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  What’s the story with the sudden popularity of chicken katsu curry? The thick, fruity curry sauce served with a breadcrumbed chicken escalope and rice is mild enough to be acceptable to most palates, so it appeals to anyone cooking for young families. Irish Times food writer Lilly Higgins says the Japanese dish has “long been one of my kids’ favourite dinners. Essentially it’s a tangy, sweet, smooth curry sauce served with breaded chicken. Along with a mountain of soft white rice, this is one dinner that never gets complaints,” she says. She also has a recipe for katsu curry with aubergine and sweet potato slices, “Yasai katsu involves slices of aubergine that become meltingly delicious inside their deep-fried crumb coating once cooked, and the sweet potato slices retain a little texture and are perfect for dipping into the sauce.”

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