Chicken Katsu Curry
Curry (カレー karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス karē raisu), karēudon (thick noodles) and karē-pan. Curry rice is most commonly referred to simply as 'curry' (カレー karē).
A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.
Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under their administration. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
The ingredients that make this dish more Japanese than Indian are the inclusion of soy sauce and honey as a sweetener. The recipe again came from Slimming World and it is their version that I've published on the Recipe Tab.
The differences between mine and the slimming recipe are that I used sunflower oil to fry, and honey as the sweetener. It is a delicious recipe and could be served in a variety of ways. I had plain boiled rice with a little salt and black pepper.