KATSU Curry

Ever had Japanese curry? You’ll wanna try this one.

Ingredients

Ingredients:

Crispy Chicken Ingredients:

INSTRUCTIONS:

Cook the jasmine rice in a rice cooker or pot to the instructions on the package. 

In a large pan or pot on medium heat, add the butter, sliced onion, and a little salt. Once the onions start to caramelize add the ginger garlic paste, curry powder, garam masala, and cumin. Mix until combined then add the tomato paste. Once the tomato paste starts to fry add the flour and give a mix. Next add the chicken stock and bring to a simmer. Add the soy sauce, worcestershire sauce, bay leaves, shiitake mushrooms, potatoes, carrots, honey, salt and pepper. Cover and continue to simmer for about 40 minutes or until the vegetables are soft and the curry has thickened. Taste and adjust the seasoning to your liking.

While the curry cooks, for the chicken cutlets grab 3 separate large bowls. In the first bowl add: Flour, salt, and pepper. To the second bowl: Corn flake bread crumbs, salt, pepper, garlic powder, and onion powder. In the 3rd bowl, crack eggs and add 1 Tbsp of water, whisk until combined. 

Season chicken with salt and pepper on both sides. Bread chicken in the following order: flour, egg, then breadcrumbs. Set chicken aside until ready to fry. 

In a cast iron skillet heat vegetable oil to 350 degrees Fahrenheit. Fry chicken for about 4 minutes a side or until golden brown. (Internal temperature needs to reach 165 degrees when fully cooked)

Serve the katsu curry in a large bowl with some jasmine rice and a crispy chicken cutlet. Garnish with green onion, sesame seeds, and togarashi. 

 

Enjoy! 

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