Chicken katsu curry recipe

Ingredients

• 3 teaspoons ground turmeric
• 3 teaspoons ground coriander
• 1½ teaspoons ground cumin
• 1 scant teaspoon green cardamom seeds, ground to a powder
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground white pepper
• 1 clove, ground to a powder
• ¼ teaspoon fennel powder
• tiny pinch of ground cinnamon (optional)
• ¼ teaspoon hot chilli/chili powder

• 4 tablespoons olive oil
• 3⅔ tablespoons (30 g) plain/all-purpose flour
• 2 generous tablespoons Japanese Masala spice mix
• ½ teaspoon mild chilli/chili powder
• 1 tablespoon tomato ketchup
• 1 tablespoon brown sauce

• 1–2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 1 small carrot, peeled and roughly chopped
• 3⅓ cups (800 ml) light vegetable stock
• 1 small banana, roughly chopped
• 2 teaspoons sea salt
• 1 teaspoon Japanese Masala spice mix

1. For the Japanese masala, lightly toast all the spices in a small frying pan/skillet over a low-medium heat. Mix well and set aside. Keep any excess in an airtight jar.
2. To make the curry roux, add the oil to a large frying pan/skillet and put over a medium heat. Add the flour and stir well. As it starts to cook, add the curry and chilli/chili powders. Cook gently for a few minutes, then add the remaining roux ingredients. Mix well until it makes a crumbly texture, then remove from the heat and set aside.
3. Heat the oil in a large pan on a medium–high heat. Add the onions and carrot and sauté for 20–30 minutes, stirring from time to time, until caramelized. Add the stock, banana, salt and curry powder and mix. Bring to a simmer and cook for a few minutes.
4. Add 1–2 ladlefuls of the onion stock to the roux and whisk together to make a thick, smooth paste. Add the smooth roux mixture back into the onion stock pan and mix well. Bring to a simmer and then using a stick blender, blitz the mixture until smooth. Season with salt to taste if needed. Keep warm.
5. To make the ‘katsu’, mix together the flour with the salt and pepper in a wide bowl. Mix up the vegan egg substitute into another bowl and place the panko on a large plate. Dip the chkn ‘escalopes’ or ‘ham’ slices into the flour and coat well. Then dip into the aquafaba or vegan egg and then into the panko breadcrumbs. Put on a baking sheet.
6. Heat the oil in a large, deep pan or wok to approximately 180˚C/350˚F. Put the escalopes into the oil and fry on each side for 3–4 minutes until crispy and golden. Remove and lay on paper towels.
7. To serve, slice the katsu into wide fingers and lay on top of the steamed rice. Pour over some of the curry sauce or serve with a small pot of sauce on the side. Try serving with a seaweed salad on the side.