wondering if you have tried a rice cooker. They are fantastic and easy to use.
Hey, yep I did this video and a few others th-cam.com/video/ZduTHKV2Xw8/w-d-xo.html
Must have missed that one thanks.
I cook rice and risotto in my Ninja Foodie in as little as 5 mins in total
It’s worth mentioning that Katsu just means the breading.
No, Katsu means 'cutlet'. Breading is "panko"
Why not stick blend that in the pan? If you keep it a bit over the bottom it won't scratch the pan.
Knife skills have improved. Ha ha
Err, Barry..... Am I right in thinking removal of bayleaf is non negotiable??
Please do a Wagamama Shirodashi pork ramen video I beg theeeee
I definitely prefer my katsu with bulldog sauce.
I do the bodge method quite often although personally I prefer the "pour over" Yo Sushi Katsu sauce packets which are a lot better than the other pre-prepared sauces :/
Or USE what the real Japanese use which is S&B or Golden Mix. Otherwise don't bother,
All KATSU CURRIES use the STOCK CUBES they usually use the Golden Curry brand. I have lived in Japan and don't know anyone who does NOT use these. Even the restaurants
Goujons. Oh yeah. Only one man for that job: Goujon John.
(most people: WTF?) 😆😆😆
My goujons taste BAD!
I would come to the same conclusion as you if you are in a rush make your own rice ( Rice cooker to make it easy) make your sauce, buy pre-breaded chicken.
Actually, bay leaves are perfectly edible and do have some nutritional benefits.