This definitely doesn't resemble a traditional Katsu curry, but I wanted to make something that was easy and didn't involve frying, but still retained all of the classic katsu flavours. I went for chicken legs, sweet potato, and eggplant, since these are often used in Katsu curries, but you can use your favourite meat and veggies!
The crunchy panko topping brings the classic crunchy texture, but makes the dish slightly healthier as we don’t need to fry. I topped the traybake with some lightly pickled cucumber and carrot ribbons to add some brightness and texture, but this isn’t essential – it’s just as delicious without!
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