Curry was introduced in Japan over 100 years ago by the British during their colonial rule over India. The flavor of the curry changed slightly from its initial starting point, incorporating regional flavors and resulting in something quite unique. This, to me, is what makes it special.
To get this recipe right, I watched a ton of YouTube videos – ranging from the most popular (like Gordon Ramsey) to some videos with only a handful of views. I took their best parts and created a very simple recipe for this fine example of Japanese comfort food.
- 1 Large onion
- 2 large carrots
- 2 potatoes
- Garlic/Ginger – 1 tablespoon paste
- Water – 5 cups
- Golden Curry Cubes – 12 cubes (entire package) for 12 servings
- Chicken tenders
- 2 Beaten eggs
- Panko Breadcrumbs
- Salt & Pepper
- Boiled Eggs
- Spring Onions
- Freshly Chopped Cilantro
Method for Curry
- Finely chop onions and sauté with some oil until softened.
- Add garlic/ginger paste.
- Chop in chunks of the potatoes and carrots and add to onion mixture.
- Add water according to golden curry package instructions.
- After 5 mins add 1 packet of golden curry cubes.
- On medium heat, cover until veggies soften and sauce thickens.
Method for Katsu
- Tenderize chicken tenders with a mallet.
- Sprinkle with salt & pepper.
- Prepare 3 bowls in order. First bowl with flour, second bowl with beaten eggs, third bowl with panko bread crumbs.
- Dip the chicken in each bowl completely covering it (flour, then eggs, then breadcrumbs).
- Fry in hot oil for 2 to 3 minutes per side.
Method for Garnish
- Boil egg and slice in half (to get the perfect boiled eggs: submerge eggs in boiling water for exactly 6 mins 30 secs, then immediately put in an ice bath and peel)
- Finely dice the spring onions and cilantro
Method for Assembly
- Add rice to a bowl and pour the curry over it.
- Garnish with 1/2 boiled egg.
- Add spring onions and cilantro.
- Top with the fried chicken Katsu.