Chicken Katsu Curry - cooking recipe

Ingredients
    For the Pickled Radish
    1/4 cup peeled and sliced daikon radishes or 1/4 cup red radish
    2 tablespoons rice vinegar
    1/4 teaspoon black pepper
    For the Vegetable Curry
    4 tablespoons butter
    2 potatoes, large dice
    1/2 lb carrot, peeled and cut in large 2-inch pieces
    1 onion, diced
    2 garlic cloves, minced
    3 cups water
    1 green apple, grated
    For the Chicken Katsu
    1 curry, brick broken up
    vegetable oil, to fry
    4 chicken cutlets
    1/2 cup all-purpose flour
    2 eggs
    1 cup panko breadcrumbs
    3 scallions, thinly sliced
    cooked white rice
    cabbage (to garnish)
Preparation
    Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.
    In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.
    Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.
    Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1/2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.
    Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.
    To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.

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