PERFECT Japanese Chicken Katsu Curry (Japanese Curry with Chicken Cutlet)

Hello from .

So do you like fried chicken ?

What about curry ?

Fried chicken ?

Good curry .

Nice .

Then what if I combine those two ?

I know it's so hard to believe , but it's a real thing .

All right , let's get started today .

We are making cuts curry .

Ultra crispy fried chicken with nice and creamy Japanese curry .

Is there anything you would love ?

No impossible , but you might think it's difficult to make , but don't worry about it .

As always with me , nothing is gonna be a problem .

So buckle up .

Let's make the curry first for this .

You will need onion , carrot potato and Japanese curry mix .

Of course , I could make it completely from scratch with various spices and that could be more delicious .

But let me give you two reasons why I don't do that first .

You don't want to buy all this stuff and I'm pretty sure you're not gonna use it again after this recipe .

No .

Is that just me then ?

Sorry about that second .

Getting one of these will be a lot cheaper , but it doesn't mean we have to compromise the flavor because I won't let that happen .

So it's your choice expensive .

And complicated one or something quick and delicious .

Alright , let's prep the onion .

First slice four large onions thin as you can .

Just like when you make a French onion soup , we're gonna be setting these onions and they're gonna take a little while to cook .

So try to cut these as thin as you can otherwise it can't take more than three hours .

And if that happens , I'm not responsible .

Next , get yourself a carrot and sweet potatoes and then cut them into nice big chunks .

Now , some of you might want to ask , Aaron , aren't they supposed to be pretty ?

I think they should float in the curry like a stew .

I'm so glad you brought that up today .

We're not gonna make that typical Japanese curry , which looks like a little stew .

We're gonna make a really creamy and velvety curry , which means we're gonna this later .

So don't worry about the shape .

Now , take out your pot and three responsible oil and he it over medium heat once it gets nice and hot at all the onions and sati for 40 minutes or until deep caramelize during the time .

If it's likely to burn the reach the heat to low or at a small amount of water , don't worry about it .

Cooking is no math .

That's totally fine .

Meanwhile , in another wall or pan add one teaspoon of cooking oil and place it over medium heat once that's hot at all , the carrots and potatoes and let them cook for about 10 minutes or until nice and golden brown .

This little detail will add a ton of flavor and that's gonna take your curry to the next level .

Once your onions are beautifully deep caramelized , add three tablespoons of tomato paste , one tablespoon of cumin powder and let it cook for about one minute .

Keep it in eight cups of water , 1.5 tablespoons of chicken powder , one tablespoon of soy sauce , one tablespoon of water sauce , potatoes , carrots and give it a good stir cover with the lid and let it simmer for about 30 minutes over medium low heat .

When time's up , remove it from the heat and add 220 g of Japanese curry .

Mix two tablespoons of unsalted butter and give it a good stir until it's well combined and take an immersion blender and blend this until it's nice and smooth what you don't have this don't worry about it .

You could also use a blender .

But if you do it when it's hot , it's gonna explode like a green egg .

So please wait until it's completely cooled down .

I told you .

So if that happens , I'm not responsible .

Now , all you need to do is put it on a gentle head and there you have it .

Your creamy Japanese curry this time .

Let's work on the chicken katsu when the curry meets this ultimate crispy chicken kale .

Trust me , it's gonna be fantastic for this .

You will need chicken A P flour eggs and some panco bread crumbs .

Now , some of you might wanna ask Aaron , can I skip that ?

Panco ?

Sadly , my answer is no , because this will bring that amazing crispiness in your mouth just like Tokyo treat .

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All right , let's prep the chicken .

To be honest , I kind of prefer chicken thighs .

But today I think I have to use chicken breast because of someone .

If you are married , listen , happy wife , happy life , but don't get me wrong .

It's not because I'm afraid of Claire .

True story .

If you look at your chicken breast , it's not even in thickness , which means when it's deep fried , some parts might get overcooked but others might get undercooked .

So let's make it even .

Huh ?

Just put it in a plastic bag and pound it up with a meat mallet sauce , pan wine bottle or anything that works for you .

But don't make this poor little thing into mush .

It's not your eggs .

Once it gets nice and flat season both sides with salt and pepper but not too much because we're gonna have with amazing curry anyhow .

Now for the breading station , take out some trays and fill them with flour .

A couple of eggs and some panco bread crumbs .

Grab a piece of chicken breast and cut it in the flour .

Make sure it gets all around and shake off the excess .

Move on to the beaten eggs and then in the bread crumbs here , you need to cover the good amount of bread crumbs and gently press it it down so that every single side is totally coated with panco .

Otherwise you might end up with some naked chicken breast that nobody wants .

All right , the chicken is ready to go .

Let's get cooking , fill the warm or pot with enough oil and heat it to 170 °C or 340 °F .

Once it reaches the temperature and in the chicken and cook for about 6 to 8 minutes here .

Do not overcrowd the pot and do this in batches like one or two at a time .

It will be perfect wise , it will lower the oil temperature too quickly , which means you can get that ultimate crispy chicken katsu at the end .

Once your chicken is beautifully golden brown and crispy , take it out and let it rest on a cooling rack and then just rip it with the remaining chicken pieces .

That's it while that's resting .

Let's chop some green onion for garnish and then carefully slice your beautifully cooked chicken kau .

Alright .

Everything is ready .

Let's put it all together , get yourself a plate and add a bottle , cook the rice and then pour in some our gorgeous curry and place the chicken on top .

Of course , you could serve it now .

But if you want to feel like you're eating at a Japanese restaurant , add some Japanese pickled scallions and ginger .

Trust me , they're really gonna boost up the flavor last but not least garnish with green onion .

Then our cut curry is done .

All right , let's go .

Our taste tester .

It looks so beautiful .

You can come to it .

I'm super excited .

Let's try .

Oh hm .

You ready ?

Mm mm .

Wow .

You go .

You go .

Hm .

Mm .

This time let me try with rice and here we go .

Let's try .

Hm hm hm .

Mm It is super delicious .

So I strongly recommend this but if you still hesitate to try this because it sounds like a too much work for you .

How about making the first day curry day , second day , chicken cut day , third day , put it all together and enjoy the chicken curry day .

You will think yourself later so good .

Today I showed you how to make curry .

How was it ?

It's not that difficult , right ?

Once you try , you will notice it's way easier than you think .

I guarantee it .

So , stop worrying and try .

If you do , you will taste the best Japanese dish that you ever had .

All right .

This is it for today and I'll see you next time .