Chicken katsu curry recipe

Chicken katsu curry is one of my favourite japanese dish.

It is something I have been making for 6 years now. But the katsu curry I learnt from the hashi cookbook is definitely slightly better than the one I had been making.

Love it! Love the crispiness of the chicken.

Chicken katsu curry recipe adapted from Hashi cookbook by Reiko Hashimoto:

For the chicken katsu:

4 deboned chicken thighs

60g plain flour

salt and white pepper, to taste

2 eggs

100-150g panko breadcrumbs

vegetable oil (at least 1 litre), for deep-frying

About 1.2kg freshly cooked piping hot rice. (a medium size bowlful of cooked rice per person), to serve

For the curry sauce:

2 tbsp vege oil

1 1/2 large onions, finely chopped

3 carrots, roughly chopped

2 garlic cloves, grated

2 chicken drumsticks/with skin on

220ml dry or medium white wine

2 litres boiling water

200g japanese curry roux mix

First prepare the curry sauce. heat the vege oil in a large saucepan over a medium-high heat. Add the onions, carrots, garlic and chicken drumsticks and cook for about 3 minutes, stirring constantly and taking care not to let the ingredients burn.

Add the white wine and cook for about 1 minute. Add the boiling water and bring back to the boil, then turn the heat down to medium-low and add the curry roux mix, breaking it up as you go. Stir it well until all the roux mix has dissolved. Turn the heat down to low and simmer, uncovered, for about 30 minutes, stirring occasionally. Remove the chicken drumsticks and set aside to cool for another use (you may like to eat these with salad or as a snack another time – refrigerate once cold).

Meanwhile, as the curry sauce is cooking, make the chicken katsu. Debone the chicken thighs. Season the flour with a little salt and pepper and put it on a plate. Put the eggs into a shallow dish and beat them lightly. Spread the breadcrumbs over a separate plate or shallow dish.

Dip the deboned thighs first in the flour, covering them all over, then shake off any excess. Next, dip the floured chicken in to the beaten egg, covering them completely, then finally dip the chicken into the breadcrumbs, ensuring each chicken thigh is completely covered with breadcrumbs.

Heat the vege oil in a deep, heavy-based saucepan or a wok over a medium heat until it reaches 170 celcius.

Slide the chicken portions into the hot oil. Deep-fry the chicken for about 3-4 minutes (depending on thickness), turning them occasionally. Once the breadcrumbs coating becomes light golden brown in colour, remove the chicken from the pan and drain on kitchen paper. Leave it to rest for 1 minute, then cut the chicken into 1cm thick slices.

Spoon the hot cooked rice into 4 individual flat bowls or plates. Place the sliced chicken katsu on top. For each portion, pour some curry sauce over half of the chicken katsu, so that one half of the chicken is covered with sauce and the other half remains dry. Serve immediately.

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