Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. It is not an exaggeration to say that Japanese curry = store-bought curry roux. Chicken cutlet brings the Japanese curry (Japanese version of chicken schnitzel) up to the next level. It’s so yummy and filling.
1. If the carrot is fat, you may halve or quarter it lengthwise, then slice it.
2. I happened to have a mild curry pack. But you can use medium hot or hot curry or even another brand instead of House Food.
Different kinds/brands of roux might require different amounts of water. Please follow the instructions on the pack.
3. I used chicken thigh fillets but you can use breast fillets if you like.
4. The quantity of breadcrumbs required is approximate as it varies depending on how much you coat the fillet.
You can use normal breadcrumbs but Japanese breadcrumbs are much more coarse than standard breadcrumbs, hence they create a crunchier texture when cooked, which goes well with curry sauce.
If you can’t find Japanese breadcrumbs at Asian grocery shops, you can make them by placing stale white bread in the blender and coarsely grinding it.
5. Vegetable oil, canola oil or sunflower oil is good to use. Olive oil does not work with this dish. The depth of the oil in the pan should be at least twice as deep as the thickness of the meat to fry.
6. To check the temperature of the oil without using a thermometer:
a. Drop a small number of breadcrumbs into the oil. The breadcrumbs will spread with tiny bubbles around them.
b. Stick a pair of bamboo chopsticks into the oil. Bubbles appear around the chopsticks and come up constantly.
7. When the curry cools down, the sauce thickens. The consistency of the sauce should be like béchamel sauce. Check the consistency of the sauce after re-heating and if too thick, adjust with water.