Hi , YouTubers .
It's Gizzi here and I'm gonna be showing you how to make chicken katsu curry .
It's probably the simplest curry to make , but it's also one of the mildest to eat .
So if you haven't felt like you wanted to give curry go till now .
This is definitely a way to do it .
So let's get cooking .
So just about a tablespoon of oil in the bottom of the pan just fry off onions almost in the same way as if you were making a stew .
Base the onions .
As they cook down , they're gonna add a sort of savoury tinge to the dish , and then the carrots add a sweetness to it .
Cook these down until they've lost quite a lot of their water and they get a tiny bit caramelise around the outside .
Now we're just gonna bnk in some whole garlic cloves here that have been peeled and then I'm gonna bay leaves in there .
Fresh bay , really not a Japanese ingredient .
This is really starting to come down now , But what I'm gonna do , in the meantime , is pan my chicken .
You have to .
Something is to coat it in bread crumbs generally so to do that , just flour it from the flour into the egg and from the egg into the breadcrumb .
So it's really perfectly coated , and it's not gonna be going anywhere .
So about 100 grammes of plain flour .
I'm gonna season that with some salt and some pepper .
Just get that bit of stir .
It's coming on nicely .
Then I'm gonna get a couple of eggs and then I'm just gonna break those up and give them a bit of a whisk .
We've got some bread crumbs .
I use panko bread crumbs .
Now , this is Japanese type of bread crumb , and they stick out when you fry it .
They could come really crackly .
And if you can't find them , you can obviously make normal bread crumbs .
I'm then just gonna put in some curry powder .
It's about two tablespoons of that , and I've used Japanese curry powder just because it's more authentic .
If you can't find that , just get the most basic mild curry powder you can get your hands on .
Add in some plain flour .
This is just gonna be used to thicken it up , and it sort of makes a ro at the base of this .
It kind of goes a bit claggy for a stage , but work with it .
We are gonna very slowly pour in some fresh chicken stock .
So as if we're making a white sauce , We're kind of bringing this together , knocking all of the lumps out .
We're just gonna let this bubble away for about 20 minutes .
15 , 20 minutes .
We want that to reduce down , to become a pour thick gravy somewhere between gravy and custard .
That sounds a bit gross , but yeah , that's about the right thing .
Chicken time .
We coat it in the flour , then in the egg , which acts like glue and then in the bread crumbs .
And you only do it the once .
A lot of people think you have to twice penny things you really don't .
All right , it's thickened up .
I mean , that custard vibe I was talking about earlier kind of makes sense now , doesn't it ?
We're gonna finish this off by doing a dash of cara , two teaspoons of brown sugar and about a tablespoon of soy sauce .
Some people like to serve their katsu curry with the chunks in it .
I'm gonna go more for the purest version , where you actually just sieve out all the lumps .
Some people even like to whiz their katsu curry and you can totally do that .
And the thing you're taught not to do when you're in school is to sie it all at one go like I just did Pour this into a slightly smaller pan just to keep it warm , I think .
Now , time to cook our chicken .
Go for a really light oil vegetable ground nut .
Now I'm gonna put in my chicken .
This is actually my favourite thing to eat .
I think you can't go wrong with it , can you ?
I'm just gonna flip the chicken over now and that is looking good to actually fry .
It probably isn't going to take any more than 10 minutes .
How do you know if chicken is over or undercooked that the easiest way to do it would be to cut into it ?
But also you can listen out .
You can hear now that it's starting to flatter a bit more , which means that some of the juices from the middle are coming out , which means that the centre is getting some heat to it .
Another thing is , obviously one side is thicker in the other , and I'm going to baste the thicker end with some oil just to encourage heat from both sides .
These are pretty much done .
And what I've got here is some cooked sushi rice and then just some salad leaves .
I've gone for a few different Japanese micro herbs to be particularly in vogue .
And then we're just gonna dress those with a few different types of pickle .
So we've got some Japanese pickles here , radishes and beetroots and , um , spring onions , which are in kind of Japanese pickle we've made .
So I'm gonna add some of these pickles to my salad .
And then we've got some of this pickle Dion too .
So Dion's like a radish .
It's like one of those really long , white radishes you get and they eat them all over Japan .
I'm gonna put some olive oil just to dress these leaves a little bit , going in with my hands , which obviously clean .
It's all ready to go .
So I'm gonna get ready to plate up .
So the thing about sea shore I mean , you can use whatever rice you want .
To be honest , I really like sushi rice because it's classically what you would eat in Japan and I'm gonna slice , Add chicken perfectly cooked .
OK , I'm gonna pour over the katsu curry sauce now .
Good ladleful .
You want that to cover both the chicken and the rice and then plump and salad on there ?
That is my chicken katsu curry .
It's my favourite bit .
I get to eat in .
It's crunchy .
A little bit of sweetness in there .
It's just damn delicious .
If you like this recipe and you want to see more , then obviously like it .
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Um and thank you very much .
I'll see you again .
It was bye .