Alright folks, buckle up your taste buds because we’re about to dive headfirst into a culinary adventure! Forget your beige, flavorless dinners. Tonight, we’re conquering Katsu Curry. That’s right, we’re going international, and by international, I mean we’re going to the kitchen counter with a vengeance!
Behold! The Katsu Curry Masterpiece!
Feast your eyes on this glorious image. Just look at that crispy, golden-brown katsu swimming in a sea of rich, savory curry. It’s enough to make a grown adult weep with joy… or maybe that’s just the onions I was chopping earlier.
So, you’re probably thinking, “Okay, that looks amazing, but can *I* actually make it without setting my kitchen on fire?” The answer is a resounding YES! (As long as you follow the instructions… closely.) Let’s gather our arsenal of ingredients. Don’t worry, you probably have half of this stuff already lurking in the back of your pantry. If not, consider it a shopping adventure!
Katsu Curry Ingredients - Let’s Get Cooking!
- For the Katsu (Chicken Cutlet):
- 2 boneless, skinless chicken breasts (Pound them flat like you’re dealing with a particularly stubborn spreadsheet.)
- 1/2 cup all-purpose flour (For dusting. No, not the furniture kind.)
- 1 large egg, beaten (Whisk it like you mean it!)
- 1 cup panko breadcrumbs (The secret weapon for ultimate crispiness.)
- Salt and pepper to taste (Because bland food is a crime.)
- Vegetable oil for frying (Prepare for some deliciousness!)
- For the Curry:
- 1 tablespoon vegetable oil (Different oil than the frying oil!)
- 1 onion, chopped (Prepare for the aforementioned onion tears.)
- 2 carrots, chopped (Orange power!)
- 2 potatoes, chopped (The foundation of curry goodness.)
- 4 cups chicken broth (Or vegetable broth if you’re feeling virtuous.)
- 1 box (about 3.5 oz) Japanese curry roux (The magic ingredient. Usually found in the Asian section.)
- Cooked rice for serving (Because what’s curry without rice?)
Katsu Curry Instructions - Operation Deliciousness!
- Prepare the Katsu: Set up a breading station: flour in one dish, beaten egg in another, and panko breadcrumbs in a third. Dredge each chicken breast in flour, then dip in egg, and finally coat generously with panko. Make sure it’s fully covered!
- Fry the Katsu: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a wire rack to drain excess oil. (This is crucial for avoiding soggy katsu!)
- Make the Curry: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the carrots and potatoes and cook for another 5 minutes.
- Simmer the Curry: Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Thicken the Curry: Break the curry roux into pieces and add it to the pot. Stir until the roux is completely dissolved and the curry has thickened to your desired consistency. This might take a few minutes.
- Assemble and Serve: Slice the katsu into strips. Serve the katsu over a bed of rice, and ladle the curry sauce over the katsu and rice.
- Enjoy!: Take a moment to appreciate your handiwork before devouring it. You deserve it!
There you have it! Your very own homemade Katsu Curry. Now go forth and conquer your hunger, one delicious bite at a time! Don’t be afraid to experiment with different vegetables in the curry, or add a little spice if you’re feeling adventurous. The possibilities are endless! Happy cooking, friends!
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