Chicken Katsu Curry

• porsiyonlar: 4 servings
• aktif süre: 30 minutes
• toplam süre: 1 hour 45 minutes

Malzemeler

6 cup store-bought chicken stock

onion scraps (from ~1 onion)

carrot scraps (from ~1-2 carrots)

1 garlic clove or to taste

1 small piece fresh ginger (about 1 inch (2½ centimeter)

2 tablespoon neutral oil

1 large onion (thinly sliced)

1 teaspoon salt

4 garlic clove (grated)

1 tablespoon fresh ginger (grated)

1 medium apple (peeled and grated)

2 medium carrot (sliced into half moons)

1 medium Yukon gold potato (diced)

1 bay leaf

1½ tablespoon curry powder (Japanese-style preferred)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

¼ teaspoon fenugreek

black pepper (freshly cracked, to taste)

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon ketchup

1-2 teaspoon honey (to taste)

optional: 1 small square (5 gram) dark chocolate

3 tablespoon butter

3 tablespoon all-purpose flour

1 tablespoon curry powder

2 chicken breast

1 tablespoon salt

1 tablespoon white pepper

1 cup potato starch (or arrowroot starch)

2 large egg + 1 tablespoon (5 milliliter) water (whisked)

1 cup Japanese panko breadcrumbs

neutral oil (for frying (about 2 inch / 5 centimeter depth)

flaky salt (for finishing)

3-4 cup Japanese short-grain rice (cooked)

2 tablespoon fresh parsley (finely chopped)

Yöntemler

For the Stock

Combine and Simmer

Combine stock ingredients, and simmer for at least 20 minutes.

Strain and set aside.

For the Curry

Heat Oil

Heat oil in a high-sided sauté pan over medium heat.

Caramelize Onions

Add onions and salt, reduce the heat to medium-low, and cook until deeply golden and jammy, about 25 minutes.

Add Water

Add a splash of water as needed to prevent sticking.

Add Aromatics

Add garlic and ginger; cook until fragrant, about one minute.

Add Produce

Stir in the apple, carrot, potato, and bay leaf.

Bloom Spices

Add curry powder and dry spices, and bloom briefly.

Combine and Simmer

Pour in four cup (one liter) of the strained stock and simmer for 20-30 minutes, until vegetables are tender.

Remove Veggies

Remove the bay leaf and a few carrots and potato pieces, reserving the veggies for later.

Blend the curry until completely smooth using an immersion blender or a stand blender. Set aside.

Melt Butter

In a separate pan, melt butter over medium heat.

Add Flour

Add flour and cook until blonde-to-light brown and nutty.

Add Curry Powder

Stir in curry powder and cook for 30 seconds.

Thicken Curry

Gently pour the curry into the roux, whisking constantly to combine. Continue to whisk until the curry has slightly thickened. Add the remaining stock, whisking to combine.

Add Wet Ingredients

Stir in Worcestershire sauce, soy sauce, ketchup, and honey.

Simmer and Season

Lightly simmer the curry for ten minutes until glossy and cohesive. Season with salt and pepper to taste.

Add Chocolate

Optional: Add one small square (5 gram) of dark chocolate for extra depth.

For the Katsu

Butterfly Chicken

Prepare the chicken by butterflying each breast horizontally to an even thickness. Then slice each piece in half to achieve four oval chicken pieces.

Tenderize Chicken

Place each piece in a separate large ziplock bag. Using a meat tenderizer, lightly pound each chicken piece to approximately half-inch (1.2 centimeter) thickness.

Trim Chicken

Using sharp kitchen scissors, trim any chicken pieces to achieve a perfect oval shape.

Set Up Dredge Station

Set up three shallow bowls: one with potato starch, one with the beaten eggs and water, and one with the panko breadcrumbs.

Season Chicken

Remove one piece of chicken from the ziplock, and season both sides evenly with salt and pepper.

Prepare Rack

Set a rack over a sheet tray.

Dredge Chicken

Dredge the chicken in potato starch, shaking off any excess.

Dip Chicken

Then dip the chicken piece into the egg, mixture allowing excess to drip off.

Bread Chicken

Finally, gently coat the chicken with the panko mixture, pressing very lightly only where needed so crumbs adhere without crushing.

Rest Chicken

Place the breaded chicken on the prepared rack.

Bread All Chicken

Repeat with the remaining chicken until all the pieces are breaded.

Rest Chicken

Set the chicken aside, and let it rest/dry for 15 minutes.

Heat Oil

While the chicken rests, pour two inches of neutral oil in a wide, heavy-bottomed pot or pan. Heat to 350°F (176°C).

Fry Chicken

Carefully lower chicken into oil, laying it away from you, working in batches as needed so as not to overcrowd the pot.

Fry Chicken

Fry undisturbed until the underside is set and pale golden, about three to four minutes.

Flip and Fry

Flip the chicken pieces once, and continue frying until the second side is golden and the chicken is cooked through, another three to four minutes.

Drain and Season

Transfer the cooked chicken to a wire rack. Season lightly with salt while hot.

Rest Chicken

Rest the chicken for two to three minutes before slicing.

Slice crosswise into even strips using a sharp knife, cutting straight down to avoid tearing the crust.

For the Plating

Plate Rice

Spoon rice onto plates in a half-moon shape.

Add Curry

Spoon curry on the other side, creating two halves of the plate. Add the reserved solid vegetables to the curry side.

Plate Chicken

Plate chicken down the center of the plate, covering the line where the rice and curry meet.

Garnish and Serve

Finish with a sprinkle of finely chopped parsley, if desired.

Beslenme

• Kalori: 790 kcal
• Toplam Yağ: 27 g
• Doymuş Yağ: 9 g
• Doymamış Yağ: 16 g
• Trans Yağ: 0.4 g
• Kolesterol: 199 mg
• Sodyum: 3578 mg
• Toplam Karbonhidrat: 92 g
• Diyet Lifi: 9 g
• Toplam Şeker: 19 g
• Protein: 45 g