Chicken Katsu Curry - first attempt(fedia.io)

posted 17 days ago

shoulderoforion@fedia.io

foodporn@lemmy.world

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imPastaSyndrome@lemm.ee

4 points

17 days ago

Looks perfect

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shoulderoforion@fedia.ioOP

4 points

17 days ago

i’m shocked as shit how well it turned out, lol. i’ve tried butterflying open chicken breasts before, breading and frying for things like chicken parm, but i never documented how i did it, so it’s always stressful, but i documented the whole thing this time. this came out crispy af.

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harrys_balzac@lemmy.dbzer0.com

5 points

17 days ago

Recipe? Pleeeeeeeease.

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shoulderoforion@fedia.ioOP

8 points

17 days ago

katsu : https://www.justonecookbook.com/chicken-katsu/

curry sauce (i used keens) : https://www.saucefanatic.com/easy-curry-sauce/#recipe

butterflied, pounded flat, and breaded cutlets in the am, put in container separated by parchment paper in the fridge until just ready to fry

to fry: filled up a 12 inch stainless pan with 3 inch sides with 6 cups vegetable oil (oil was about an inch high in pan), Front burner Medium for 12 minutes untill reached 350 then one cutlet at a time for 3 minutes, out to rest on sheet pan with rack insert

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harrys_balzac@lemmy.dbzer0.com

2 points

17 days ago

Thank you!!!

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CharmOffensive@lemm.ee

3 points

17 days ago

Yeah, not that it’s a bad curry sauce recipe (I don’t think it’s a great one though - that’s pretty western butter chicken style curry, especially with keens powder and not a traditional garam masala), but that’s not going to taste like Japanese curry at all. You’re better off getting some java/Vermont/kokumaru brand curry roux cubes and just adding some finely diced pork, sauted onion, cubed potato and carrot, and chicken stock to it. The typical Japanese curry is about 2 cups of the curry sauce to that amount of chicken/rice. Also, get rid of the broccoli and instead go with some shredded cabbage.

Just one cookbook is a great resource for Japanese recipes, although your katsu could be improved with bigger flaked panko crumbs instead of the finer style breadcrumbs.

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