Japanese Katsu Curry
Japanese Katsu Curry
Servings: 4
Ingredients
Katsu Ingredients:
- 1 Kg Chicken Thigh (Can substitute for pork cutlets or chicken breast)
- 1 Bag Panko bread crumbs
- 4 Eggs
- ½ Tbsp Salt
- ½ Tbsp Pepper
Curry Ingredients:
- 2 Large Potatos (Or 4 small or 3 medium, pending on how much potato you want)
- 3 Carrots (50/50 potato and carrots, but completely up to you)
- 5 cups Water
- 1 Pack Japanese Curry Paste
(Optional Toppings)
- 2 cups Shredded cabbage + 2 tsp sesame oil + 4 tbsp kewpie mayo + squeeze of lime (Use a peeler to shred the cabbage)
- Thinly sliced spring onions
Instructions
Curry
- Heat the oil in a large saucepan over medium heat.
- Add the onion, carrots, and potatoes and cook until the onion is softened.
- Add 4 cups of water and let it boil.
- Add the Japanese curry cubes in a seperate cup of water, microwave for 1 minute and stir. This is to break the cube down so it does not clump up in the curry.
- Reduce the heat to low once the vegetables are tender.
- Stir in the curry mixture and let it simmer until the curry is thick and smooth.
Chicken Katsu
- Pour enough oil into a large, deep saucepan. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. A trick also is to put a dry wooden chopstick in the oil, if it bubbles the oil is ready.
- Slightly tenderise the chicken thighs by stabbing it with a fork.
- Season the chicken with salt and pepper on both sides.
- Place the beaten eggs in a shallow dish, and the panko breadcrumbs in another shallow dish.
- Dip the chicken into the beaten eggs, making sure to coat both sides, then coat it well with the panko breadcrumbs. Dip it back into the egg and dip again into the panko breadcrumbs. Repeat with the remaining chicken thighs.
- Carefully add the chicken to the hot oil and fry, turning once, until golden brown, about 3-5 minutes.
Assembly
- Cut the chicken katsu into strips
- Serve over a bowl of white rice, place the katsu on the rice, pour the curry over the katsu. Top it with thinly sliced spring onion and optional cabbage slaw.
