Chicken Katsu Curry Recipe
How to make chicken katsu curry: a Japanese classic comprising a panko-breaded chicken cutlet and rich curry sauce.
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Cooking tools:
- Spice grinder
- Mortar and pestle
- Wok
- Fine-mesh sieve
- Grater
- Kitchen scale
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Fork
- Wooden spoon
- Spatula
- Plate
Ingredients
- 1 tsp black peppercorns
- 1 tsp turmeric
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek
- ½ tsp fennel seeds
- ½ star anise
- 1 bay leaf
- ¼ tsp cayenne pepper
- 1 large onion (finely diced)
- 2 carrots (peeled and finely chopped)
- 3 cloves garlic (minced)
- 1 thumb-sized piece ginger (peeled and grated)
- 1 tsp MSG (optional)
- 65 g plain flour
- 500 ml chicken stock
- 100 ml coconut milk
- 3 tbsp light soy sauce
- 1 tsp sugar
- 2 skinless chicken breasts
- 2 eggs (beaten)
- 125 g panko breadcrumbs
- Neutral oil for frying
- Sea salt
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