Heres my Katsu Curry recipe, its an easy how to make Katsu Curry video with a few clever tips to make your Katsu curry D-Lish
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I’m a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you’ll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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KATSU CURRY | John Quilter
Chicken katsu curry with Asian pickles It’s a great combination you look Terrified ah four basic elements to a Katsu curry you’ve got the chicken You’ve got the curry sauce you’ve got The pickles or the egg or whatever we Use to garnish and it’s all served over Rice now I’m going to start with the Chicken and I’m going to brine those Lovely people at ginger pig of sorting Out some beautiful free-range chicken Breasts only the good stuff skin off Now look mr. Brian how to make this Brine brine brine brine and we show you How to make the fries first up a bowl And we need to add about why ones it Smells and water into it and then you Want to heat tablespoons of salt give it A really good stir and just let all that Salt dissolve in the water Once that’s done let’s get a couple of Bay leaves in there a nice teaspoon of Coriander seeds It cuts of curry isn’t you don’t brine It but I want to get some ginger into The chicken and also want to make it Super super sexy by making it super Moist so ginger take the skin off route Through it and drop at it now let’s drop A two chicken breasts in I’m going to Set that aside for 30 minutes but it’s Better to leave it overnight katsu curry Curry sauce is made up of onions carrots Ginger and Darla’s that’s the basis of
It and then you add in some chili powder And some curry powder Actives it that Really distinctive curry flavor you drop In the beef stock that cooks it down and Bosh all done your thicken it with the Flour starts with two tablespoons of oil To the carrots and the onions go in for A forest sort of three or four minutes Just to get them going and then you add In the ginger and the garlic we’re not Looking to color these vegetables I’m Going to add another tablespoon of oil Two tablespoons of curry powder and then You want one good pinch of chili powder Okay now the reason we added that extra Oil is to make sure that you cook Through the chilies and the curry powder That’s quite dry it needs to be cooked Out you don’t have that powder in it in The sauce and as you can see now it Looks like a golden color which is Telling you the story of that katsu Curry sauce okay now cook that flour out For a good three or four minutes and Then I’ve got 500 mils of chicken stock I’m going to pour that in now that looks Like a curry sauce and it’s smelling Like a curry sauce we’ll just turn the Heat off we’re going to reduce it down a Little bit and then it’s time to season It and blitz it okay now we’re seasoning Up so it’s a tablespoon of soy then you Want a tablespoon or runny honey and Then we want half a teaspoon of mirror
[Applause] Yeah it’s really beautiful it’s actually Really clean it’s got a nice kick to it And what needs that now is we need to Blitz those carrots down so it gets nice And thick you get the sweetness from the Carrots okay And now just you can see that the Consistency is more like guru short and You really needed those cats those Carrots have just completely changed it And it’s totally changed the MA top as Well okay let’s set that aside and now We’re going to do our Asian pickles okay 125 mils of rice wine vinegar I’m Putting it into a deep frying pan but Use a sauce pan at home then we’re going To add the tablespoon of mirror and a Tablespoon of yuzu juice lovely citrus 5 Put that in and then we’re going to put A tablespoon and a half of caster sugar Just put those in and then as it starts To bubble just mix all that in together Give it a pinch of salt and then once That’s all mixed in I take them off the Stove let it cool down slightly to add Our pickles into okay for the asian Pickles we’ve got some different Beautiful radish we’ve got some ginger That’s in carrot and we’ve got a moody And we’re going to just very finely Slice them Drop them into the lid said therefore Girls aside and let’s get the chicken
Okay so you can see that this chicken Now to just touch it it feels really Plum it’s sucked in all those flavors It’s really succulent and moist and That’s going to have a nice change your Home going through it but get that ready To start cooking one piece of roosters Down then get your chicken drop that on And get another piece of greaseproof and Then get your rolling pin and what we’re Going to do just want to flatten out the Chicken so even all the way through when You fry it it will cook evenly give it a Damn good thrashing now you can see that Even all the way through like the pan is Fire [Music] Online oh I’ll go So prime to really work to him made Really moist hmm not grunt so go like Build this baby katsu curry brothers and Sisters come on I reckon it’s got to be Worth at least seven pounds take it to The street a Portobello Road market and See what people who pay where are you From attention so this is a Japanese Dish called katsu curry so what do you Think I think it’s got a little bit of a Kick in the end it’s really it’s really Nice yeah Surprises you and what kind I don’t Really like try the pickles actually These are Japanese so yeah just and you Sort of have the pickles and they
Relieve your palate exactly so for a Whole plate what would you pay in English pound pound right Katsu curry trying to terrify come on Take a slice tasty You like it you don’t look so upset now You look a little bit happier just tasty You like it now This is a small portion but for a full Main course portion what do you think It’s worth but not for this for a full Portion eight pounds Three-one people chicken katsu curry You’ve got to try it make sure you Subscribe and increase the food [Music] [Music]