Hot Chicken Katsu Curry

You can freeze your leftover coconut milk to whack in another curry another day.

Make sure the oil is piping hot before frying your katsu as you want the breadcrumbs to crisp up nicely without going soggy. You could even double-bread the chicken for a bit of extra crunch – just dip it back into the egg and breadcrumb mixes to make something even crispier.

Cooking techniques: There are a few cooking techniques that will be handy to know before you start cooking your chicken katsu curry. Some key techniques for chicken katsu curry include breading and frying. The chicken is dredged in flour, egg, and panko breadcrumbs for a crispy coating, then shallow or deep-fried until golden brown. The curry sauce involves sautéing onions, garlic, and carrots before simmering with stock and Japanese curry roux for a thick, delicious base. Grating an apple or carrot can add natural sweetness. The rice should be steamed for the ideal fluffy texture.

Substitutions and ingredients: There are a few substitutions you can make to ensure your curry is cooked to your liking; chicken can be swapped for pork, tofu, or vegetables, while panko breadcrumbs provide the crispiest coating but can be swapped with crushed cornflakes. Japanese curry roux is traditional, but curry powder with a bit of flour and butter makes a pretty good alternative.

Cookware: Essential cookware includes a frying pan for the katsu, a medium saucepan for the curry sauce, and a rice cooker or saucepan for perfectly steamed rice. Use a wire rack for draining fried katsu to maintain its lovely crispiness. Sharp knives are crucial for prepping ingredients, and a grater can help with carrots or apples.

Serving and storage: Serve chicken katsu curry hot, with rice and garnishes like pickled ginger or fresh herbs. Leftovers should be cooled and stored in airtight containers; curry sauce can be refrigerated for 3-4 days or frozen for up to a month. Reheat the sauce gently, adding a bit of water if thickened. Reheat katsu in an oven or air fryer to restore crispiness, and avoid the microwave to prevent any sogginess.