Sunday, November 9, 2008

Chicken Katsu Curry

There are a few local Japanese restaurants, including one of my favorites Cafe Mami, that serve some very homestyle Japanese food. Simple, tasty, and cheap. And one of my regular dishes is a Katsu Curry, a fried pork/chicken cutlet with curry on top, served with a fried egg, cheese, and sometimes some pickles.

But sometimes I'm a little lazy to travel across the river to get to Cafe Mami so I tried my hand at making it myself. I do use the boxed curry though, I've read through the ingredients on how to make curry paste and decided it wasn't for me (probably to the chagrin of many). I also add onions, carrots, and potatoes, to make it a heartier stew-like meal. Boiling the carrots and potatoes in advance does help too, as it lessens the amount of time to simmer the curry.

I used to make this without cheese but after reading a couple other blogs and getting some testimony, I added the mozzarella and it does actually add a lot of taste!

Chicken Katsu Curry

Serves 4-6
Time : 1 hour 30 minutes

- 4-6 chicken breasts, pounded thin
- 2-3 eggs, beaten
- ½ cup flour
- 1 cup panko bread crumbs

- 1 box S&B Hot curry
- 15-20 baby carrots, chopped
- 1 medium onion chopped
- Optional (A couple boiled potatoes, chopped)
- 3.5 cups water (or stock)
- 2-3 cloves garlic, minced

- Eggs for afterwards
- Some mozzarella cheese

1. Dredge chicken in flour, eggs, then bread crumbs (Can do twice if you like)
2. Bake or pan fry chicken (bake for 15-20 minutes at 350 or pan fry for 5-10 minutes), set aside
3. Heat a sauté pan under medium, add a little canola oil, add garlic. Stir fry for 30 seconds until fragrant, add onions and carrots.
4. Stir fry vegetables for 3-4 minutes, then add water/stock. Stir in the curry mix and add boiled potatoes (if you have them)
5. Simmer for 45 minutes until potatoes and carrots are soft
6. Serve chicken over rice. Add some mozzarella cheese on top and pour curry over. Top with a fried egg if you like.

- Can substitute the baked chicken (with eggs, flour, bread crumbs) with chopped beef chuck. Add the beef after the garlic in this case.

1 comment:

Samantha said...

That's a nice-looking photo!