Chicken Katsu Curry

27 mins
Serves 1
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Directions

  1. 1Slice chicken breasts in half, season with salt and pepper, and tenderize gently with a meat mallet.
  2. 2Slice chicken breasts in half, season with salt and pepper, and tenderize gently with a meat mallet.
  3. 3Slice chicken breasts in half, season with salt and pepper, and tenderize gently with a meat mallet.
  4. 4In a pan, melt 3 tbsp of butter on medium heat.
  5. 5In a pan, melt 3 tbsp of butter on medium heat.
  6. 6In a pan, melt 3 tbsp of butter on medium heat.
  7. 7Add 1 sliced white onion and 1 sliced shallot, saute for 7 minutes.
  8. 8Add 1 sliced white onion and 1 sliced shallot, saute for 7 minutes.
  9. 9Add 1 sliced white onion and 1 sliced shallot, saute for 7 minutes.
  10. 10Add 2-3 diced carrots, and saute for 3-4 minutes.
  11. 11Add 2-3 diced carrots, and saute for 3-4 minutes.
  12. 12Add 2-3 diced carrots, and saute for 3-4 minutes.
  13. 13Add 2 minced garlic cloves and a knob of minced ginger, saute for 2 minutes.
  14. 14Add 2 minced garlic cloves and a knob of minced ginger, saute for 2 minutes.
  15. 15Add 2 minced garlic cloves and a knob of minced ginger, saute for 2 minutes.
  16. 16Add 1 grated apple and saute for 1 minute.
  17. 17Add 1 grated apple and saute for 1 minute.
  18. 18Add 1 grated apple and saute for 1 minute.
  19. 19Add 1 tbsp of tomato paste and honey, salt, pepper, and 2 tbsp of flour.
  20. 20Add 1 tbsp of tomato paste and honey, salt, pepper, and 2 tbsp of flour.
  21. 21Add 1 tbsp of tomato paste and honey, salt, pepper, and 2 tbsp of flour.
  22. 22Add 500ml of chicken stock, simmer, add 1 tsp MSG and a splash of Worcestershire sauce.
  23. 23Add 500ml of chicken stock, simmer, add 1 tsp MSG and a splash of Worcestershire sauce.
  24. 24Add 500ml of chicken stock, simmer, add 1 tsp MSG and a splash of Worcestershire sauce.
  25. 25Add 1-2 golden curry cubes.
  26. 26Add 1-2 golden curry cubes.
  27. 27Add 1-2 golden curry cubes.
  28. 28Simmer for 5-10 minutes, then blend with an immersion blender. Finish with a tbsp of butter.
  29. 29Simmer for 5-10 minutes, then blend with an immersion blender. Finish with a tbsp of butter.
  30. 30Simmer for 5-10 minutes, then blend with an immersion blender. Finish with a tbsp of butter.
  31. 31Bread the chicken: Coat in flour, then beaten eggs, and finally panko bread crumbs.
  32. 32Bread the chicken: Coat in flour, then beaten eggs, and finally panko bread crumbs.
  33. 33Bread the chicken: Coat in flour, then beaten eggs, and finally panko bread crumbs.
  34. 34Fry the cutlets in hot vegetable oil at 335°F until golden brown (4-5 minutes).
  35. 35Fry the cutlets in hot vegetable oil at 335°F until golden brown (4-5 minutes).
  36. 36Fry the cutlets in hot vegetable oil at 335°F until golden brown (4-5 minutes).
  37. 37Let rest for 3-4 minutes, slice, and plate with rice, curry sauce, furikake, pickled cabbage, and spring onions.
  38. 38Let rest for 3-4 minutes, slice, and plate with rice, curry sauce, furikake, pickled cabbage, and spring onions.
  39. 39Let rest for 3-4 minutes, slice, and plate with rice, curry sauce, furikake, pickled cabbage, and spring onions.

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 pinches sea salt
  • 2 pinches sea salt
  • 2 pinches sea salt
  • 2 pinches black pepper
  • 2 pinches black pepper
  • 2 pinches black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 3 diced carrots
  • 3 diced carrots
  • 3 diced carrots
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 1 knob finely minced ginger
  • 1 knob finely minced ginger
  • 1 knob finely minced ginger
  • 1 peeled and grated apple
  • 1 peeled and grated apple
  • 1 peeled and grated apple
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 2 tbsp all purpose flour
  • 2 tbsp all purpose flour
  • 2 tbsp all purpose flour
  • 500 ml chicken stock
  • 500 ml chicken stock
  • 500 ml chicken stock
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 splash Worcestershire sauce
  • 1 splash Worcestershire sauce
  • 1 splash Worcestershire sauce
  • 2 S&B Golden Curry cubes
  • 2 S&B Golden Curry cubes
  • 2 S&B Golden Curry cubes
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup sushi rice
  • 1 cup sushi rice
  • 1 cup sushi rice
  • 1 sprinkle furikake
  • 1 sprinkle furikake
  • 1 sprinkle furikake
  • 1 portion pickled red cabbage
  • 1 portion pickled red cabbage
  • 1 portion pickled red cabbage
  • 1 portion spring onions
  • 1 portion spring onions
  • 1 portion spring onions

Equipment

knifecutting boardmeat malletfrying panspatulabox graterimmersion blenderbaking sheettongs
Chicken Katsu Curry | Clip Recipe