MAKE YOUR OWN CHICKEN KATSU CURRY

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Servings = 4

Chicken Katsu

Ingredients :
– 4 Chicken Marylands, skin off and bone out
– 4 free range eggs
– 200 gm plain flour
– 200 gm panko bread crumbs

Method :
1. Clean Chicken Marylands, removing any skin or bone
2. Lightly flatten out your Marylands so thickness is even
3. Crumb your chicken by first dipping in flour, shaking off any excess
4. Then dip the floured pieces into whisked eggs, making sure they are completely covered in egg
5. Finally transfer each piece to the panko crumbs and press firmly to coat on both sides
6. Rest in the fridge for 20-30 minutes.

Japanese Rice

Ingredients :
– 3 cups Japanese short grain rice
– 2.5 cups water

Method :
1. Wash rice at least three times, i.e. until water runs clear and there is no starch
2. Add washed, drained rice to rice cooker with water and let it sit for 20 minutes before turning it on to cook.

Japanese Curry Sauce

Ingredients :
– 250 gm cabbage
– 3 tomatoes
– 5 cloves garlic
– 15  gm ginger
– 1/2 mango
– 250 gm Java curry roux (available from most Asian grocers)
– 1.2 L water
– 100 ml tonkatsu sauce
– 80 ml pure cream

Method :
1. Score tomatoes and place in boiling water for 30 seconds, refresh in ice water and peel skins off
2. Roughly chop tomato, cabbage, garlic and ginger
3. Peel and deseed mango and dice it roughly
4. Place all ingredients in a pot and simmer for 30 minutes
5. Once cooled, blend until smooth.
6. Ready for use by reheating – with additional water, if it’s too think.

Will last up to seven days in the fridge.

Cooking and assembling your Chicken Katsu Curry

Method :
1. Make curry sauce and set aside (CAN BE MADE A DAY IN ADVANCE)
2. Prepare chicken katsu and rest in fridge
3. Cook the rice
4. Heat 5 cups of vegetable or soy oil in a deep pot for frying or use a fryer if you have access to one
5. Bring oil up to 175°C.
6. Very carefully fry chicken until golden brown
7. Heat curry sauce on low heat
8. Begin plate-up by assembling rice on a plate or in a bowl
9. Slice katsu into bite size pieces and add to plate or bowl
10. Spoon curry sauce over the top of the chicken and/or around the sides of the rice.

You may also like to serve Katsu Chicken Curry with a simple salad or some shaved cabbage.

Enjoy and ITADAKIMASU!