Chicken Katsu Curry
The Always Simple Ingredients:
Curry:
- 1 box of Japanese curry mix (I used the Golden Curry brand in mild)
- 1 tsp ginger
- 3 cloves of garlic
- 2 cups of chicken broth
- 2 to 3 medium sized chopped carrots
- Half a sweet-onion cut into large chunks
- About 1 1/2 cups of chopped potatoes (I used baby potatoes but you can use any. I have tried golden potatoes before which were just as delicious.)
Chicken Katsu:
- Chicken thighs
- 1 egg (good for 3 chicken katsu servings)
- 1 cup flour
- 1 1/2 cups panko
- 1 tbsp pepper and salt
- 1 tbsp garlic powder
Directions For Curry: 1. Prep all the veggies. This makes cooking a lot easier. Chop the carrots and potatoes into 1 in. thick uniform chunks. Slice onions into large wedges, trust me they will break apart during the cooking process. 2. Sautee the onions until they start to turn translucent for about 4-5 minutes. However for more depth carmelizing them would bring more richeness to your curry, so if you are able to put in an extra 5 minutes then I HIGHLY suggest it. Add the rest of the veggies into a pot along with the ginger, garlic, salt & pepper to taste. 3. Now add in the chicken broth. Cover and let simmer on low for 15 minutes or until veggies are thoroughly cooked. You'll know when they're done when you can stick a fork clean through a potato or carrot easily. 4. Break apart curry cubes from curry mix box. Stir until cubes have broken down and are thoroughly incorporated into curry. Cover and let simmer for 5 more minutes then set aside. Directions for Chicken Katsu: 1. Debone and skin chicken thighs (with this recipe I used 3 chicken thighs). You can probably make 5 servings of chicken katsu with the curry proportion in this recipe. 2. Place chicken thighs on cutting board with plastic wrap on top to fully cover chicken. With a meat mallet or rolling pin, pound chicken thighs til about 1/2 in thick. 3. Have 3 separate plates ready for the batter. One for the panko, one for the flour mixture, and one for the beaten egg. 4. Sift the flour, pepper, salt, and garlic powder onto one plate. 5. Pour the panko on the third and final plate. 6. Dip each chicken thigh into the flour mixture, fully coating both sides. Then place into egg mixture, and lastly into the panko. 7. Have a pan with neutral oil heated to about medium high. Cook for 3-4 minutes on each side. 8. Place onto rack to cook before cutting. 9. Plate your rice and curry, then add your chicken katsu. ENJOY!