I’ve been meaning to add this recipe online for a little while. Chika Tsumori from Japan said it was one of her husband’s favorites. She told me after our book was published otherwise it most certainly would have been included!
I love this recipe so I thought you should have it too.
The only things Chika knew about New Zealand before moving here were Kiwifruit and sheep.
She moved to Cambridge with her husband Ikuo and their daughter Yumie in 2015, after Ikuo was transferred to work at Kinleith Pulp and Paper Mill near Tokoroa.
Coming from a city of high rises and more than 13 million people in Japan’s capital, Tokyo, the quiet tree lined streets of Cambridge took some adjusting to.
“The nature is wonderful here. The air is very clean and the starry sky at night is amazing. People are very important here and so is family time,” says Chika
“It was busy in Japan. Now we have more time as a family. New Zealand is a beautiful country. The people are very warm.”
Curry was introduced to Japan by the British when India was still under British rule. Japanese curry is not like an Indian curry however, which is often thickened with tomatoes.
This curry is thickened with a roux of flour and oil. The curry is so popular it is almost considered a national dish in Japan.
Chicken Katsu Curry
For the chicken
4 skinless chicken breasts
2 large eggs, lightly beaten
1 packet of panko breadcrumbs (available from most supermarkets)
Vegetable oil, to shallow fry
1 tablespoon of vegetable oil
1 onion, finely chopped
2.5 cm piece fresh root ginger, peeled and finely grated
2 garlic cloves, crushed
2 teaspoons of curry powder
2 tablespoons plain flour
500 ml chicken stock
1 tablespoon soy sauce
2 teaspoons honey
Bash chicken breasts with a mallet or rolling pin between two pieces of plastic wrap until they are flattened.
Put flour, egg and breadcrumbs into separate wide bowls. Dip each chicken breast into flour, then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. Set aside while you make the sauce.
For the sauce; Heat oil in a saucepan and fry onion over medium heat for 5 minutes to soften and start to turn golden. Add ginger and garlic and cook for a further minute, then stir in curry powder and flour. Cook for 1 minute, then gradually add stock to avoid lumps forming. Add soy sauce and honey. Bring to the boil, then simmer for 10-15 minutes and reduce until thickened. You can use a stick blender to make the sauce smooth if you prefer it that way.
For the chicken; Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5 minutes on each side or until golden and cooked through.
Serve crispy chicken on sushi rice along with a coleslaw or steamed broccoli or beans. Add the curry sauce on the side