How To Serve Chicken Katsu Curry: A Step-by-step Guide

Chicken katsu curry is a beloved Japanese dish that combines crispy chicken cutlets with a rich and flavorful curry sauce. Serving this delectable dish properly enhances its appeal and elevates the dining experience. In this comprehensive guide, we will delve into the intricacies of how to serve chicken katsu curry, ensuring that every bite is a culinary masterpiece.

Choosing the Right Cutlets

The foundation of a great chicken katsu curry lies in the quality of the chicken cutlets. Opt for boneless, skinless chicken breasts or thighs that are evenly thick for consistent cooking.

Preparing the Cutlets

Pounding: Tenderize the cutlets by pounding them gently with a meat mallet or rolling pin. This helps flatten the meat and reduces cooking time.

Breading: Season the cutlets with salt and pepper, then dip them into flour, beaten eggs, and finally, panko breadcrumbs. The panko will give the cutlets their signature crispy texture.

Frying the Cutlets

Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Carefully add the cutlets and fry for 5-7 minutes per side, or until golden brown and cooked through.

Making the Curry Sauce

Ingredients:

• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, chopped
• 1 tablespoon vegetable oil
• 1/2 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1/2 cup Japanese curry roux
• 1/4 cup soy sauce
• 1 tablespoon honey

Instructions:
1. Sauté the onion, carrots, and potatoes in vegetable oil until softened.
2. Stir in the flour and cook for 1 minute.
3. Gradually whisk in the broth until smooth.
4. Add the curry roux, soy sauce, and honey.
5. Bring to a boil, then reduce heat and simmer for 15 minutes, or until thickened.

Assembling the Dish

Plating: Arrange the crispy chicken cutlets on a bed of steamed rice.

Pouring the Sauce: Generously pour the hot curry sauce over the cutlets, ensuring that they are evenly coated.

Garnishing: Garnish with shredded cabbage, pickled ginger, and a sprinkling of green onions for freshness and color.

Serving Tips

• Serve hot with a side of Japanese pickles or a green salad.
• If desired, add a dollop of Japanese mayonnaise or tonkatsu sauce for extra flavor.
• For a more authentic experience, serve in a traditional Japanese lacquered bowl.

Accompanying Sides

• Steamed rice
• Japanese pickles (tsukemono)
• Green salad
• Miso soup

Storage and Reheating

• Storage: Store leftover chicken katsu curry in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the curry in a microwave or on the stovetop over medium heat until warmed through. The cutlets can be reheated in an oven at 350°F (175°C) for 10-15 minutes, or until crispy.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts for the cutlets?
A: Yes, chicken thighs are a great option for juicier and more flavorful cutlets.

Q: What is a good substitute for Japanese curry roux?
A: You can use Thai red or green curry paste as a substitute for Japanese curry roux.

Q: How can I make the curry sauce spicier?
A: Add more Japanese curry roux or a dash of cayenne pepper to taste.

Q: What are some other ways to garnish chicken katsu curry?
A: Try garnishing with sesame seeds, nori seaweed strips, or a drizzle of sesame oil for extra umami.

Q: Can I make chicken katsu curry ahead of time?
A: Yes, you can make the curry sauce and cutlets separately and assemble the dish just before serving.