Posted in Recipes on 16.01.2024
Plant Based Chicken Katsu Curry
prep: 10 mins / cook: 15 mins / inactive: 0 mins / total: 25 mins / quantity: 2 servings Print recipe?
This homemade plant based chicken katsu curry is so tasty and easy to make! It’s a very popular Japanese restaurant dish of crisp fried ‘chicken’ with a simple but punchy Japanese curry sauce. And it’s all ready in around 30 minutes!
This plant based chicken katsu curry blog post and recipe are sponsored but all opinions, as always, are completely my own.
Ok, gather round everyone. Let me interrupt my extended one pan meal series to introduce you to THE EASIEST but totally delicious plant based chicken katsu curry. Velvety vegetable curry and fluffy rice topped with a Tindle vegan chicken burger that comes pre-breadcrumbed and requires nothing more than a few minutes sizzle in a hot pan (or oven). If you’re quick at the veg chopping I reckon you could actually get this all done in a lot less than 30 minutes!
What is katsu?
Traditionally, katsu is a Japanese dish consisting of a piece of meat (usually chicken) or vegetable, covered in breadcrumbs, fried, cut into strips and eaten with a sauce. It’s the addition of the breaded cutlet that distinguishes katsu curry from a typical Japanese curry – which is generally thicker in texture and tastes sweeter but less spicy than its Indian counterpart.
How to make Japanese curry:
This is such a quick and simple curry recipe but with tonnes of delicious, sweet, lightly spiced flavour!
Srub the carrot and potatoes and cut into smallish pieces. You want recognisable pieces of vegetable but small enough too cook in around 15 minutes.
Peel and roughly dice the onion and peel and crush the garlic.
In a wok or saucepan heat some oil then saute the prepared vegetables over a medium high heat for a few minutes until just starting to soften and caramelise. Stir the vegetables from time to time while they’re sautéing.
Stir in the garlic and cook for 1 more minute.
Add the flour and curry powder and stir until the veggies are well coated then add the stock, agave syrup and soy sauce.
Bubble for 10-15 minutes until the veg is soft and the sauce velvety smooth and thick. If the sauce is too thick before the vegetables have cooked add a little more stock or water and continue to cook until the veg is soft enough.
The katsu bit!
These Tindle burgers are honestly SO GOOD. Such a crisp, crunchy coating and nice ‘meaty’ texture inside. The company, a food tech startup, was founded in 2020 and are hard at work developing and commercialising delicious, innovative and sustainable plant based foods. The chicken burgers are currently available in the UK in Morrisons in the chilled section along with their garlic and herb kyiv. And in the frozen section you’ll find their burgers, wings, tenders and nuggets. All of which I’m very keen to try now I know just how good these burgers are!
While the curry is happily bubbling away, fry the burgers in a little oil for 10 minutes over a medium heat, flipping them over once during cooking.
I also recommend some plain rice to go with this chicken katsu curry. It’s a wonderful plain contrast of taste and texture to the crisp, lightly spiced burgers and velvety curry sauce. I’ve a recipe for how to make perfect fluffy rice every.single.time right here.
Looking for even more easy vegan meals? Try these:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Plant Based Chicken Katsu Curry
prep: 10 mins / cook: 15 mins / inactive: 0 mins / total: 25 mins / quantity: 2 servings
- 2 teaspoons oil
- 1 tablespoon vegan butter
- 2 small carrots
- 1 large red onion
- 1 medium/large potato
- 3-4 cloves garlic
- 2 tablespoons plain flour
- 2 teaspoons curry powder
- 400ml vegetable stock
- 1 tablespoon agave syrup
- 1 tablespoon dark soy sauce
- salt and pepper
- 1 pack Tindle Vegan Chicken Burgers
- Cooked rice to serve
- Start by preparing the vegetables - scrub and dice the carrots and potatoes into smallish chunks. Peel and small dice the onion and peel and crush the garlic
- Heat the butter and 1 teaspoon of oil in a saucepan or wok then saute the carrots, potato and onion for 5 minutes, stirring occasionally, until just starting to soften and caramelise
- Stir in the garlic and cook for a further minute
- Add the flour and curry powder and stir to coat the veggies
- Add the stock, agave and soy sauce and bubble the sauce for 10-15 minutes until the vegetables are soft and the sauce thickened, smooth and velvety. Give the sauce a stir from time to time
- If the sauce is too thick before the vegetables are soft, add a splash more vegetable stock or water
- While the sauce is bubbling, cook the burgers - heat the other 1 teaspoon of oil in a frying pan and sizzle the burgers over a medium heat for 7-9 minutes, flipping them once halfway through
- Transfer the crispy burgers to a chopping board and slice into thickish pieces. Taste the curry sauce and add salt and pepper as needed
- Spoon the rice and curry sauce into warmed serving bowls and top with the chicken. Serve immediately
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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