Japanese Curry Katsu Don aka Japanese Curry Chicken Rice
It was my idea to 'trade-off' the Japanese curry katsu don for the legendary Nandos Peri-peri Chicken during our recent trip to the UK. Totally no regret for the decision as Nandos in UK is satisfaction guarantee.
In order to show my upmost gratitude to the one who has sacrificed his beloved Japanese curry katsu don for the peri-peri meal, I then made this home-made Japanese curry chicken especially for him. It is not a complex dish to make but it took me 2 attempts to reach the right flavour and ideal consistency. Sharing in this post is the recipe for the dish, the 'certified version' by the Japanese curry katsu connoisseur.
Ingredients
350g chicken breast (cut into cubes)
2 carrots (cut into cubes)
1 large onion (sliced)
2 cubes of Japanese curry cube
1 tbsp ketchup
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
400ml water
cooking oil
pepper and salt to taste
Directions
1. Heat up some cooking oil in a pot or shallow pan.
2. Add in onion slices and carrot cubes and stir fry for 5min.
3. Add in the chicken pieces and water and simmer for 2-3 min.
4. Add in the curry cubes and cover the lid and bring to boil under medium high heat for 10min
5. Add in ketchup, oyster, soy sauce, sugar, salt and pepper. Cover the lid and boil for another 5-10min until the gravy is lightly thicken.
6. Ladder the curry to a plate of fragrant white rice.
For more starchy consistency to the curry gravy to be starchy, you may add in the corn starch solution to thicken the gravy. (1:1 tbsp corn flour and water).
The premium curry katsu don - with halve hard-boiled egg and a chicken cutlet. Delish!!
