katsu curry sauce recipe no blender Katsu curry sauce recipe

Alright folks, gather ‘round! I’ve unearthed a treasure, a culinary masterpiece that’s about to rock your taste buds and possibly induce a spontaneous happy dance. We’re diving headfirst into the glorious, golden-hued world of… Katsu Curry!

Katsu Curry: Prepare for Flavor Overload

Feast your eyes on this magnificent image. It’s not just food, it’s art. It’s a promise of deliciousness. It’s… well, you get the picture. Now, let’s get cooking!

A delectable plate of Katsu Curry, glistening and ready to be devoured. Before we embark on this culinary quest, let’s assemble our arsenal. Here’s what you’ll need to create this symphony of flavors:

Ingredients for the Katsu Curry Extravaganza:

**For the Katsu (because what’s Katsu Curry without the Katsu?):**
Boneless, skinless chicken breasts (or pork cutlets, if you’re feeling particularly adventurous). About 1-inch thick is ideal.
All-purpose flour. Because everything’s better with a little dusting of flour, right?
Eggs. Beaten like you’re trying to win a boxing match against them.
Panko breadcrumbs. The secret weapon for that crispy, crunchy texture.
Salt and pepper. To season things. You know, like a responsible adult.
Vegetable oil (for frying). Prepare for a little splatter party!
**For the Curry Sauce of Champions:**
Vegetable oil. A little more for good measure.
Onion. Diced finely, unless you enjoy large chunks of onion in your curry (no judgment here).
Carrots. Diced into small pieces. We’re going for elegance, people.
Potatoes. Diced into small pieces. Because potatoes make everything better. Fact.
Garlic. Minced. The more garlic, the better, in my humble opinion.
Ginger. Minced. Adds a little zing and sophistication.
Curry powder. The heart and soul of this operation.
All-purpose flour. Helps thicken things up.
Chicken broth (or vegetable broth). Adds depth of flavor.
Soy sauce. A splash of umami goodness.
Worcestershire sauce. Adds a little tang.
Honey (or sugar). To balance the flavors.
Salt and pepper. Because seasoning is key, people!
**For Serving (the grand finale!):**
Cooked Japanese rice. Fluffy and perfect.
Optional toppings: Pickled ginger, scallions, sesame seeds. Go wild!

Instructions: The Path to Katsu Curry Nirvana

**Prepare the Katsu:** Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season with salt and pepper. Dredge in flour, dip in beaten egg, and coat in panko breadcrumbs.
**Fry the Katsu:** Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
**Make the Curry Sauce:** Heat vegetable oil in a large pot over medium heat. Add onion, carrots, and potatoes and cook until softened, about 5-7 minutes. Add garlic and ginger and cook for another minute until fragrant.
**Create the Curry Base:** Stir in curry powder and flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in chicken broth, making sure to break up any lumps.
**Simmer and Season:** Add soy sauce, Worcestershire sauce, and honey. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
**Assemble and Devour:** Serve the katsu over rice and spoon the curry sauce over the top. Garnish with pickled ginger, scallions, and sesame seeds, if desired.

Congratulations! You have successfully navigated the Katsu Curry gauntlet. Now, sit back, relax, and enjoy the fruits (or should I say, the chicken and curry?) of your labor. You deserve it!

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