Katsu Chicken Curry

Katsu Curry is simply Chicken Schnitzel with curry and rice. This recipe uses a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Katsu (Chicken Cutlet - Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. Great Southern Truffles Truffle Honey adds beautiful sweet truffle taste to the Katsu Chicken. It’s so delicious and filling.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 2

Ingredients:

Chicken Katsu:

• 2 Bonless chicken thighs

• 50ml soy sauce

• 10mlseasame oil

• 15ml Great Southern Truffles Truffle Honey

• 25ml water (if wanting to add spice add in 15ml of Great Southern Truffles Truffle & Spice)

• 100gm flour

• 2 eggs

• 100gm panko bread crumbs

Curry Sauce:

• 1 pack S&B Golden Japanese curry mix or 1 pack House Vermont Curry

• 300gms onion

• 100gm carrot

• 600ml chicken stock

Instructions

Chicken Katsu:

1. In a small pot add in all of the marinade ingredients (soy sauce, sesame oil, Truffle Honey, water and/or Truffle & Spice) and bring to a gentle boil to allow ingredients to combine.

2. Allow to fully cool before adding in chicken thighs for 1-2 hours (can marinade for up to 48 hours).

3. After marinating, crumb the chicken thighs with flour, egg and bread crumbs making sure all surfaces of the chicken is coated well.

4. Heat oil in a deep-frying pan to 170-180°C. The amount of oil should be about 3-3.5cm/ deep.

5. Gently place a fillet into the oil. Depending on the size of the pan, you may fry more than one at a time. But do not over crowd the pan.

6. Fry for about 3 minutes or until the bottom side is browned. Using tongs, flip the fillet and cook for further 3 minutes until the other side is browned.

7. Transfer the cutlet onto a tray lined with a couple of layers of paper towel to drain excess oil. Rest for 5 minutes.

8. Cut each chicken cutlet into 2.5cm wide strips. Serve with curry sauce and rice.

Curry Sauce:

1. In a pot heat some oil and sauté the onion and carrot.

2. Add in the stock and bring to the boil.

3. Once it starts to boil add in the curry mix and stir until fully incorporated allow to simmer for an additional 10 minutes.

   
   

Please visit our online shop to buy our Great Southern Truffles Products.