hi foodtubers is Gizzi here and i’m
going to be showing you how to make
chicken katsu curry it’s probably the
simplest curry to make but it’s also one
of the molders to eat so if you haven’t
felt like you wanted to give curry go
till now this is definitely way to do it
so let’s get cooking so just about a
tablespoon of oil and the bottom of the
pan just fry our onions almost in the
same way as if you’re making a stew base
the onions as they cook down they’re
going to add a sort of savory tinge to
the dish and then the carrots add a
sweetness to it put these down until
they’ve lost quite a lot of their water
and they get a tiny bit caramelized
around the outside now we’re just going
to bring in some whole garlic cloves
here that been peeled and then I’m going
to put a couple Phillies in their fresh
babe really not a Japanese ingredient
this is really starting to come down but
what I’m gonna do in the meantime is pan
a my chicken you have to pan a something
is to coat it in breadcrumbs generally
let’s 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 going to be going
anywhere so about 100 grams of plain
flour I’m going to season that with some
salt and some pepper
to get that bit of stats 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 they become really crackly and
you can’t find them you can obviously
make normal bread crumbs and 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 that’s just
going to be used to thicken it up it
sort of makes a roux at the base of this
it kind of goes a bit claggy
for a stage but work with it we are
gonna very slowly put 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 pourable thick
gravy
somewhere between Grady 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 breadcrumbs
and you only do it the once a lot 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 our masala 2
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 you
wouldn’t like to whiz their katsu curry
and you can totally do that I think
you’re talking a lot to do your high
school
to sever all at one go I just did pull
this into a slightly smaller hand just
to keep it warm now time to cook add
chicken go for a really light oil
vegetable ground up now I’m gonna put in
my chicken this is actually my favorite
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 gonna take any more
than 10 minutes how do you know if
chicken is overall undercooked that’s
the easiest way to do it would be to cut
into it but also you can listen out you
can hear now the it’s starting to
splatter a bit more which means that
some of the juices from the middle are
coming out which means that the center
is getting some heat to it
another thing is obviously one side is
thicker than the other and I’m gonna
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 inside of the leaves I’ve gone for
a few different Japanese micro herbs to
be particularly in vogue and then we’re
just going to dress those with a few
different types of pickle so we’ve got
some Japanese pickles here radishes and
beet roots and 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
pickled daikon
– so daikons like a radish it’s like one
of those really long white radishes you
get and they eat them all over Japan I’m
going to 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 you think about serum 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 I’m gonna slice our chicken
perfectly cooked
I’m going to pour over the katsu curry
sauce now good ladleful you want that to
cover both the chicken and the rice and
then flaunt some salads on there that is
my chicken katsu curry my favourite bit
I get to eat it it’s crunchy a little
bit sweetness in there it’s just damn
delicious you like this recipe and you
want to see more then obviously like
here and please subscribe and thank you
very much youtubers I’ll see you again
going to be showing you how to make
chicken katsu curry it’s probably the
simplest curry to make but it’s also one
of the molders to eat so if you haven’t
felt like you wanted to give curry go
till now this is definitely way to do it
so let’s get cooking so just about a
tablespoon of oil and the bottom of the
pan just fry our onions almost in the
same way as if you’re making a stew base
the onions as they cook down they’re
going to add a sort of savory tinge to
the dish and then the carrots add a
sweetness to it put these down until
they’ve lost quite a lot of their water
and they get a tiny bit caramelized
around the outside now we’re just going
to bring in some whole garlic cloves
here that been peeled and then I’m going
to put a couple Phillies in their fresh
babe really not a Japanese ingredient
this is really starting to come down but
what I’m gonna do in the meantime is pan
a my chicken you have to pan a something
is to coat it in breadcrumbs generally
let’s 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 going to be going
anywhere so about 100 grams of plain
flour I’m going to season that with some
salt and some pepper
to get that bit of stats 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 they become really crackly and
you can’t find them you can obviously
make normal bread crumbs and 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 that’s just
going to be used to thicken it up it
sort of makes a roux at the base of this
it kind of goes a bit claggy
for a stage but work with it we are
gonna very slowly put 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 pourable thick
gravy
somewhere between Grady 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 breadcrumbs
and you only do it the once a lot 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 our masala 2
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 you
wouldn’t like to whiz their katsu curry
and you can totally do that I think
you’re talking a lot to do your high
school
to sever all at one go I just did pull
this into a slightly smaller hand just
to keep it warm now time to cook add
chicken go for a really light oil
vegetable ground up now I’m gonna put in
my chicken this is actually my favorite
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 gonna take any more
than 10 minutes how do you know if
chicken is overall undercooked that’s
the easiest way to do it would be to cut
into it but also you can listen out you
can hear now the it’s starting to
splatter a bit more which means that
some of the juices from the middle are
coming out which means that the center
is getting some heat to it
another thing is obviously one side is
thicker than the other and I’m gonna
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 inside of the leaves I’ve gone for
a few different Japanese micro herbs to
be particularly in vogue and then we’re
just going to dress those with a few
different types of pickle so we’ve got
some Japanese pickles here radishes and
beet roots and 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
pickled daikon
– so daikons like a radish it’s like one
of those really long white radishes you
get and they eat them all over Japan I’m
going to 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 you think about serum 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 I’m gonna slice our chicken
perfectly cooked
I’m going to pour over the katsu curry
sauce now good ladleful you want that to
cover both the chicken and the rice and
then flaunt some salads on there that is
my chicken katsu curry my favourite bit
I get to eat it it’s crunchy a little
bit sweetness in there it’s just damn
delicious you like this recipe and you
want to see more then obviously like
here and please subscribe and thank you
very much youtubers I’ll see you again
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