Day 51: Katsu curry

I have to admit, it’s great to have an older sibling who can cook well! My sister was missing her college and her friends and was reminiscing about how they would make this curry at least once week. So I just thought it will be nice if somehow we could replicate the experience here under lockdown. We did have fun, with music on, pots and pans everywhere and lots of chatter – just like her Uni kitchen

You can have this with either chicken or tofu. I’m giving you my sister’s recipe for the chicken.

Hope you enjoy it. Do let me know what you think of it!

Ingredients (general)

-3 bowls of boiled rice

-10-12 thin slices of cucumber

-fresh coriander to garnish

Ingredients for the curry

1. 1 carrot

2. 1 potato

3. 1 onion

4. 750 ml chicken stock

5. 2 tsp curry powder

6. 1/2 tsp garam masala

7. 1/2 tsp chilli powder

8. 1 tsp haldi (turmeric) powder

9. 1/2 tsp soya sauce

10. 1/2 cup coconut milk

11. 1/3 tsp sugar

12. 1 tbsp ginger garlic paste

13. 2 tbsp oil

14. 3 tbsp flour

Method for the curry

1. Slice the onions

2. Wash peel and slice the carrots. Wash peel and chop the potatoes. Boil the vegetables in a pot of water. Drain and keep it aside.

3.Heat the wok. Add oil. Add the onions and stir for 2 minutes or till it’s light brown

3. Add the ginger garlic paste. Stir for a minute

4. Add all the spices and stir for 30 seconds

5. Add the flour and cook for 30-40 seconds.

6. Add the stock slowly and keep stirring otherwise the flour will stick to the bottom of the pan and burn.

7. Add the coconut milk and stir

8. Add the soya and sugar and stir.

9. Cook for 10-15 min and then switch off gas and let it cool.

10. Once cooled , put it in a mixie and blend till smooth.

11. Put it back on the wok and heat it .

12. Add the potatoes and carrots and stir for a minute. Reduce heat to low and keep it while you are frying the chicken fillets

Ingredients for the chicken

1. 3 chicken fillets

2. 1 egg

3. Breadcrumbs

4. 1/2 tsp chilli powder

5. 1/2 tsp salt

6. 1 tbsp ginger garlic paste

7. Oil for pan frying the fillet

Method for the chicken

1. Wash and pat dry the chicken fillet.

2. Beat an egg and add chilli powder, ginger-garlic paste and salt and dip the chicken fillet in the egg batter and then put it on a plate full if breadcrumbs. Turn the fillet and coat the other side.

3. Do the same for the other two fillets. Put it separately on a plate and keep in the fridge for at least 2 hours. This can be done a day before also if you want to save time.

4. Heat oil in a pan and then put the fillet in and let it remain there for 2-3 minutes. Flip the side and let it remain there for another 2-3 minutes. Do this for all 3 fillets.

5. Put the fried fillet on a chopping board and slice it horizontally. Not too thin nor too thick. More like potato wedges.

To plate up

1. Make a bed of boiled rice.

2. Put the sliced chicken fillet (fry and slice only when your curry is ready)

3. Pour some of the curry on top.

4. Put some cucumbers on the side

5. Garnish with fresh coriander.

5 thoughts on “Day 51: Katsu curry

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