Japanese Inspired Chicken Katsu Curry with Noodles

Chicken Katsu Curry with Noodles sounds good right! This can be an easy go-to meal when you are too busy to cook. I used an instant Japanese curry sauce mix (curry roux) for quicker cooking!

Some of you are probably surprised to hear that there is a Japanese version of curry but HEY they do! The consistency of Japanese curry sauce is much thicker than Indian/Pakistani one and the taste is on the sweeter side. It is also less spicy and usually served with rice. Today I'll be serving it with instant noodles instead of rice.

After researching online I came across a halal friendly product for Japanese curry paste which comes in the forms of mini-square blocks. It's  this Japanese-style curry sauce mix called “Golden Curry” with a green label. There's no-animal derivatives so it should be safe.

This halal friendly S&B curry is only limited to the medium hot flavour. The spiciness is really a mild one, so you might want to prepare chili powder and add it to the curry to adjust the hotness.

I got this from my local Asian Grocery Store (I went to Wing-Yip in Manchester) it's also available on Amazon. CLICK HERE

Chicken Katsu Curry with Noodles Recipe

INGREDIENTS:

Chicken Katsu:

• 1 large chicken breast (400g)
• ½ tsp kosher/sea salt
• 1 tbsp soy sauce
• freshly ground black pepper
• 1/4 tsp red chilli powder
• 1/2 cup all-purpose flour (plain flour)
• 1 tbsp cornflour
• 2 large eggs (50 g each w/o shell)
• 1 cup Crushed Cornflakes or Panko (Japanese breadcrumbs)
• 1 tbsp water
• vegetable oil for frying

Japanese Curry:

• 600ml of chicken stock
• 100ml of water
• 2 tbsp of oil
• 1 large onion sliced
• 2-3 blocks of S&B Golden Curry Mix

Additional ingredients:

• 2 packs of instant noodles (you can use egg noodles too)
• 3 boiled eggs (keep the yolks runny)
• boiled green beans as needed
• sesame seeds for garnish (optional)

DIRECTIONS:

Prepare Chicken Katsu:

1. Slice the chicken length wise into 2-3 pieces. Pound the chicken to flatten evenly.
2. Put the chicken in a bowl and add soy sauce, salt, red chilli powder and pepper. Set aside for 15 minutes.
3. Coat the chicken with flour and cornflour and shake off any excess.
4. Dredge each chicken piece in the beaten egg.
5. Coat the chicken with cornflakes and remove any excess. If you have time, let the chicken sit in the refrigerator for 15 minutes.
6. Heat some of oil for shallow frying in the frying pan. Fry each side for 2-3 minutes on medium heat.
7. Once golden brown remove from oil and cut diagonally.

Prepare Japanese Curry:

• Simple Chicken Curry Ingredients
• Cut the onions in wedges.
• Heat the oil in a large pot over medium heat and sauté the onions until they become translucent.
• Add the chicken stock and water bring the stock to boil.
• When it starts boiling add the blocks of curry and keep stirring.
• Add more cooking liquid if necessary and mix well until it’s smooth.
• Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Serve the curry with cooked noodles on the side and garnish with soft boiled egg, boiled green beans and chicken katsu. You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month.