Chicken Katsu Curry
Chicken Katsu Curry

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken katsu curry. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Katsu Curry is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Chicken Katsu Curry is something which I have loved my whole life.

Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Fact: Chicken katsu curry is known as a western style dish in Japan. One thing that makes chicken katsu curry different to other curries is the breaded and deep fried chicken.

To get started with this recipe, we must prepare a few ingredients. You can cook chicken katsu curry using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chicken Katsu Curry:
  1. Take Chicken Katsu
  2. Get 2 Chicken Breasts (pounded until thin)
  3. Make ready 1 Egg
  4. Make ready 1/2 cup Flour
  5. Take 3/4 cup Japanese Panko-Style Breadcrumbs
  6. Prepare 1 Salt and Pepper
  7. Take 1 cup Cooking Oil (for frying)
  8. Take Curry
  9. Get 1/2 packages Vermont Mild Japanese Curry Sauce (comes with two curry sauce cubes in a package)
  10. Prepare 2 large Potatoes (or 3 medium potatoes)
  11. Prepare 1 large White Onion
  12. Take 2 medium Carrots
  13. Get 3 clove Minced Garlic (optional)
  14. Take 2 cup Water
  15. Get 2 Scallions (for garnish)
  16. Prepare 3 tbsp Vegetable Oil

Perfect to serve with steamed Japanese rice and radish pickles. Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level.

Instructions to make Chicken Katsu Curry:
  1. For the curry, peel (optional) and cut up potatoes into wedges. Dice the onion. Peel and chop up the carrots. Mince the garlic.
  2. In a stewing pot, add oil and garlic in the pot and heat up the garlic and oil at the same time to infuse garlic taste.
  3. When the garlic starts to turn a golden color, add in diced onion and cook until onion is translucent.
  4. When the onion starts to take on a little color, add in potatoes, carrots, and water. Bring to a boil.
  5. When the soup comes to a boil, turn down the heat and leave it to simmer for about 30 minutes our until the potatoes are knife-tender.
  6. After the potatoes become tender, break up the curry cubes and add to the pot of veggies. Turn down the heat to low and stir the curry into the soup to thicken. Stirring occasionally for about 20 minutes. (I'm using Vermont brand curry sauce, but you can definitely use any other curry sauce recipe you like)
  7. While the curry is thickening, start pounding both chicken breasts flat with either the smooth side of a meat tenderizer, a rolling pin, or the palm of your hands! (Great stress reliever).
  8. Season the chicken on both sides with salt and pepper.
  9. Separate the flour, egg (cracked and beaten), and panko in three different shallow plates. Start dredging and chicken. Toss the chicken in the flour until coated, shake off any excess flour, and soak in the beaten egg until covered. Pick up the chicken and then toss the chicken in the bread crumbs, pressing the crumbs into the chicken. Repeat with other chicken breast let the chicken rest while the oil is heating.
  10. Heat the oil in a high-side pan on medium heat. To tell if the oil is ready, drop a bread crumb into the oil and watch for a light crackle sound. Drop the chicken in the oil and cook for 3 minutes on each side. Drain on paper towels and slice into strips.
  11. Serve your curry on a bed of fluffy rice and top with crispy chicken and sliced scallions. Voila!

I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges. Boil water in a pot; Place unopend pouch directly in a pot of boiling water.

So that’s going to wrap it up with this special food chicken katsu curry recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!