Gordon Ramsay Katsu Curry Recipe 

This Gordon Ramsay-inspired katsu curry features crispy breaded chicken or pork paired with a creamy and flavorful curry sauce. Served with steamed rice, this dish is perfect for a comforting and satisfying meal.

Ingredients Needed:

For the katsu sauce:

• 1 tablespoon vegetable oil
• 2 onions, chopped
• 2 large carrots, chopped
• 2 garlic cloves, crushed
• 1 teaspoon ginger, peeled and grated
• 1 tablespoon mild curry powder or curry paste
• ½ teaspoon turmeric powder
• 1½ cups coconut milk
• 2 teaspoons maple syrup or honey
• ⅓ cup water

For the katsu:

• 8 skinless chicken breast or pork fillets
• Whole or non-dairy milk
• 2 tablespoons all-purpose flour
• 4 tablespoons water
• 1¼ cups of panko breadcrumbs
• 4 tablespoons vegetable oil

For serving:

• 8 cups cooked white rice

How To Make Katsu Curry Recipe?

1. Make the sauce: Heat 1 tablespoon of oil in a large saucepan. Add the chopped onions and carrots and cook for 8 minutes until soft and caramelized.
2. Add aromatics and spices: Stir in garlic, ginger, curry powder, and turmeric. Cook for 30 seconds until fragrant.
3. Simmer the sauce: Add coconut milk, maple syrup or honey, and water. Stir, cover, and simmer on low for 20 minutes.
4. Prepare the katsu: Pound chicken or pork fillets until thin and flat. Mix flour and water on a wide plate. Dip the fillets in milk, coat in flour, then dip in panko breadcrumbs until fully coated.
5. Blend the sauce: Use a hand mixer to blend the sauce until smooth. Adjust with water, salt, or lime juice for the desired taste and consistency. Keep warm.
6. Cook the katsu: Heat 4 tablespoons of oil in a frying pan over medium-high heat. Fry the fillets for 4–5 minutes per side until golden brown.
7. Assemble and serve: Divide steamed rice into bowls, top with the curry sauce, and place the katsu on top. Garnish with carrot ribbons, chopped cucumber, salad, or lime wedges.

Recipe Tips:

• Pound the fillets evenly: This ensures they cook quickly and evenly.
• Use fresh panko breadcrumbs: They give the katsu a crispier texture.
• Blend the sauce to perfection: A smooth sauce elevates the dish, so don’t skip blending.
• Fry in batches: Avoid overcrowding the pan to keep the katsu crispy.
• Serve immediately: For the best taste and texture, serve the katsu curry while it’s hot.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the curry sauce and katsu to cool separately. Store them in airtight containers in the fridge for up to 2 days.
• Freeze: However, the sauce can be frozen for up to 3 months.
• Reheat: Place the katsu on a baking sheet and bake at 375°F for 10 minutes to regain crispiness.

Nutrition Facts:

• Calories: 500 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 650mg
• Potassium: 550mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 28g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Goat Curry Recipe
• Gordon Ramsay Lentil Curry Recipe
• Gordon Ramsay Chicken Curry Recipe