Chicken katsu curry, a popular Japanese dish that has gained worldwide fame, is a delicious blend of crispy fried chicken, savory curry sauce, and steaming hot rice. This comforting meal has captured the hearts of many, and its simplicity makes it accessible to home cooks and chefs alike. In this article, we will delve into the world of chicken katsu curry and provide a comprehensive guide on how to make this mouth-watering dish.
Understanding the Components of Chicken Katsu Curry
- Chicken Katsu: Sliced chicken breast coated with flour, eggs, and breadcrumbs, then deep-fried to a crispy golden brown.
- Curry Sauce: A savory and slightly sweet sauce made with a combination of onions, carrots, potatoes, and Japanese curry powder.
- Steamed Rice: Freshly cooked Japanese short-grain rice, served alongside the chicken katsu and curry sauce.
Preparing the Chicken Katsu
1. Prepare the chicken breast: Slice the chicken breast into thin cutlets, about 1/4 inch thick. Season with salt and pepper to taste.
2. Create the coating: In a shallow dish, mix together 1 cup of all-purpose flour and 1 teaspoon of paprika. In another dish, beat 2 eggs. In a third dish, place 1 cup of breadcrumbs.
3. Coat the chicken: Coat each chicken cutlet in the flour mixture, then dip it in the beaten eggs, and finally, coat it in the breadcrumbs. Make sure the chicken is evenly coated with the breadcrumbs.
4. Fry the chicken: Heat about 1/2 inch of vegetable oil in a large frying pan over medium-high heat. Fry the breaded chicken cutlets for about 3-4 minutes on each side, or until golden brown and crispy.
5. Drain and rest: Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Let the chicken rest for about 10 minutes before serving.
Preparing the Curry Sauce
1. Sauté the onions and carrots: In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat. Sauté sliced onions and carrots until they are softened and fragrant, about 5 minutes.
2. Add the potatoes and curry powder: Add 1 large diced potato and 2 tablespoons of Japanese curry powder to the saucepan. Cook for about 1 minute, stirring constantly.
3. Add the broth and milk: Add 2 cups of chicken broth and 1 cup of milk to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the sauce thickens.
4. Season and adjust: Season the curry sauce with salt and pepper to taste. Adjust the consistency of the sauce by adding more broth or milk if needed.
Preparing the Steamed Rice
1. Rinse the rice: Rinse 1 cup of Japanese short-grain rice in a fine mesh strainer under cold running water until the water runs clear.
2. Soak the rice: Soak the rice in water for about 30 minutes.
3. Cook the rice: Drain the rice and place it in a large saucepan with 2 cups of water. Bring the water to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
4. Fluff the rice: Once the rice is cooked, fluff it with a fork to separate the grains.
Assembling the Chicken Katsu Curry
1. Slice the chicken katsu: Slice the fried chicken katsu into thin strips.
2. Serve with curry sauce and rice: Serve the chicken katsu slices on a bed of steamed rice, topped with a generous helping of curry sauce.
3. Garnish with sesame seeds and scallions: Garnish with sesame seeds and thinly sliced scallions for a pop of color and added flavor.
Tips and Variations
- Use a variety of vegetables: Feel free to add other vegetables, such as bell peppers, mushrooms, or zucchini, to the curry sauce for added flavor and nutrition.
- Adjust the spice level: Adjust the amount of curry powder to your desired level of spiciness.
- Serve with pickled ginger: Serve with pickled ginger for a tangy and refreshing contrast to the rich curry sauce.
- Use leftover chicken: Use leftover chicken to make a chicken katsu sandwich, served on a bun with shredded lettuce, sliced tomato, and a dollop of mayonnaise.
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