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chicken katsu curry (japanese chicken cutlet curry)


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Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 6


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Step 1

First, make the rice so it cooks while you cook the curry and chicken katsu.

Step 2

Place the uncooked rice in the rice cooker cooking bowl and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the cooking bowl inside the rice cooker. Follow the rice cooker instructions.

Step 3

Fluff the rice inside the cooker and leave on the "warm" setting until ready to serve.

Step 4

Place the uncooked rice in a cast iron pot or a pot with a thick bottom and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the lid on the pot.

Step 5

Cook the rice on high heat at first. Once it begins to boil, lower the heat to low-medium. Cook for 15-20 minutes without removing the lid. Turn off the heat and allow the rice to steam for an additional 10 minutes. Set the cooked rice aside.

Step 6

Next, while the rice cooks, make the curry.

Step 7

Stir-fry the vegetables - Add the oil to a large pot or dutch oven over medium heat. Once the oil heats, add the onions, carrots, bell peppers, and potatoes. Fry in the oil for 5-7 minutes, or until the onions soften.

Step 8

Cook in water - Add water to the to the pot and bring to a boil. Reduce the heat and cover the pot with the lid. Allow vegetables to simmer until the potatoes are tender, about 15-18 minutes.

Step 9

Add the curry blocks - Turn off the medium heat and add the Golden Curry blocks to the pot. Stir the mixture until the blocks are melted and completely incorporated. Turn the heat back on low heat and simmer for an additional 5 minutes to incorporate all of the flavors.

Step 10

Prepare chicken - Trim the fat off of the meat. Then, arrange a couple of chicken thighs in a flat layer inside of a gallon zip-top bag and remove as much air as possible. Use a meat tenderizer to gently pound until it is an even half-inch thickness. Remove the flattened chicken and set aside. Repeat until all of the chicken thighs are tenderized. Tenderizing the meat allows the pieces to cook evenly.

Step 11

Season chicken - Place the chicken in a large bowl and season the meat with ½ tsp kosher salt and ½ tsp black pepper.

Step 12

Create flour mixture - Place the flour in a shallow dish. Gently whisk in ½ tsp kosher salt, ½ tsp black pepper, garlic powder, and togarashi.

Step 13

Create egg mixture - In a mixing bowl, add eggs and milk. Beat the eggs and milk mixture until homogeneous. You can also omit the milk and just use eggs.

Step 14

Prepare panko - Place the panko in a shallow dish.

Step 15

Dredge chicken - Coat each piece of chicken with flour mixture and shake off excess flour. Then dip each piece in the egg mixture. Finally, coat both sides of each chicken piece in panko by pressing the chicken into the panko crumbs.

Step 16

Fry chicken - Heat 1 inch of oil in a large heavy skillet or dutch oven over medium-high heat. Place 2 or 3 pieces of chicken in the hot oil and cook for 3-4 minutes per side, or until the chicken is golden brown. Carefully remove crumbs from the oil with a mesh skimmer or spoon so they do not burn the oil after each batch is fried.

Step 17

Transfer the fried chicken to a wire cooling rack or a paper towel-lined plate.

Step 18

Once you have made curry, chicken cutlet, and rice, assemble the ingredients. Place the rice in bowls, then top with the Japanese curry, and add the chicken katsu last.