Japanese Chicken Katsu Curry

Curry was introduced to Japan by the British who took it from India but this curry differs from the Indian-style curry. It can be made of Fish, Chicken or Vegetable cutlets served on Katsu sauce. 

Chicken Katsu Curry

Chicken

·         2 Chicken Breasts> flatten them in a plastic bag with a rolling pin to 1 cm thick.

·         ½ cup flour + 1 tsp Paprika Powder + 1 tsp Black Pepper + 1 tsp salt > Mix

·         1 egg > beaten

·         200g bread crumbs

 

Katsu sauce

·         2 tbsp Oil

·         2 tsp crushed Garlic

·         1 Onion diced

·         1 tsp Paprika powder

·         ½ tsp Black Pepper

·         2 tbsp Soy sauce

·         1 cup coconut milk

·         1 tsp sugar

·         2 cups of chopped carrots

·         2 cups of chopped sweet potatoes 

Garnish

·         2 onion leaves> crushed

·         2 teaspoons white sesame seeds 

Cooking

Sauce: Lightly fry onion and garlic in oil, add everything else, cook for ten minutes. If necessary, add salt to taste and water so that the sauce is not too thick and not too thin. Let the sauce cooled, then blend it using a blender. 

Chicken: Coat chicken with Flour> Eggs> breadcrumbs and fry in oil over medium heat (4-5 minutes each side or until cooked).

Serve

Cook sushi rice or jasmine rice, fill a small bowl, press it a little, turn it upside down, place the chicken breast (whole or sliced) on one side of the plate, pour the sauce on top or on the sides of the plate, sprinkle sesame seed and chopped green onion over.