Chicken Katsu Curry Recipe | my virgin kitchen

Chicken Katsu Curry Recipe | my virgin kitchen


– Hey everyone, it’s Barry here. Welcome to My Virgin Kitchen. I hope you are well. Today we are making a chicken Katsu Curry which is not the name of a curry named after a cat called Sue it’s actually, Katusu is Japanese term I think for battering
or breadcrumbing things. So not just chicken, you can vegan veggie versions, all that stuff. Exciting times. And I’ve had loads of requests
for this over the years. I’m delighted to present
it to you right now. If you wanna give this
a go, the full method and ingredients are on
MyVirginKitchen.com, an amazing website, you
should check it out. Let’s do it. So we can divide this recipe
into a few different sections and I’ve already done one bit which is Panko breadcrumbing our chicken. So what we do is two chicken breasts in between sheets of cling film bash them with a rolling pin to get them a nice, even thickness
so they’ll cook quicker and also nice and evenly. You want to take that chicken and dunk it in your flour, get it all coated on there kind of like antiquing it dunk it in your egg, which is gonna give it some grip as you plunge it into those shards of Panko breadcrumbs. Leave it to rest and that’s
actually in the fridge now while we do our sauce. You may have heard of this recipe from the well-known restaurant Wagadada’s and we’re gonna do our own sort of homemade twist on that. The cool thing about that, in fact Mrs. Barry first introduced
me to that restaurant, is we can tweak it to make it as spicy or as mild as we like. Mrs. Barry would like it really mild so you just do mild
curry powder, mild spices which we’ll come onto in a bit but I’m gonna take mine up, give it a little bit of mmm – spank. I’ve got just about a tablespoon
of vegetable oil there and just while that does warm up we’ve got some onion
there that I’ve chopped. We’ll just push that in. You don’t have to absolutely
obliterate the onions we’re just gonna kind of
make them translucent. The next thing we’re gonna add
is a garlic clove, chopped. Nice bit of flavour, also to prevent vampires from taking over your Katsu. Incidentally, if you do
have a cat called Sue why not let me know in the
comments box down below. I’d love to know. This is medium curry powder,
so Mrs. Barry would hate this. And two tablespoons of plain flour. So what we’ll do, we’ll
just stir that through just to let it coat the
onions and garlic at first sort of cling those flavours to it. Now that is starting
to smell curry-ish now. I’m now in the zone, I’m not
just making garlic and onions. Here we go, we’ve got some
vegetable stock right here. I’m gonna pour in half of it. I’ve got 500ml in total,
good math tells me that’s 250ml just for now. Stir this through. Oh yeah. And what we’ll actually do over, I’m on a medium-high heat, its gonna start to simmer
away, gonna reduce down. We want quite a thick sauce and the flour will help that happen. This is actually a really nice sight to look at, quite
therapeutic with the bubbles just going (bubble noise) like that, like a spa, a curry spa. In goes the rest of our stock, so it’s cooled it down again. This is some medium chilli powder. Sprinkle, sprinkle, sprinkle. The inner Barry wants me
to put paprika in there but I avoided that today. Some honey, a heaped teaspoon of that. And some soy sauce. So when Mrs. Barry too me to Wagadada’s the one thing I liked about it was the sauce was super thick so
that’s what we’re gonna do. It’s quite thin at the moment
but as it heats and simmers it’s gonna reduce down so
we’ll let that do its thing stirring it from time to time and tweak it if you like but meanwhile I’m gonna do a boring
step of getting my rice on to cook to one side, simply
to package instructions. So I’ve just taken my
chicken out of the fridge. It’s nice and firm, in
fact I should probably have left one of them in there because I’ve only got a small pan and I don’t want to overcrowd it. I need to get a bigger pan really. What we’re gonna do is put vegetable oil into the saucepan and make sure that it covers the bottom
fully, and a little bit higher so maybe like a half an inch high. I’ve got so many pans on the go, I’m like a cooking DJ. I’ve got my rice there,
DJ Rice. (DJ noises) I’ve got my sauce, and then the oil just warming up here for the chicken. Do be very careful when you do this, you can actually deep fry
it entirely if you wish. Healthy. So all I’m going to do is take my chicken look at that mountain of chicken we’re gonna sit it into that oil. And you can see it’s
starting to cook away. If you’re not sure how hot your oil is, get a little bit of
bread, dunk it in there as soon as it starts to fizzle and fry you know you’re in a good place. Fry the chicken until nice and browned either side and rest it to
one side on a kitchen towel just for a couple of minutes. The pan where we’ve taken the chicken from is still warm, so we’re going
to use that to our advantage and just fry up some
mangetout and sweet corn. This is only going to take about four, five minutes in the pan. Stir it through, doesn’t need any oil because there’s already
a little bit in there. So with these all cooked
through, that is it. That’s all the steps, we just
do some finishing touches to bring it all together. Cha-ching! So this is optional, if you want a chunky sauce just leave it as-is but I’ve got my little
whizzy blender thing. Just pouring that in like so. Be careful and please, whatever you do, make sure your lid is on. You do not want to
spray this all over you. Down this goes, and then whiz away. Hey presto, we should
have a nice smooth sauce. Woo hoo! Smooth baby, smooth criminal. I actually do have a little
thing of making rice moulds at home, you can do it in
like glasses but this ramekin just gives you this
nice sort of dome shape. The mold’s just gonna sit
there, the rice is still warm it’s good, it’s doing
its thing, it’s shaping. So what I’m gonna do is slice the chicken into probably like inch size,
inch and a half thickness. Bands. Oh yes. Loving it. Cha-ching! Perfectly cooked through, crispy coating. Gorgeous. You know what folks? I am proud of myself. I’m not 100% health today,
but we fought through and made a stonking dish. It’s gonna taste superb, I
feel like it’s my reward. So if you’ve enjoyed this video don’t forget to subscribe for
regular recipes and food fun. And of course let me know down below what you wanna see next. This comes the Indiana
Jones like sand, gold, thing right at the start of the first one, okay. So what we’re gonna do
is gonna tip our rice. We’re gonna take this in the ramekin so place the dish, our
final serving dish, on top. (blows air) it’s still
warm, I can feel it. And we go (grunts)… and then… Whoa oh oh! That’s proper Wagadada’s,
eat your heart out right. We’re gonna get our veg down,
so sweet corn all charred from that oil in that
pan there, the mange too. Oh you glorious, gorgeous looking thing. Then we set down our chicken. You know what, you guys know this well most of you guys that
have been from the beginning I was never that good at presentation but I like to think that it
is slightly improving, slowly. So the sauce straight from
our whizzy blender thing so if you’ve got one
of those it’s probably the best way of serving it. So I’m just gonna – oh my gosh, just let it dribble all over the chicken. Not completely coat it, we still want it to know that it’s chicken. But that, all on top of there, looking absolutely stonking. Okay I have warmed it up in the microwave because, let’s be honest, it goes cold by the time I take nice pictures of it. I’m excited, I’ve got a bit of everything on the fork here. Mmmm! Mmmm! Oh wow. The crunch of the chicken,
the heat in the sauce Mmmm that is absolutely gorgeous! I am totally going to destroy
all of that off camera. It is phenomenally good,
there’s so much heat in there just kicking a real punch. I’d say tweak that to your liking but I think you’re gonna
absolutely love it. If you do try it, don’t forget to send me a picture @MyVirginKitchen. Follow me on social media for all behind the scenes bits and bobs and I’ll see you again next time. Meow! Katsu!

100 thoughts on “Chicken Katsu Curry Recipe | my virgin kitchen

  1. Got a cat called Sue? Well you need to make this for them…. here's how to make it and all the steps you need http://www.myvirginkitchen.com/recipe/chicken-katsu-curry/

  2. Please note that Japanese "katsu" is NOT the same as "cazzo" in Italian! They sound the same but they're definitely NOT!! 🙂

  3. Hi Barry! It's not the Katsu that I have the problem with it's the rice! What rice do you use to get the authentic look/taste? I've tried many but not found the perfect one as of yet! I don't even have the problem cooking it like most seem too lol

  4. Hey Barry awesome video, I know a shop called kokoro which makes chicken katsu curry which seems impossible but in my opinion tastes even better then wagamama. I highly recommend this store. Thanks for reading

  5. it's like you read my mind barry, last night i got kinda depressed cuz i was really starving indian food and there are NO indian restaurants or take out places anywhere near my hometown :C

  6. Hey Barry I was wondering if you could start including the nutritional info or at least the calories of the dishes you make?

  7. I like to dip the chicken onto the curry sauce instead of pouring the sauce over it to keep the crispiness, but this is an awesome dish for certain!!!

  8. A bit of ketchup or tomato puree through the sauce would make it truly authentic. Could also do it with potatoes and carrots.
    Great job, though! Looks like the crispiest chicken ever.
    My cat didn't like it much though. Back to the cat shop!!

  9. Barry this looks amazing! I'm so happy for your success, reminiscing about that guy with dyed blond hair tips poaching an egg in his kitchen!

  10. Cool video Barry. I would love to know how to make "Tori Teri Don". It´s is a japanese fried chicken dish, similar to the chicken Katsu. I had it in a nice japanese restaurant once and would love to impress my Girlfriend with that one day. Keep up your great work. Yours William Champion

  11. Ok…in the USA they're called snowpeas…
    In the UK they're called…monjtoo???
    I watched the portion numerous times…what is the word?

  12. Wow. You not only took sorted-food's recipe but also their 'cat-sue' joke… You could at least mention where the recipe is originally from. Disappointing.

  13. I used to be a Wagamama chef, we made the sauces from a pre-made curry paste shipped in from central kitchen so I can't say how close this is, as for the chicken slice it on a diagonal, chuck on a bit of watercress and a few japanese red pickles

  14. The Katsu curry sauces I have eaten contained carrots and potato… I also found that the curry tastes completely different from the Indian ones, don't know if there's an explicit curry blend for that flavour, but I end up using curry cubes from the Oriental Market anyway.

  15. Barry, if you are reading this, I'd love to see your take on Pierogi. All about the mashed potato and cheese ones, boiled for a few minutes before frying in a bit of butter with chopped onion until golden brown and a little crispy. Served with sour cream. Any deviation from the above will result in you mysteriously vanishing….. I.E. don't replace ANYTHING!

  16. This channel has really improved since you first started in the new kitchen. Feels way more comfortable and way more like ye old Barry 🙂

  17. What brand of whizzy blender is that and where can I find one? I'm in the U.S. Easy and impressive dish. After cooking and baking for two days for our Thanksgiving day I'm serving leftovers for at least three days.😆

  18. What are those, peas/beans you added with the baby corn, called? I love them but have no clue as to what they're called!

  19. "Katsu" is a shortened form of カツレツ, the phonetic spelling of the English word "cutlet". There's a wide variety of curry recipes in Japan, and a lot of special regional types, but the standard generally contains carrots and potatoes. Most people nowadays just use カレー roux to make it, buts lots of families have their own special "trick" to tweak the recipe. Grated apple is a good option, and my friend's family adds dark chocolate to theirs.

  20. This is the sort of recipe I love to see! An actual meal we can try and replicate.
    The novelty dishes and such like are fun – but THIS is primarily why I believe most people follow you.
    Good work, Barry! I shall certainly be trying this!

  21. I make a fairly similar sauce, but I prefer the pre-blending method then cook.
    Much simpler and saves dealing with hot liquid and potential accidents. (and staining issues over time)
    I never thought of adding flour in with the sauce though, I MUST try this next week.

    I love adding corn, fried peppers and carrot sticks in with my curries. so good, especially if you add that subtle char to them.
    And the batter mix, I add them together if there is any left (almost always is), blend that up and maybe add some extra flour if required, then make a very simple wrap out of it in the frying pan, sometimes two.
    The extra heat from turning it off, I will put an egg in and turn it really quickly and break it up to add in with the rice as well. It's like a dry scramble the way I do it.
    Makes a very tasty breakfast.

  22. I think Katsu is just short for Katsureto which is “cutlet” so it’s not necessarily “breaded”, but cutlets are usually breaded.

  23. One of my favourite dishes! Fun fact: katsu comes from the Japanese word for winner! It's winner's curry! I cook off the onions & more garlic with carrots until turning golden, then add the seasonings you did, with a bay leaf with the stock and a half teaspoon of garam masala right at the end. This works really well with tofu as well!
    Barry, did you know how easy it is to make your own tofu at home? Might be worth doing a video on it, because once you've got a cheap little tofu press and the coagulant (makes the soy milk curdle) it costs hardly anything!

  24. Ah, Japanese katsu curry is my favorite! Love it, looks amazing! >^. _ . ^< (that’s the best Cat Sue emoticon I could do lol)

  25. You should wash your rice before cooking, makes it Soo much better. If you want good curry try "gaeng khiao wan gai" or Thai green curry!

  26. God I wish my kitchen was that clean I’m constantly cleaning my kitchen bc my bf refuses to clean anything & makes a huge mess whenever he cooks & ruins my pans & knives

  27. Sub a small part of your stock with apple juice/cider for a more authentic Japanese flavor. Or mix in a bit of applesauce. Do you call it that in England? Apple puree? Love hearing the names for things that are so different from where I live. Very enjoyable to watch. Thanks!

  28. If you take the flour out and put in a carrot and a courgette then blitz it in the food processor, you get a nice thick sauce which is also gluten free 👍🏻

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