KATSU:
1 chicken fillet
1 egg
1/4 cup flour
salt and pepper
panko/ breadcrumb
vegetable oil
CURRY:
1 Potato
1 small carrot
2 Large onions
4 cloves garlic
1 tsp ginger
salt and pepper
1 cube chicken stock
1 tbsp ragu/marinara sauce
2 dried red chillies
Dried parsley and rosemary
3 tbsp olive oil
1 apple
1 tbsp corn flour/starch
3-4 cups of water
TORI KATSU:
Hammer the piece of chicken fillet (if it is a chunky fat piece) to make it thinner/flatter. In a bowl crack your egg (room temp.), add a good amount of salt and pepper (for taste), 1/4 cup of flour and whisk the mixture properly. You should end up with a slimy, thick and yellow batter. In a dent frying pan pour a good amount of vegetable oil (enough for the fillet to sink) and start heating the oil. In a flat plate pour your panko or breadcrumbs and spread it out throughout the plate. As soon as the oil is hot enough take your fillet, dip it into the yellow batter properly then shower it in the bed of breadcrumbs/panko and slip it right into the hot oil. At this point keep your stove at medium heat. Keep moving or turning the fillet. Once the fillet turns a brown to dark brown color, take it out. There is your very easy tori katsu!
CURRY:
This curry usually requires traditional japanese curry cubes, but I know they are hard to find so here's my no curry cube version! First chop your carrot and potato into big bite size pieces.Chop the onions roughly into chunks. Finely chop the garlic, ginger and apple. I know the apple sounds crazy but trust me this will not be a problem, the apple will bring a very subtle sweetness and a tremendous amount of balance in flavour. Now in a curry dish pour the olive oil and dont wait just put the garlic,ginger,onion and two dried red chillies cut in half straight in. Stir for some time then add the apple, a pinch of parsley and rosemary, a pinch of salt and pepper. Mix them thoroughly at medium-low heat, don't let your onions burn, we want them to slightly caramelized. Then just add the carrots, potatoes and 1 tbsp of ragu/marinara sauce. sizzle them a bit then just add the water and pop one chicken stock cube. Now cover your pan and let the curry boil for some time. Keep stirring occasionally. Do this for 30 mins. If your curry dries out too much then put some more water. Poke your veggies and if they are firm (not too hard) then add the mixture of cornstarch and water. Stir and let the curry come to a boil and thicken up. The curry will be ready to serve when your veggies are soft enough for you to eat. And there you go!
Serve the curry and katsu with some steamed rice topped with sesame seeds(totally optional) an enjoy true "oishi"!
Comments