Japanese Chicken Katsu Curry | Gizzi Erskine

Japanese Chicken Katsu Curry | Gizzi Erskine

October 27, 2019 100 By William Morgan


Hi Food Tubers, its Gizzi here. I’m going to be showing you how to make Chicken Katsu Curry
Its probably the simplest curry to make but its also one of the mildest to eat.
so if you haven’t felt like you want to give curry a go until now, this is definitely the way to do it
so lets get cooking
so just about a tablespoon of oil in the bottom of the pan
just fry off onions, almost in the same way as if you were making a stew base
the onions, as they cook down, they’re gonna add a sort of savory tinge to the dish, and then the carrots add a sweetness to it
cook these down until they’ve lost quite a lot of their water
and they get a tiny bit caramelized round the outside
now we’re just going to bung in some whole garlic cloves here, that have been peeled
and then I’m going to put a couple of bay leaves in there, fresh bay
really not a Japanese ingredient
this is really starting to come down now, but what I’m gonna do in the meantime is pane my chicken
now to pane something is to coat it in breadcrumbs generally
to do that just flour it
from the flour into the egg
and from the egg into the breadcrumbs so its really perfectly coated and its not going to be going anywhere
so
about 100 grams of plain flour
I’m gonna season that with some salt
and some pepper
just give that a bit of a stir, its coming on nicely
then I’m gonna get a couple of eggs
and then im just gonna break those up and give them a bit of a whisk
we’ve got some breadcrumbs
I use panko breadcrumbs
now this is a Japanese type of breadcrumb
and they stick out. when you fry it they become really crackly
if you cant find them you can obviously make normal breadcrumbs
I’m then just gonna put in some curry powder
its about 2 tablespoons of that
and I’ve used Japanese curry powder just because its more authentic
if you cant find that just use the most basic mild curry powder you can get your hands on
add in some plain flour, this is just gonna be used to thicken it up
it sort of makes a bit of a roux at the base of this
it kind of goes a bit claggy for a stage, but work with it
we are gonna very slowly pour in some fresh chicken stock
so as if we’re making a white sauce, we’re kind of bringing this all together, knocking all the lumps out
we’re just going to let this bubble away for about 20 minutes, 15/20 minutes
we want that to reduce down to become a pourable, thick gravy
somewhere between gravy and custard
that sounds a bit gross but yeah, thats about the right thing
chicken time. We coat it in the flour
then in the egg
which acts like glue
and then in the breadcrumbs
and you only do it the once, a lot of people think you have to twice-pane things, you really dont
Alright, its thickened up
I mean that custard vibe I was talking about earlier kind of makes sense now, doesn’t it?
we’re gonna finish this off by doing a dash of garam masala
2 teaspoons of brown sugar
and about a tablespoon of soy sauce
some people like to serve their Katsu curry with the chunks in it
I’m gonna go more for the purists version where you actually just sieve out all the lumps
some people even like to wizz their Katsu curry, and you can totally do that
one thing you are taught not to do at catering school is to sieve it all at one go
like I just did
pour this into a slightly smaller pan, just to keep it warm
now, time to cook our chicken
go for a really light oil- vegetable or groundnut
now I’m gonna pour in my chicken
this is actually my favourite thing to eat, I think
you can’t go wrong with it can you?
I’m just gonna flip the chicken over now
and that is looking good
to actually fry it probably isn’t going to take any more than 10 minutes
how do you know if chicken is over or under cooked?
the easiest way to do it would be to cut into it
but also you can listen out, you can her now
that it’s starting to splatter a bit more, which means some of the juices from the middle are coming out
which means that the centre is getting some heat to it
another thing is that obviously one side is thicker than the other
and I’ gonna baste the thicker end with some oil
just to encourage heat from both sides
these are pretty much done
and what I’ve got here is some cooked sushi rice
and then just some salad leaves
I’ve gone for a few Japanese micro-herbs
to be particularly en-vogue
and then we’re just gonna dress those with a few different types of pickle
so we’ve got some Japanese pickles here
radishes, and beetroots, and spring onions which are in the Japanese pickle we’ve made
so I’m gonna add some of these pickles to my salad
and then I’ve got some of this pickled daikon too
so daikon’s like a radish, it’s like one of those really long white radishes you get
and they eat them all over Japan
I’m gonna put some olive oil just to dress these leaves a little bit
going in with my hands which are obviously clean
it’s all ready to go, so I’m gonna get ready to plate up
so
the thing about sushi rice, i mean you can use whatever rice you like to be honest
I really like sushi rice because it’s classically what you’d eat in Japan
I’m gonna slice our chicken
perfectly cooked
I’m gonna pour over the Katsu curry sauce now
good ladlefull, I want that to cover both the chicken and the rice
and then plonk some salad on there
that is my chicken Katsu curry
it’s my favourite bit, I get to eat it
its crunchy, slight bit of sweet in there, and its just damn delicious
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and thank you very much youtubers, I’ll see you again