Chicken Katsu Curry
A short while ago, I was rocking an intense craving for chicken katsu curry. Japanese style curry is something I ate in abundance in my late teens/early twenties, and rarely indulged in within the last five or so years because I just felt I had tasted it all. Cut to the L.A. Street Food Fest this summer and discovering Fat Spoon, purveyors of the most delicious and layered Japanese curry I’ve tasted. During the Great Curry Craving of 2012, I sought out Fat Spoon only to discover it had closed its doors. Devastated, I was wandering the streets of Little Tokyo, lost in a haze of inadequate curry. Despondent, I returned home…determined to make my own curry!
Consulting my Information Guru – the wise Internet – I used my Google-Fu and found the most comprehensive, step-by-step tutorial to making Japanese curry by Marc Matsumoto:
Now, I made a few adjustments. Namely, I cooked my chicken separately because I wanted a nice Panko crusted katsu chicken.
I also did not add peas, but mushrooms and broccoli. I did not have a pod of cardamon handy, so I just sprinkled a pinch of cardamon.
I will never, ever go back to instant “block” curry after this. Thanks, Marc!
Boneless/skinless chicken breasts
at least 1 c. of Panko fine breadcrumbs
1/3rd c. flour
1 tablespoon Spanish Paprika
1 tsp. garlic powder (or 1/2 tsp. garlic powder, 1/2 tsp. onion powder)
Oil for frying (I use & recommend grape seed oil)
Equipment: Heavy frying skillet / Tongs / Small bowl / cutting board / Saran Wrap / Rolling Pin / Pie pan
Now, onto the chicken. I used three boneless, skinless chicken breasts. I don’t own a meat tenderizer, but it was essential to thin out the chicken. So I wrapped each piece in plastic wrap and used my large rolling pin to flatten it out. It was highly effective, plus good therapy.
In a pie pan, I dumped my Panko breadcrumbs, about 1/3rd c. of flour and sprinkled in some Spanish Paprika and garlic powder. In a small bowl, I whipped up two eggs.
When the oil was nice and hot, I dunked my chicken into the egg and then wallowed it around in the seasoned Panko mix until it was well coated. When it was ready to get crispy crittered, I gently laid the chicken away from me in the oil and let it sizzle and get golden on one side before I flipped it over.
Do not crowd your pan! Have patience.
Do not prematurely flip your chicken. Trust in the science, my young ones. Your chicken will fry nice and golden. Just pay attention.
Once the chicken is adequately fried, let it cool and drain on a pile of unsuspecting paper towels. Work the chicken in batches and soon you will be rewarded with amazingly crunchy ‘n’ crispy chicken katsu to accompany your homemade curry sauce.
Serve over rice and brag to Twitter that you just mastered chicken katsu curry and ALL FURTHER ARGUMENTS ARE INVALID.