Japanese · Main
Katsu Curry
International comfort at its most requested — shattering panko cutlets over a fruity, gently spiced curry sauce that guests of every age demolish
- Prep
- 25 min
- Cook
- 35 min
- Serves
- 4
Ingredients
- Chicken breasts — 4 x 170 g, butterflied and lightly flattened
- Plain flour — 70 g
- Free-range eggs — 2, beaten
- Panko breadcrumbs — 160 g
- Neutral oil — 1 L, plus 20 ml for sauce
- Onion — 200 g, sliced
- Carrot — 150 g, sliced
- Garlic — 3 cloves (15 g); ginger — 15 g, grated
- Mild curry powder — 12 g; garam masala — 3 g; ground turmeric — 2 g
- Chicken stock — 500 ml
- Soy sauce — 15 ml
- Honey — 15 g
- Eating apple — 1 (150 g), grated
- Japanese short-grain rice — 320 g
- Fine sea salt — 7 g
Method
- Sauce: soften onion and carrot in 20 ml oil 8 minutes; add garlic, ginger and spices, 1 minute. Add stock, soy, honey and apple; simmer 15 minutes. Blend velvet-smooth; season.
- Rice: rinse until clear; cook 320 g with 400 ml water — boil, lid on lowest heat 12 minutes, rest 10.
- Season cutlets; pané through flour, egg, panko, pressing the crumb on.
- Heat oil to 175°C; fry cutlets 3–4 minutes per side until deep gold and 72°C core.
- Rest on a rack 3 minutes; slice into 2 cm strips.
- Reheat the sauce to a pourable ribbon; loosen with stock if needed.