A while ago I posted a recipe for Japanese curry with beef . This one, quicker to make (beef takes ages to cook) and probably more popular in Japan, is another version of this delicious dish. All you have to do is to learn how to make chicken katsu, breaded, deep-fried chicken cutlets. Once you know how to make it, you’ll find yourself cooking chicken katsu more often than you’d have expected. Let’s get to work, shall we?
JAPANESE CHICKEN KATSU CURRY (カツカレー)
for the curry
1/2 tsp black ground pepper
6 tbsp butter
2 onions, coarsely chopped
3 carrots, coarsely chopped
3 medium size potatoes, coarsely chopped
1 tbsp grated ginger
2 cloves garlic, grated
1 tart apple, grated
5 cups beef stock
3 tbsp wheat flour
1 and 1/2 tbsp curry powder
1 and 1/2 tbsp garam masala
2tbsp tomato concentrate
2tbsp Japanese soy sauce
for chicken katsu
2 chicken breasts
2 tbsp sake
panko (Japanese breadcrumbs)
oil (for frying)
HOW TO MAKE?
1. Start making curry sauce, following the recipe here. The only thing you need to omit is adding beef. You simply make a vegetable version of curry, which later will be served with chicken katsu (cutlets) on top.
2. When you get to the point where curry is supposed to simmer for an hour, you can start making your chicken katsu.
3. Rinse and pat dry the meat. Place the chicken on a chopping board and slice it diagonally with a sharp knife. This way, each slice will have bigger surface area hence it’ll cook faster.
4. Place chicken pieces in a medium size bowl and add salt, pepper and sake. Set aside for about 15 minutes.
5. Prepare your ‘batter station’. Add some flour onto a big, flat plate, crack two eggs into a bowl or deep dish and whisk them with a fork; finally, add panko to another big, flat plate. Line the plates up on the table or side, you’ll be using them in order: flour, eggs, panko.
6. Dip each chicken piece in flour, removing excess of it. Then, dip it in the whisked eggs, making sure the whole surface of chicken is covered. Last, dip the chicken in panko, tapping lightly with your fingers so panko will stick to the piece of chicken.
7. Line pieces of breaded chicken on a wooden board.
8. Add oil to a fairly deep pan and wait for it to heat up. The oil for deep frying should be hot, otherwise chicken cutlets won’t turn out as crispy as desired. Throw a little bit of batter into the pan to check if the oil is ready; if it starts frying immediately, that means the oil is hot enough to start frying the chicken.
9. Fry 2-3 pieces of chicken at the time. If you add more than that, the temperature of the oil will drop and will not be high enough. That’ll cause the chicken to absorb too much oil.
10. Deep fry the meat on the both sides, until golden brown and crispy-looking. It’ll take about 5-6 minutes. When cooked, remove the meat from the pan and place it onto a wire rack, to get rid of unwanted oil.
11. When the curry sauce is done, you can start serving your dinner. Add some Japanese rice into a bowl, pour a ladle of freshly cooked curry and add chicken katsu, cut into strips, on top. Voila! You just transferred yourself to heaven ^^