In today’s recipe, I have attempted Chicken Tonkatsu with the curry but you can use any meat i.e. pork as you wish.
Chicken Tonkatsu: 2 chicken breasts 1/4 cup flour 1 egg, beaten 1/4 cup Japanese panko breadcrumbs
Salt and pepper
Cooking oil for deep frying Curry: 1 carrot, chopped into chunks 1 large potato, peeled, and cut into chunks 1/2 white onion, quartered 2 roux cubes from S&B Golden Curry 100gram packet 1 tablespoon oil 2 cups water
Start off by preparing the Tonkatsu. Lightly pound breast with the back of a knife to flatten the meat.
Sprinkle and rub salt and pepper generously onto the meat on both sides. Coat each with flour, then dip into beaten egg, then coat it with panko breadcrumbs. Using your fingers, press the breadcrumbs onto the meat to ensure it is nicely coated.
Heat up enough oil in a pan for deep frying. When the oil is hot, place the meat slowly into the pan.
Fry the meat until it is cooked and browned, for about 2-3 minutes each side. When it’s cooked, set it aside on paper towels to soak off the extra oil.
Next, prepare the curry. Heat up oil in a pot, then when hot, saute the onions, potatoes, and carrots until softened.
Add the water in and then the curry roux cubes. Using a soup ladle, break the cubes and stir well to make sure there are no lumps in the curry sauce. Turn down the heat and simmer the vegetables for 10 to 15 minutes, until the vegetables are soft enough to your liking.
To serve, place the tonkatsu onto the plate (with rice on the side) and then ladle the curry over the tonkatsu.
If the stew is too thick, do add extra water as necessary.
Keywords: Japanese Food, Chicken Katsu Curry, Chicken Curry