CHICKEN KATSU CURRY
My fondest childhood memories from living in Tokyo involve the unique flavours of the amazing Japanese cuisine. It isn't all raw fish and noodles, I'll have you know! Chicken Katsu (breaded chicken) with Japanese curry (fruity and spicy) is one of my top dishes of that time!
Ingredients:
Curry sauce:
3 cups chicken stock
1 tablespoon canola/sunflower oil
3 tablespoons butter
1 teaspoon fresh ginger, finely chopped
1 onion, finely chopped
1 garlic clove, finely chopped
3 tbsp flour
2 tbsp curry powder
2 tbsp crushed tomatoes
1 bay leaf
1 carrot, diced
1 potato, diced
1 small fuji apple, grated
1 teaspoon honey
1 tablespoon soy sauce
Chicken Katsu:
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 tblsp flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
salt and pepper to taste
2 cups steamed white rice
4 cups of water
Bring chicken stock to a simmer in a pot.
Then season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate bowls and set a side.
Next melt the butter into the a new saucepan add ginger, garlic, and half the onion. Cook a for few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet.
Pour the mixture into the simmering stock. Add the the rest of the onion, potato, and carrot. Simmer 30 minutes.
Put rice in rice cooker.
While the sauce is simmering, coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Drain on newspaper.
Then add the apple, soy sauce, and honey top the sauce. Allow to cook for 5 more minutes. Serve white steamed white rice.
Post a Comment