Chicken Katsu Curry
"A take on the traditional Japanese fried chicken specialty."
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
4
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)
directions
- 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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RECIPE SUBMITTED BY
Food.com
United States
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