Japanese Katsu Curry - Chicken, Pork & Shrimp
Japanese Katsu Curry - Chicken, Pork & Shrimp

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, japanese katsu curry - chicken, pork & shrimp. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Deep fry the meat until golden brown, make sure to flip on the other side for even cooking. chicken, shrimp and pork are pretty fast to cook. SERVE TO YOUR FAMILY: Curry is best served with steamed rice! Grab a plate, scoop a cup of steamed rice and spread it on the left part of the plate. Today's recipe is a rich and flavorful Japanese katsu curry.

Japanese Katsu Curry - Chicken, Pork & Shrimp is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Japanese Katsu Curry - Chicken, Pork & Shrimp is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook japanese katsu curry - chicken, pork & shrimp using 25 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Japanese Katsu Curry - Chicken, Pork & Shrimp:
  1. Prepare KATSU FRY:
  2. Make ready 1 piece Chicken Breast
  3. Make ready 7 pieces Shrimp
  4. Prepare 2 pieces Pork Cutlet
  5. Prepare 1-2 pieces Egg
  6. Make ready 1 cup All-Purpose Flour
  7. Take 1 cup Breadcrumbs
  8. Prepare 2 cups Oil
  9. Prepare Iodized Salt
  10. Take Ground Black Pepper
  11. Get CURRY SAUCE:
  12. Take 2 tbsp Oil
  13. Make ready 1 bulb Garlic
  14. Prepare 2 pieces White Onion
  15. Get 2 pieces Carrot
  16. Make ready 2 pieces Potato
  17. Prepare 1 piece Red Bell Pepper
  18. Take 1 liter Water
  19. Take 4 cubes Curry Roux
  20. Take 3 tbsps Honey
  21. Prepare 3 tbsps Tomato Ketchup
  22. Prepare SIDES:
  23. Prepare 3 cups Rice
  24. Prepare 3 pieces Egg
  25. Make ready Fukujinzuke

This recipe is for katsu curry with pork, but chicken, as well as vegetables (flattened and coated in breadcrumbs), are also popular variants. Add oil and sauté the garlic, followed by the onion. It's a bit thick, resembling a stew, and is traditionally seasoned with S&B curry powder and some fruit, for sweetness. A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken.

Steps to make Japanese Katsu Curry - Chicken, Pork & Shrimp:
  1. PREPARE THE VEGETABLES: Chop the garlic. Slice the onion. Cut the carrot and potatoes into cubes, about 1-inch thick. Cut the bell pepper into squares, about 3/4-inch. ©homebasedchef
  2. COOK THE CURRY SAUCE: Heat the pot over medium-high heat (160C). Add oil and sauté the garlic, followed by the onion. Add the carrots, potatoes and bell pepper and continue to stir for 5 minutes. Add 1L of water and boil for about 10 minutes. Lower down the heat (120C) and add in the curry roux. Mix very well to make sure that the curry roux are all diluted.
  3. Add in the honey and tomato ketchup and mix well. Simmer for about 15-20 minutes, stirring occasionally to make sure that the sauce doesn't stick on the bottom of the pot. The sauce will start to thicken. Turn the heat to low (70C) and continue cooking for 5-10 more minutes until the carrots and potatoes are cooked to your desired tenderness. You'll notice that the potatoes become smaller compared to its original cut size; the starch of the potato actually helps thicken the sauce.
  4. PREPARE THE MEATS FOR THE KATSU FRY: Make sure to wash the chicken, shrimp and pork with clean water and then drain them. - - To split the chicken breast in half: Place the boneless skinless chicken breast on a cutting board and hold it flat with your non-dominant hand. Then using a sharp knife, slice the chicken breast horizontally into two even pieces. Season with salt and pepper.
  5. To butterfly the shrimp: Pull off the heads and legs then peel off the shell leaving the tails on. Gently run the knife at the shrimp's back and remove the digestive tract or vein by lifting it out or by using a paper towel. If the vein breaks, run water through it to clean. Then make shallow slits on the shrimp to flatten and spread it like butterfly wings. Season with salt and pepper.
  6. To tenderize the pork: Make sure you have removed the skin to avoid curling when frying. Use the mallet to break up the muscle fibers of the meat. Do this on both sides of the meat until the thickness is reduced to half. If you don't have a mallet, you can use: - a knife, a fork or your fist. Season with salt and pepper.
  7. BREAD THE MEAT: Prepare your breading assembly line. You need three bowls or containers - for all-purpose flour, beaten egg, and breadcrumbs. Cover the meat in flour and shake off the excess. Dip the meat in the egg. Cover the meat in breadcrumbs.
  8. COOK THE KATSU FRY: Heat frying oil in a pan. Make sure it is hot enough before you place your meat in it. To test, when you see the oil producing bubbles on the surface of the pan, drop a small piece of breadcrumb. If the oil reacts as desired, you can start frying. If the sample breadcrumb seems to absorb to oil, wait a bit til the oil is ready. Deep fry the meat until golden brown, make sure to flip on the other side for even cooking… chicken, shrimp and pork are pretty fast to cook.
  9. SERVE TO YOUR FAMILY: Curry is best served with steamed rice! Grab a plate, scoop a cup of steamed rice and spread it on the left part of the plate. Scoop a portion of the curry sauce, make sure to include potatoes, carrots and bell pepper and place it on the right part of the plate overlapping some of the rice. Place your preferred katsu meat on top of the curry sauce. And for the sides, you can add soft-boiled egg and fukujinzuke or pickled daikon radish. YUM!

It's a bit thick, resembling a stew, and is traditionally seasoned with S&B curry powder and some fruit, for sweetness. A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken. Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level.

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