Hello

I wondered if anyone was a fan of Japanese food and if so would anyone have cooked a Katsu Curry? I bought Japanese curry paste at the local Asian grocer ... wondered how to prep the chicken as I believe it may be done in breadcrumbs.

Any thoughts apreciated

S

I have made Katsu curry but afraid I cheated all the way through. I too bought the paste (although recipes are on the web - it's just ketchup, mustard, Worcester sauce, garlic, ginger and soy sauce.) Also bought the 'Panko' breadcrumbs although apparently blitzed up cornflakes make an acceptable alternative!

Regards the preparation I just gave some chicken breast fillets a good hammering with a rolling pin, floured them, dipped them in egg and then the breadcrumbs before frying.

Lovely served with the curry sauce, Thai rice and a simple green salad (with a runny salad cream) Also works well with pork fillets.

Katsu curry is a bit of a misnomer. Its not a curry at all, in fact it's obvious it's not even Japanese. This is an example of an 'imported dish', and is really a Wiener Schnitzel (albeit often made with chicken) with a natural msg-laden sauce. A big European influence, as tempura is said to be.

The usual Japanese curry is often made from a curry roux, basically curry powder, flour and fat, something often used in 'English-type' curries, although in Japan the roux is sold in a block, like UK chocolate.

I prefer Japanese food to be Japanese, but its always good to discuss what is 'authentic' and what's not, in any cuisine.

Thanks for your comments

I think the main thing is to try and "out" what is authentic though with many styles this is becoming more and more difficult.

CW