Ah, the katsu curry. It’s more than just a meal; it’s an experience. A symphony of textures and flavors that explodes in your mouth with every bite. Crispy, golden-fried chicken katsu perched atop fluffy Japanese rice, bathed in a warm, velvety curry sauce – it’s the kind of dish that hugs your soul on a cold day
But what makes the katsu curry so special? Let’s break it down:
The Crunch: The hero of the show is undoubtedly the katsu. Whether made with chicken or pork, the tender meat cocooned in that shatteringly crisp panko shell is pure joy. Each bite unleashes a symphony of textures – the initial crack of the golden crust followed by the juicy, tender flesh. It’s a textural rollercoaster that never disappoints.
The Sauce: The curry sauce is the supporting act, but it plays a crucial role. Not your typical greasy Indian korma, this Japanese curry is milder, sweeter, and bursting with umami. Think roux-based comfort food with hints of coconut and spices like turmeric and ginger. It’s rich and creamy, enveloping the rice and katsu in a warm, gooey hug.
The Marriage: And then there’s the magic that happens when these two elements meet. The fluffy rice soaks up the excess sauce, the katsu adds its textural counterpoint, and every bite becomes a dance of sweet, savory, and crunchy. It’s a flavor party that leaves you wanting more.
But the katsu curry is more than just deliciousness on a plate. It’s a dish that transcends borders and cultures. It’s a reminder that good food is a universal language, a warm hug in a bowl, and a celebration of life’s simple pleasures. So next time you’re craving comfort, skip the fancy stuff and embrace the humble katsu curry. It might just change your life, one crispy bite at a time.
Now, here are some fun twists to personalize your katsu curry experience:
- Spice it up!: Add a dollop of Sriracha or kimchi for a fiery kick.
- Get veggie: Swap the chicken for crispy tofu or eggplant katsu.
- Go gourmet: Top your curry with melty cheese, a runny egg, or even katsu sando style in a toasted bread sandwich.
- Ditch the rice: Try it with udon noodles for a slurpy twist.
No matter how you enjoy it, one thing’s for sure: the katsu curry is a culinary adventure waiting to happen. So grab your chopsticks, dig in, and get ready to experience the magic for yourself.
What are your favorite ways to enjoy a katsu curry? Share your tips and recipes in the comments below!Print
Chicken Katsu Curry
for the chicken katsu
- 4 chicken thigh fillet
- salt and pepper
- 1 cup flour
- 2 egg beaten
- 1.5 cup japanese bread crumbs
- canola oil for frying
for the curry sauce
- 2 carrots, cut into cubes
- Cook the Curry Sauce: Bring water to a boil in a pot. Add the S&B Golden Curry Roux cubes and stir to dissolve.
- Add the potato and carrots. Simmer for 15 minutes until thickened and the vegetables are cooked.
- Turn off heat and cook the chicken katsu.
- Make the Chicken Katsu: Season the chicken thigh fillets with salt and pepper.
- Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging.
- Working one thigh fillet at a time, coat a chicken fillet with flour. Shake off excess flour, then place it in the egg to coat all over. Allow excess egg to drip, then transfer to the breadcrumbs.
- Cover the entire thigh fillet with breadcrumbs, making sure that a good layer of breadcrumbs is stuck on both sides. Repeat for the rest of the pork slices.
- Heat oil in a deep frypan to 170-180ºC. Depth of oil should be twice the thickness of the meat you’re frying.
- Fry each thigh fillet pork slice for 5-7 minutes. Frying time would depend on the thickness of your thigh fillet. Each should be golden brown when cooked. Remove cooked chicken katsu and transfer on a paper lined plate.
- To Serve: Put rice in a shallow bowl, add the chicken katsu in the middle and scoop a generous amount of curry sauce on top.