World Flavors

Chicken Katsu Curry

Cooking time: 30 minutes
Serves: 6

A new take on an old, sweet classic? We’re hooked! Spice things up around the dinner table tonight with this Japanese-style Fish Katsu Curry recipe, courtesy of Sandy Eats!


Gorton's seafood

Gorton’s Beer Battered Fish Fillets

1 package of Gorton’s Beer Battered Fish Fillets

1 tablespoon avocado oil

1 1/2 cups onion, grated

2 cups carrots, diced

2 cups celery, diced

1/2 tablespoon ginger, grated

1/2 tablespoon garlic, grated

4 cups chicken stock

1 pack (3.2 oz) curry




Step 1

Cook Gorton’s Beer Battered Fish Fillets according to package, until reaching an internal temperature of 165°F or higher.

Step 2

Heat oil in a dutch oven over medium heat.

Step 3

Add grated onions and cook for about 2 minutes. Add carrots and celery and cook for about 5 minutes.

Step 4

Add ginger and garlic. Stir well and cook for another 2 minutes.

Step 5

Add chicken stock and allow to come to a simmer. Turn heat to low.

Step 6

Skim off any foam that may have developed.

Step 7

Put curry mix into a sieve and place into the pot. This will help the curry blocks melt slowly into the broth and avoid clumps of curry from forming.

Step 8

Add salt and pepper to taste.

Step 9

Cook for another 5 minutes and combine curry mixture with fillets, rice and lettuce in a bowl. Serve and enjoy!


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