Chicken Katsu Curry

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101 comments
Servings: 4
READY IN
1hr
Ingredients
  • FOR THE PICKLED RADISH
  • 1⁄4 cup peeled and sliced daikon radishes or 1⁄4 cup red radish
  • 2 tablespoons rice vinegar
  • 1⁄4 teaspoon black pepper
  • FOR THE VEGETABLE CURRY
  • 4 tablespoons butter
  • 2 potatoes, large dice
  • 1⁄2 lb carrot, peeled and cut in large 2-inch pieces
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3 cups water
  • 1 green apple, grated
  • FOR THE CHICKEN KATSU
  • 1 curry, brick broken up
  • vegetable oil, to fry
  • 4 chicken cutlets
  • 1⁄2 cup all-purpose flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 3 scallions, thinly sliced
  • cooked white rice
  • cabbage (to garnish)
Directions
  • Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.
  • In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.
  • Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.
  • Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1⁄2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.
  • Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.
  • To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.