Crispy & Luscious Katsu Curry
Written Recipe
Total Time: 2 hr
Cook Time: 1 hr Feeds 5-7 people
INGREDIENTS
For Curry
3 Large yellow onions
3 big carrots
4-6 Yukon gold potatoes
3 tbsp of Tomato Paste
1 tbsp of cumin powder
8 cups of water
2 tbsp chicken bouillon powder
1 tbsp soy sauce
1 tbsp Worcestershire sauce (optional)
1 package of Japanese curry mix (I added a photo down below, I like the spicy one)
2-3 tbsp of butter
Cayenne pepper to taste
Salt to taste
For Chicken
6 boneless skinless chicken breasts thinly sliced (you can do more or less)
All-purpose flour
2-3 eggs
Panko Breadcrumbs
Vegetable oil for Frying
METHOD:
Optionally, a couple of hours before cooking, I’m going to salt and put chicken bullion on my thin sliced chicken breast.
Now when its time to cook, I’m going to make the curry. Cut up your onions into julienne pieces. I’m going to throw them into a heavy bottom pot with a little bit of neutral oil. I’m going to cook them till they are nice and caramelized around, 20 minutes. While that’s going I’m going to add my peeled and cut-up potatoes and carrots to a different hot pan to get a nice lil sear on em and set them aside, around 5 minutes.
Once the onions are done, I’m going to add 2 tbsp of tomato paste and cook it for about 2 minutes. I’m going to add around 8 cups of water and then add soy sauce, Worcestershire sauce, and chicken bullion. I’m going to add half of my potato-carrot mixture to the curry and save the rest for later. I’m going to simmer this mixture for about 30 minutes.
Once done simmering, I’m going to add a pack of Japanese curry mix and then immersion blender till all nice and smooth. If you do not have an immersion blender you can blend them in a normal blender, you just have to cool it down before doing so. If you do not want to blend it then you do not have to. I’m going to throw in the rest of the potatoes and carrots and let simmer on low. I will season with salt and extra cayenne pepper to taste at this stage. Next, I will deal with my chicken
I get my thin sliced chicken breast and dredge them in flour first, then whisked eggs, and then panko. Make sure it is fully covered and there are no dry spots. Then shallow fry them in some neutral oil for around 3-5 minutes till GBD. Golden Brown Delicious. Take them out and season with salt.
Chop em up and serve on a bed of rice with some green onions and enjoy one of the greatest comfort foods of all time.
