Japanese Chicken Katsu Curry

Kon’nichi wa FoodTubers! Gizzi’s back with a really tasty Japanese curry recipe. So easy to make this mild flavoured dish will impress your friends as well as your taste buds!
Succulent breast of chicken golden fried in breadcrumbs, generously topped with a rich Katsu curry sauce and served with rice and salad. Fresh, simple and totally delicious.

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Hi foodtubers is Gizzi here and i’m Going to be showing you how to make Chicken katsu curry it’s probably the Simplest curry to make but it’s also one Of the molders to eat so if you haven’t Felt like you wanted to give curry go Till now this is definitely way to do it So let’s get cooking so just about a Tablespoon of oil and the bottom of the Pan just fry our onions almost in the Same way as if you’re making a stew base The onions as they cook down they’re Going to add a sort of savory tinge to The dish and then the carrots add a Sweetness to it put these down until They’ve lost quite a lot of their water And they get a tiny bit caramelized Around the outside now we’re just going To bring in some whole garlic cloves Here that been peeled and then I’m going To put a couple Phillies in their fresh Babe really not a Japanese ingredient This is really starting to come down but What I’m gonna do in the meantime is pan A my chicken you have to pan a something Is to coat it in breadcrumbs generally Let’s do that just flour it from the Flour into the egg and from the egg into The breadcrumb so it’s really perfectly Coated and it’s not going to be going Anywhere so about 100 grams of plain Flour I’m going to season that with some Salt and some pepper To get that bit of stats coming on

Nicely then I’m gonna get a couple of Eggs and then I’m just gonna break those Up and give them a bit of a whisk We’ve got some bread crumbs I use panko Bread crumbs now this is Japanese type Of bread crumb and they stick out when You fry they become really crackly and You can’t find them you can obviously Make normal bread crumbs and then just Gonna put in some curry powder it’s About two tablespoons of that and I’ve Used Japanese curry powder just because It’s more authentic if you can’t find That just get the most basic mild curry Powder you can get your hands on Add in some plain flour that’s just Going to be used to thicken it up it Sort of makes 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 put in some fresh Chicken stock so as if we’re making a White sauce we’re kind of bringing this Together Knocking all of the lumps out we’re just Gonna 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 Grady and custard that Sounds a bit gross but yeah that’s 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 people Think you have to twice penny things you Really don’t all right it’s 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 our 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 Purest version where you actually just Sieve out all the lumps some people you Wouldn’t like to whiz their katsu curry And you can totally do that I think You’re talking a lot to do your high School To sever all at one go I just did pull This into a slightly smaller hand just To keep it warm now time to cook add Chicken go for a really light oil Vegetable ground up now I’m gonna put in My chicken this is actually my favorite 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 gonna take any more Than 10 minutes how do you know if Chicken is overall undercooked that’s The easiest way to do it would be to cut Into it but also you can listen out you Can hear now the it’s starting to Splatter a bit more which means that

Some of the juices from the middle are Coming out which means that the center Is getting some heat to it Another thing is obviously one side is Thicker than the other and I’m 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 inside of the leaves I’ve gone for A few different Japanese micro herbs to Be particularly in vogue and then we’re Just going to dress those with a few Different types of pickle so we’ve got Some Japanese pickles here radishes and Beet roots and spring onions which are In kind of Japanese pickle we’ve made so I’m gonna add some of these pickles to My salad and then we’ve got some of this Pickled daikon – so daikons like a radish it’s like one Of those really long white radishes you Get and they eat them all over Japan I’m Going to put some olive oil just to Dress these leaves a little bit going in With my hands which obviously clean it’s All ready to go so I’m gonna get ready To plate up so you think about serum you Can use whatever rice you want to be Honest I really like sushi rice because It’s classically what you would eat in Japan I’m gonna slice our chicken Perfectly cooked I’m going to pour over the katsu curry

Sauce now good ladleful you want that to Cover both the chicken and the rice and Then flaunt some salads on there that is My chicken katsu curry my favourite bit I get to eat it it’s crunchy a little Bit sweetness in there it’s just damn Delicious you like this recipe and you Want to see more then obviously like Here and please subscribe and thank you Very much youtubers I’ll see you again