Dec. 8th, 2010

silversword: (Default)
Japanese Katsu Curry
Serves 3-4

WHAT YOU'LL NEED:
A saucepan, with a lid
A large, reasonably deep frying pan

For the Sauce
1 tablespoon groundnut/vegetable oil
1 onion, peeled and chopped
5 whole garlic cloves
2 carrots, peeled and chopped
2 tablespoons plain flour
1 tablespoon medium curry powder
600ml chicken stock
2 teaspoons honey
1 tablespoon soy sauce
1 bay leaf
1/2 a teaspoon garam masala

For the Rest
50g flour, seasoned with salt and pepper
1 free-range egg, beaten lightly
100-200g Japanese panko breadcrumbs
3-4 boneless chicken breasts
100ml groundnut/vegetable oil
rice, to serve



HOW YOU DO IT:

The Sauce
1) Heat the oil, and sauté the onion and garlic for 2 minutes
2) Turn the heat down, add the carrots, put a lid on, and sweat for 10 minutes, giving the occassional stir.
3) Stir in the flour and curry powder for a minute
4) Slowly add the stock (so as to avoid making the flour go lumpy) until combined
5) Add the honey, soy sauce and bay leaf, and bring to the boil
6) Reduce heat, simmer gently for 20 minutes
7) Add the garam masala, stir well. You could also strain the sauce at this point, if you're boring and have something against vegetable chunks. :p

The Rest

1) Cut the chicken into strips, dip in the flour, then the egg, and then the breadcrumbs, making sure to coat evenly. (Alternatively, you could coat the chicken while whole and cut it into strips after cooking, but this means it's harder to judge when the chicken is cooked without burning the outside - Experimentation so far vouches cutting the meat first)
2) Heat the oil in a frying pan, and then fry the chicken for approx 5 minutes per side.
3) Remove chicken from pan with a slotted spoon, put onto kitchen paper to absorb excess oil.
4) Serve the chicken with the rice, drizzled in the curry sauce.
5) OMNOMNOMNOMNOM


Variations

Pork works as a very good alternative to chicken - in fact, given what I know of Japanese curry, pork and beef are far more popular in curry than chicken. Skipping the entire breadcrumbing procedure is also plausible, particularly if you try beef (because breaded beef? srsly?).

Alternatively alternatively, ignore the meat entirely, and chop and add a few potatoes in with the carrots. Which is what I've just done. (And will provide a picture of, as soon as I can find where the blasted cable has gone).

NOTES:

Japanese curry is awesome. It's quite mild, as curries go, but it brings good flavour in the absence of mass spice so I'm willing to ignore that. There is, after all, more to curry than it being spicy ;)
Alas, this recipe doesn't scale very well - the ingrediants don't co-operate so well in differant balances and I've not worked out a way to do an individual portion size version.

On the up-side, curry is often considered better after it's been cooled and reheated, so having an extra helping of sauce to reheat a day or so later works out pretty well.


On a related note, while this is the best recipe I've found to date that doesn't just say "go buy japanese curry blocks", I'm still looking for others to compare, so if you spot another one I can try out, lemme know. :)

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