Japanese Chicken Katsu Curry

10 mins
Serves 1
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Directions

  1. 1Butterfly and tenderize the chicken chest. Season both sides with salt.
  2. 2Dredge the chicken in flour, then egg wash, and finally panko. Fry at 350 until golden and crispy.
  3. 3Roughly chop the onion, peel and grate two carrots, and grate half an apple.
  4. 4In a hot pan, add a couple of tablespoons of chicken fat (or oil) and sauté the onions until slightly charred.
  5. 5Add the carrots and apple, and then some grated garlic. Sauté for a few minutes.
  6. 6Add high-quality chicken stock and an equal amount of water to the pan.
  7. 7Add curry cubes and break them up in the mix.
  8. 8Once dissolved, add Worcestershire sauce, soy sauce, and Katsu sauce.
  9. 9Blend until smooth and creamy.
  10. 10Season with salt and white pepper to taste.
  11. 11Stir in two tablespoons of cold butter.
  12. 12Serve the curry over rice with the fried chicken on top. Garnish with chopped green onions.

Ingredients

  • 1 chicken chest
  • 2 tt salt
  • 1 cup flour
  • 2 egg
  • 1 cup panko
  • 0 fry oil
  • 1 sweet onion
  • 2 carrot
  • 0.5 sweet apple
  • 4 cloves garlic
  • 2 cups chicken stock
  • 2 cups water
  • 2 tbsp Worcestershire
  • 2 tbsp Katsu Sauce
  • 2 tbsp soy sauce
  • 2 tt salt
  • 0 tt white pepper
  • 2 tbsp butter
  • 0 rice

Equipment

knifeplastic wrapbowlboxfrying pantongsgratersaucepanimmersion blender