Katsu Curry: A Crispy Delight
Katsu curry is a beloved Japanese dish that combines the crispy goodness of katsu (breaded and deep-fried cutlet) with a rich, flavorful curry sauce. It's a popular choice for home cooks and restaurant-goers alike, and for good reason. The contrast between the crispy exterior of the katsu and the savory, slightly spicy curry sauce is simply irresistible.
Ingredients for the Katsu:
- 2 boneless, skinless chicken breasts, pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Ingredients for the Curry Sauce:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup chicken or vegetable broth
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup coconut milk
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions:
Preparing the Katsu:
- Season the chicken: Season the chicken breasts with salt and pepper.
- Dredge: Dredge the chicken in flour, then dip in the beaten eggs, and finally coat in panko breadcrumbs.
- Fry: Heat vegetable oil in a deep skillet or pot. Fry the breaded chicken until golden brown and crispy. Drain on paper towels.
Making the Curry Sauce:
- Sauté the aromatics: Heat vegetable oil in a pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
- Add spices: Stir in curry powder, turmeric powder, and cayenne pepper, and cook for 30 seconds.
- Simmer the sauce: Add chicken or vegetable broth, crushed tomatoes, coconut milk, and soy sauce. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce thickens.
- Season to taste: Season with salt and pepper.
Serving:
Serve the crispy katsu over a bed of rice and top with the rich, flavorful curry sauce. You can also add additional toppings like pickled vegetables or a fried egg to enhance the dish.
Enjoy this delicious and satisfying meal!
