Thursday, August 21, 2014
Chicken Katsu Curry
I first learned about Chicken Katsu Curry when I heard Benji & Judy talk about it on their vlog, itsJudysLife. I didn't know exactly what it was, but I knew that it would be something I liked. A mix of Japanese and Indian flavors = my personal heaven. I decided to search for video recipes on YouTube instead of written recipes in hopes that I would better understand what exactly is Chicken Katsu Curry. As it turns out, Chicken Katsu Curry is a Japanese curry which is a staple dish not only in Japan, but in Japanese restaurants all over the world. Where have I been?
I found this simple (in terms of cooking skill level) and informative recipe from Vah Chef. The recipe was very easy to follow, but I have to warn you, it requires quite a bit of kitchen ware---lots of plates, bowls, pots & pans were used, which meant quite a bit of clean-up, but honestly it was worth it. Knowing that, this is definitely more of a weekend meal, considering the preparation & clean-up time. I didn't follow all of the measurements exactly....I ended up adding a little more of most of the ingredients in the sauce because I like my meals saucy, and I wanted to make sure I had enough sauce. Nothing drives me more crazy than a meal that lacks sauce, dressing, condiments, etc. There ended up being enough sauce for both Tomas & myself, plus some extra, which we ended up eating with the leftover rice the next day.
The only problem I had with making this recipe was that when I went to cut my fried chicken cutlets, the breaded coating started falling off. I'm not sure if this was because of how I fried them, for how long I fried them, or due to my dull cutting knife. I should also mention that I substituted the panko bread crumbs with regular breadcrumbs since that is what I had in the house. Any ideas on why the fried coating would fall off of the chicken?
Either way, the taste was on point. How can I say the taste was "on point" if I've never had chicken katsu curry before? I don't know, but it's what I would imagine a good chicken katsu curry to taste like. The mix of a little bit of sweet (the honey), a little bit of salt (the soy sauce) and a little bit of spice (the curry) is the kind of flavor combination that is right up my alley, or even better, right up my "stairway to heaven." I WILL be making this again, and probably very soon. ;-)
Have you ever tried Chicken Katsu Curry before?
Do you prefer Indian or Japanese curry?