【material】
Chicken breast sliced in half (2 pieces), flour (4 tablespoons), egg (1 piece), bread crumbs (80 g), oil (6 tablespoons), water (50 ml), cutlet curry paste (1 jar)

[How to make]
1. Sprinkle the chicken in the order of flour, egg and bread crumbs.
2. Warm the oiled frying pan and cook the chicken one side at a time. Remove from frying pan and rest on kitchen paper for 2 minutes.
3. On the other hand, put cutlet curry paste and water in a pan, mix and heat over low heat.
4. Sprinkle the sauce over the chicken and add basmati rice (long grain rice) when serving.

The recipe was translated by the author as faithfully as possible. As you can see, it's mostly an explanation of how to make chicken katsu. Moreover, it is explained in quite detail.




I think it's more important to season the chicken than to "rest for 2 minutes" ... After frying the cutlet, slice it into thin slices and rice (I'm sorry it's not Basmati rice). ) And sprinkle with curry sauce. It looks awkward because of my skill, but the cutlet curry made from cutlet curry paste is completed.


Roux (sauce) is quite smooth. When entwined with cutlet, I feel that the clothes are sucking well. When eaten with cutlet and rice, the acidity that was noticeable with the paste alone is not so noticeable, and the balance is much better. Perhaps the source of the acidity is tomato paste and lemon juice, so it goes well with meat. Like the sauce.

Certainly, it may have a scale that it is a curry paste "for cutlet curry".

However, I would like to argue that this taste is not so common in Katsu curry and, by extension, Japanese curry. Katsu curry fans in London. Please come to Japan and eat Japanese cutlet curry. Of course, a curry with a thick and thick pork cutlet on shiny Japanese rice.

However, you may be surprised that "I ordered cutlet curry in Japan and the pork cutlet came out!". However, on the other hand, katsudon seems to be popular with tourists visiting Japan, and I feel that even Japanese katsu curry has the potential to cause a big boom.