Chicken Katsu Curry

Sometimes it takes relatively few ingredients to create something that is really good. One might expect something different, more profound or more intense, but it often has something to do with one’s own perception and the openness with which one confronts a court. Try, let it work, take time, judge.

A curry is associated with a slopky-spicy dish, which is especially assigned to the countries of India, Thailand or Srilanka. Who doesn’t know the old menus from the nineties, which have scored with innovative curry dishes such as fruit curry or bombay curry with rice. Yes, the wild mix of canned fruit, curry powder and cream sounds a bit strange to today’s curry lover, but was the absolute hit at the time and really not untasty.

The Katsucurry is similar to the Japanese curry comes with relatively few ingredients, which is normal for Japanese cuisine anyway, but in combination with crispy chicken makes a really tasty dish! The special thing about this dish is the individuality of the individual components. A fruity, spicy curry sauce also meets a crispy breaded chicken katsu. Each dish in itself a true poem but together a perfect revelation.

Chicken Katsu Curry. Ingredients for 2 people:

For the Chicken Katsu:

300g chicken breast

2 eggs

50g flour

50g panko flour

2 tbsp rice flakes

1 tbsp sesame

1 tbsp. Salt

200ml sunflower oil

Togarashi Spice*

For the curry:

1 onion

2 cloves garlic

1 carrot

1 tsp brown sugar

1 1/2 tsp curry powder

1 tsp garam masala*

1 tbsp light soy sauce

1/2 mango

300ml chicken broth

2 tbsp oil

2 tbsp flour

In addition:

1 lime

100g rice of your choice

1 Norileaf

1 tbsp coconut cream

That’s how it’s done. Chicken Katsu Curry:

1. For the curry, peel onion, garlic, carrot and mango. Cut the onion into coarse cubes, finely chop the garlic, cut the carrot into 1cm thick slices and cut the mango into 1cm cubes.
2. In a saucepan, heat the oil and fry the onion, garlic and carrot at a medium temperature. After 2 minutes, add the flour and curry powder, mix with the other ingredients and wipe off with the chicken broth. Add sugar, garam masala, soy sauce and mango cubes. Stir in the curry once and simmer at a medium temperature for about 20 minutes. Stir occasionally.
3. For the chicken katsu, halve the chicken breast in width. Then tap slightly flat with a flat and heavy object.
4. For the panade, whisk the eggs and place in a shallow bowl. Place the flour on a flat plate and mix panko flour together with the rice flakes and sesame. Put them on a flat plate.
5. Now salt the patted chicken pieces a little, turn from both sides in the flour, then dip into the egg and finally pan with the breadcrumb mixture.
6. Heat the oil to approx. 160° and bake the chicken katsu from both sides golden brown. Then drain a little on a kitchen towel and season with togarashi.
7. Meanwhile, cook the rice according to instructions.
8. Cut the nori leaves into fine stripes and small triangles. I also turned the triangles briefly into egg, breaded and baked them in hot fat. That’s really delicious!
9. To arrange, cut the schnitzel into strips and place on a plate. Put the rice next to it. Add the curry with a trowel. Add some of the coconut cream. Garnish with the baked and sliced nori leaves and half a lime.

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