Katsu Curry Food

KATSU CURRY (JAPANESE CURRY WITH CHICKEN CUTLET)

Steps:

• Add oil to a pot and heat over medium high heat.
• Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
• Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
• Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through (note 4).
• Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
• Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot.
• Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
• Turn the heat off.

CHICKEN KATSU CURRY

Steps:

• Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
• When the time's up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you're ready to cook.
• For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
• Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
• Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
• Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
• Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
• Just under half fill a large sturdy pan with vegetable oil - the oil should be 8cm deep, but never fill your pan more than half full - and place on a medium-high heat. Use a thermometer to tell when it's ready (170°C), or add a piece of potato and wait until it turns golden - that's the sign that it's ready to go.
• Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
• Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
• To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.

KATSU CURRY

Steps:

• First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
• Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
• When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
• Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.

PORK KATSU CURRY

Steps:

• Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
• Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
• a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
• Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
• Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
• Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.

TURKEY BREAST CURRY KATSU

Steps:

• For the curry sauce: Add 2 tablespoons neutral oil to a large saute pan over medium-high heat and sear the turkey legs and thighs until browned on both sides, about 3 minutes per side. Remove the seared turkey pieces to a large stovetop pressure cooker and set aside. Add another 2 tablespoons oil to the same large saute pan and add the celery, carrot and onion. Cook, over medium-high heat, until softened, about 3 minutes. Add the tomato paste and saute for an additional few minutes. Add the Japanese curry powder and stir to combine. Deglaze the pan with 2 cups turkey stock and 1 cup water. Carefully pour the contents of the saute pan into the pressure cooker. Add the garlic, apple and ginger and toss to combine. Add the soy sauce, remaining 2 cups turkey stock and more water as needed to come halfway up the sides of the pressure cooker.
• Bring to a boil, then reduce the heat to low. Seal the lid and bring to pressure, then cook for 45 minutes. Carefully release the pressure and remove the meat.
• Strain the cooked stock into a large measuring cup with a spout and set aside. Pick the meat from the leg and thigh and reserve. Melt the butter in the bottom of a Dutch oven and add the flour. Stir the roux base and cook for several minutes over medium-low heat until blonde in color. Whisk in the turkey stock, adding the liquid slowly to avoid lumps. Add the picked meat from the leg and thigh. Simmer to thicken the sauce and cook out the raw flour flavor, an additional 10 minutes. Taste and adjust the seasoning with salt and pepper as needed.
• For the rice pilaf: Heat the oil in a medium saucepan over medium-high heat until hot, then add the onion and saute until softened, about 3 minutes. Add the rice and stir to combine. Allow the rice to toast, about 3 minutes. Carefully pour in 2 cups water and season with salt. Bring the water to a boil, then reduce to simmer and cover with a lid. Allow to cook until the water has fully absorbed, about 15 minutes. Turn off the heat and let stand for 10 minutes before fluffing with fork.
• For the charred cabbage: Preheat a charcoal grill over medium-high heat.
• Place the cabbage cut-side down on the grill and allow to sear until charred, about 5 minutes. Place the charred cabbage on a work surface until cool enough to handle. Tear the cabbage apart and add to a large bowl. Add the mustard greens, olive oil and vinegar and season with salt and pepper. Carefully toss to combine and gently wilt the mustard greens. Set aside until ready to plate.
• For the katsu: Place the breast between two large pieces of plastic wrap. Use a mallet to pound the breast flat to 1/4-inch-thick all over and sprinkle both sides with salt and pepper. Fill three large casserole dishes: the first with the flour, the second with the beaten eggs and the third with the panko and nori powder. Stir to combine the panko and nori powder so that the nori is evenly distributed. Place the pounded breast in each dish to ensure even coating, starting with the flour, then eggs and ending with the breadcrumbs.
• Heat 2 inches canola oil over medium-high heat in the largest cast-iron skillet or paella pan you have until the oil begins to shimmer. Line a sheet tray with a wire rack. Fry the turkey breast until crisp and golden brown, 3 to 4 minutes on each side. Remove to the wire rack. Once cool enough to handle, slice into 1/2-inch-thick slices.
• Line the bottom of a very large serving platter with the rice pilaf. Ladle a base of curry sauce over the rice, then top with the turkey katsu breast slices and finish with the charred cabbage salad.

CHICKEN KATSU CURRY

Steps:

• Melt the butter in a saucepan and add the garlic, onions and apples.
• Cover and cook for 5 minutes. Pour over 1 cup of the water and bring to a simmer.
• Stir in the banana, honey, turmeric, curry powder and ketchup.
• Add the chicken broth and bring the sauce to boil. Season with salt and pepper.
• Mix the cornstarch with the remaining cup water, and add to the curry sauce.
• Simmer for 20 minutes, stirring occasionally.
• Tip the sauce into a large sieve or colander placed over a bowl, reserving any katsu curry sauce that drips into the bowl.
• While the sauce is cooking, prepare the chicken breasts.
• With a sharp knife, make two diagonal slashes across each breast and coat the chicken in flour on both sides.
• Dip each chicken portion in beaten egg, and then roll them in the breadcrumbs.
• Heat the oil in a wok and deep fry the chicken, two pieces at a time, for 3-4 minutes, until golden and crisp.
• Remove from the pan, drain on absorbent paper and keep warm while you finish making the curry.
• For the vegetable curry, melt the butter in a separate saucepan, and add the onions, carrots and potatoes.
• Stir and fry for 5-8 minutes, over a moderate heat, until just beginning to turn golden.
• Pour in the prepared katsu curry sauce, bring to a boil and simmer for 4-5 minutes.
• Slice the chicken breasts into strips and serve with a heap of steamed rice.
• Accompany with the piping hot vegetable curry sauce.