Katsu Curry

katsu_curry

Japanese cuisine is a beautiful amalgamation of taste, flavor, and nuances. From sushi to ramen, from sashimi to tempura, every dish is a delight for the senses. One such dish that has been gaining popularity around the world is Japanese Katsu Curry. This dish combines the flavors of traditional Japanese curry with the crispy goodness of breaded meat cutlets, also known as katsu. The result is a deliciously satisfying meal that is perfect for any occasion- be it a lazy Sunday afternoon or a formal dinner party.

Katsu Curry is said to have originated in the late 19th century during the Meiji era when Western influences began to blend with traditional Japanese culture. The dish’s name comes from the Japanese word “katsu,” which means cutlet, and “curry,” which refers to the thick, rich sauce. The dish usually consists of chicken, beef, or pork cutlet, breaded and fried to perfection, and then simply drizzled with the curry sauce. It is typically served with steamed white rice and pickled vegetables, which balances the richness of the dish.

The curry sauce, which is the star of the dish, is made from a blend of vegetables and spices such as garlic, ginger, onions, and curry powder. The Japanese version of curry powder typically includes a mix of turmeric, coriander, cumin, cinnamon, and cardamom. The combination of these spices creates a robust and aromatic sauce, which is the base of the curry. The curry is usually prepared in advance and allowed to simmer for hours to let the flavors blend together.

To make Katsu Curry, chicken, beef, or pork cutlets are coated in a mixture of flour, egg, and breadcrumbs, which are then fried until crispy and golden brown. The cutlets are served over a bed of white rice and covered in the curry sauce. The dish is often garnished with shredded cabbage and a sprinkle of chopped scallions.

The beauty of Katsu Curry lies in its versatility. While the traditional recipe calls for meat cutlets, you can easily adapt the recipe to suit your dietary needs by substituting the meat with tofu, seafood, or vegetable cutlets. The sauce can also be customized by adjusting the level of spice, sweetness or sourness to your liking. Katsu Curry is comfort food at its finest, and once you’ve tasted it, you’ll understand why it’s so popular.

In conclusion, Katsu Curry is a perfect representation of the union of Western and Japanese cuisines. The dish combines the crunch of crispy cutlets with the warmth and richness of Japanese curry sauce, making it a comforting dish that’s sure to please. Even if you’re not a fan of traditional Japanese curry, Katsu Curry is worth a try – it’s a dish that can be easily personalized to your preferences, making it a versatile and enjoyable meal for anyone. So why not get your apron on and try this delightful dish at home? You are sure not to be disappointed.

Ingredients:

  • 4 boneless chicken breasts (thinly sliced)
  • 1 onion (sliced)
  • 2 carrots (sliced)
  • 3 potatoes (peeled and diced)
  • 4 cups chicken broth
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp flour
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup panko bread crumbs
  • 2 eggs (beaten)
  • 1 cup all-purpose flour
  • Vegetable oil (for frying)
  • Cooked rice (for serving)

Instructions:

  1. In a large pot, heat the vegetable oil and butter over medium-high heat. Add the onion and cook until softened, about 2-3 minutes.

  2. Add the carrots, potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 10-15 minutes.

  3. In a small bowl, mix the flour, curry powder, garam masala, cumin powder, turmeric powder, garlic powder, salt and pepper together. Add this mixture to the pot and stir well. Simmer for another 10 minutes until the sauce thickens.

  4. While the sauce is cooking, prepare the chicken. Season the chicken breast slices on both sides with salt and pepper. Dip them first in the beaten eggs, then in the flour, shaking off any excess, and finally coat in the panko bread crumbs.

  5. Heat the vegetable oil in a large pan over medium-high heat. Fry the chicken slices until golden brown and crispy on both sides. Drain on paper towels.

  6. Serve the katsu curry over cooked rice, topped with the crispy chicken slices. Enjoy!