This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > April 2018 > CHEF’S STEP BY STEP CHICKEN KATSU CURRY from Yamagoya

CHEF’S STEP BY STEP CHICKEN KATSU CURRY from Yamagoya

“Katsu curry, a crunchy, breadcrumbed-and-fried fillet served with a special curry sauce, is a favourite across Japan. It’s traditionally made with pork but can be made with chicken breast too. Each family and restaurant has their own variation, some adding fruit, extra spices and herbs to the sauce, depending on their taste. The sauce is usually mildly spiced but at some restaurants you can select your spice level – so it can be extremely hot. Ultra-crisp Japanese panko breadcrumbs are key to the recipe; the bigger the crumbs, the crisper and better the result.”

FAH SUNDRAVORAKUL, C0-FOUNDER OF JAPANESE RESTAURANT YAMAGOYA

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - April 2018
If you own the issue, Login to read the full article now.
Single Issue - April 2018
$5.99
Or 599 points
Annual Digital Subscription
Only $ 4.00 per issue
SAVE
33%
$47.99
Or 4799 points
6 Month Digital Subscription
Only $ 4.16 per issue
SAVE
30%
$24.99
Or 2499 points

View Issues

About Delicious Magazine

The April issue of delicious. is here to take you on exciting taste adventures. Diana Henry recalls how her passion for French food was love at first bite, James Martin discovers cheesy meatballs in Texas and Ravinder Bhogal cooks exotic sweet and savoury recipes using caramel. Closer to home, Gill Meller puts pigeon back on the menu and Debbie Major flies the flag for the great British macaroon. Plus, Dan Doherty’s new roast chicken, easy midweek meals from your freezer and much, much more.