Japanese Curry with Chicken Katsu

Japanese Curry with Chicken Katsu

Japanese Curry with Chicken Katsu Japanese Curry with Chicken Katsu

Anita Dieckhöfer
Japanese curry is one of the basic dishes in Japan. Even in elementary school they are taught how to make Japanese curry. Beef, chicken and various types of vegetables (such as potatoes, carrots, mushrooms) are suitable ingredients to be cooked as Japanese curry. Would be perfect if eaten with chicken katsu and omelete. It can be said that chicken katsu is the Japanese version of Chicken Schnitzel. There will be no one who rejects this comfort combination food. This time I will share an easy recipe using block curry paste that is ready and easy to get in Asian stores in Germany. But don’t worry, I guarantee it’s good and authentic.
Course Main Course
Cuisine Japanese
Servings 2 people

Ingredients
  

Ingredients for Japanese Curry:

  • 4 Blocks Japanese Curry paste (recommended brand: Golden Curry)
  • 1 pcs big carrot (cut into cubes)
  • 1 pcs big potato (cut into cubes)
  • 250 gr small Champignons
  • 800 ml water
  • 3 cloves garlic (chopped into small pieces)
  • 1 pcs onion (chopped into small pieces)
  • 4 pcs smoked beef
  • 1 tsp Beef Powder
  • 1-2 tsp sugar
  • 1 tsp white pepper
  • a pinch of Salt

Ingredients for Chicken Katsu:

  • 2 pcs Chicken Breast (fillet)
  • 150 gr Bread Crumbs
  • 100 gr All purpose flour
  • 1 pcs egg (add a pinch of salt and whisk it)
  • 1,5 tsp salt
  • 1,5 tsp white pepper
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 2 tsp garlic powder
  • 2 tsp paprika powder
  • 300 ml cooking oil

Instructions
 

Instructions for Japanese Curry:

  • Heat the pot and add oil. Saute the garlics and onion until fragant.
  • Add smoked beef and stir until brown.
  • Add carrots and potatoes and stir until slightly brown.
  • Add champignons and stir until cooked.
  • Add water and Japanese curry paste blocks. Cook until boiling.
  • Add beef powder, sugar, white pepper and salt. Taste and correct the taste if necessary.

Instructions for Chicken Katsu:

  • Slice the chicken breast in the middle or halfway without cutting its both ends and open it. It will look like a butterfly.
  • Thin the chicken breast using meat tenderizer or mortar and pistil
  • Seasoning the chicken breast with salt, white pepper, fish sauce, soy sauce, garlic powder and paprika powder. Rub all over the chicken breast. Marinated for 30 minutes. Set aside
  • Place bread crumbs, flour and egg in seperate bowl or plate.
  • Place the chicken breast into flour and rub evenly. Then place it into egg until all sides are covered. Finally place it into bread crumbs, rub it gently and make sure all sides are covered it.
  • Heat the pan and add the oil. Deep fry the chicken breast until golden brown.

Platting:

  • Put rice into bowl or plate.
  • Add japanese curry on one side
  • Add omelete (optional) on other side
  • Place the chicken katsu on the omelete
    The magic bowl is ready to serve, Enjoy it!

 



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