Chicken katsu curry

Name: Chicken katsu curry
Cook time: 100 min
Total time: 100 min
Yield: 4
Cuisine: Japonesa
Ingredients: 70 g Wheat flour; 30 g Butter; 2 u Egg; 1 tablespoon Soy sauce; 1 u Onion; 2 cloves Garlic; 1 u Carrot; 1 u Apple; Salt; Black pepper; 1 piece Ginger; 600 ml Sunflower Oil; 600 ml Chicken Stock; 100 g Breadcrumbs; 2 u Chicken Breast; 2 tablespoons Curry Powder; 1 teaspoon Garam Masala; 300 g Sushi Rice; 0.25 u White cabbage; 400 ml Water

Curry katsu de pollo

Medium

Contains allergens

Cereales con glutenLecheHuevosSoja

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 100 min
Servings: 4

Summary

A panko-crumbed chicken cutlet fried until golden and crunchy, with Japanese rice and a homemade curry sauce, mild and slightly sweet, made with onion, carrot and apple. The comfort food of Japanese canteens.

Ingredients

4 servings

Add to Bring!

70 g Wheat flour (30 g for the roux and the rest for dredging)
30 g Butter
2 u Egg (beaten)
1 tablespoon Soy sauce
1 u Onion (large, thinly sliced)
2 cloves Garlic (grated)
1 u Carrot (grated)
1 u Apple (small, peeled and grated)
Salt (to taste)
Black pepper (to taste)
1 piece Ginger (fresh, about 2 cm, grated)
600 ml Sunflower Oil (for frying, plus 1 tablespoon for the sauce)
600 ml Chicken Stock
100 g Breadcrumbs (ideally panko)
2 u Chicken Breast (large (about 600 g))
2 tablespoons Curry Powder (mild)
1 teaspoon Garam Masala (optional)
300 g Sushi Rice (or any short-grain rice)
0.25 u White cabbage (very finely shredded)
400 ml Water (for the rice)

Instructions

Wash the rice in a bowl of cold water, rubbing it between your hands, and change the water until it runs almost clear. Leave to drain in a sieve.
5 min
Put the rice in a pan with the 400 ml of water, cover and bring to the boil. Turn the heat right down and cook without lifting the lid until the water is absorbed. Turn off the heat and leave to stand, covered, for 10 minutes.
22 min
Meanwhile, start the sauce: heat 1 tablespoon of oil in a saucepan over a medium heat and fry the onion with a pinch of salt, stirring often, until soft and well browned.
15 min
Add the garlic, ginger, carrot and apple and cook for 3 minutes. Pour in the stock and soy sauce and simmer gently, half covered, until the carrot is tender.
18 min
Make the roux: melt the butter in a small pan over a low heat, add 30 g of flour and stir until it turns biscuit-coloured, without letting it burn. Stir in the curry powder and garam masala and cook for another 30 seconds to toast the spices.
6 min
Take the roux off the heat, add a ladleful of the hot stock and whisk to a smooth paste. Pour it into the saucepan and cook, stirring, until the sauce thickens and turns glossy. Blend it if you like it smooth; season with salt and loosen with a little water if it is too thick. Keep it warm.
8 min
Cut each breast into two fillets and flatten them between two sheets of baking paper with a rolling pin to an even 1.5 cm. Pat dry and season with salt and pepper. Dredge them in the remaining flour, shaking off the excess, then dip in the beaten egg and finally press into the panko so it sticks well.
10 min
Heat the oil, 1.5 cm deep, in a deep frying pan to 170 °C: without a thermometer, a crumb of panko should sizzle at once without darkening. Fry the chicken two pieces at a time for 3 to 4 minutes per side, until golden and 74 °C in the centre. Drain on a wire rack so the underside stays crisp, and rest for 3 minutes.
16 min
Slice the chicken into 2 cm strips with a very sharp knife, in a single stroke, so the coating stays on. Plate the rice on one side and the sauce on the other, with the chicken on top of the rice so it stays crunchy, and the shredded cabbage alongside.

Notes

Curry reached Japan in the late 19th century through the British navy and became a national dish quite unlike Indian curry: thick, mild and slightly sweet. At home almost everyone uses ready-made curry roux blocks, sold in Asian shops in mild, medium and hot versions; if you have them, leave out the butter, the 30 g of flour for the roux and the curry powder, and dissolve about 100 g of roux in the stock at the end. The homemade version takes little more effort and lets you control the salt. Panko, the coarse, dry Japanese breadcrumb, is what gives the flaky crunch; with ordinary breadcrumbs the coating is denser. Flatten the breast to an even thickness or it will dry out on the outside before it is cooked through: it must reach 74 °C in the centre. The classic accompaniment is fukujinzuke, a red relish of vegetables pickled in soy, or rakkyo, small onions in sweet vinegar. The sauce keeps for 3 days in the fridge and freezes very well; the crumbed chicken goes soggy when reheated, so fry it just before serving.