Curry was introduced in Japan over a hundred 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 featuring Gordan Ramsey to some videos with only a handful of views. I took their best parts and in my opinion, created a very simple recipe for this fine example of Japanese comfort food.
- Large onion
- 2 large carrots
- 2 potatoes
- Garlic/Ginger – 1 Table Spoon paste
- Water – 5 cups
- Golden Curry Cubes – 12 cubes (entire package) for 12 servings – can be bought here
- Chicken tenders
- 1 Egg
- Panko Bread crumbs
- 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 large chunks potatoes and carrots and add to onion mixture after a few minutes.
- Add water according to golden curry package instructions. I added one whole packet for the number of veggies that I had
- After 5 mins add golden curry cubes
- Put on medium heat and cover until veggies soften and sauce thickens
Method for Katsu
- Tenderize chicken tenders with a mallet
- Sprinkle with salt & pepper
- Prepare 3 bowls. First bowl with flour, second bowl with beaten eggs, third bowl with panko bread crumbs.
- Dip chicken in each bowl covering completely – Order – Flour/Beaten Eggs/Panko Breadcrumbs.
- Then fry in hot oil for 2 to 3 minutes per side.
Add rice to a bowl and pour the curry over it, garnish with 1/2 boiled egg (to get the perfect boiled eggs: submerge eggs in boiling water for exactly 6 mins 30 secs, the immediately put in an ice bath then peel and cut in half. Add spring onions, Cilantro and fried chicken Katsu.