Name: Chicken Katsu Curry
Prep time: 45 min
Cook time: 15 min
Total time: 80 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 large chicken breast fillets (about 300 g each); 400 ml milk; 1 pinch salt (for the milk); 100 g plain flour; 1 pinch shichimi togarashi or chilli powder (mixed into the flour); 2 eggs, beaten; 1 tsp soy sauce (for the eggs); 150 g panko breadcrumbs; 150 ml sunflower oil (for frying); 50 g butter; 1 large carrot, chopped; 1 onion, chopped; 4 cloves garlic, chopped; 20 g ginger, chopped (about a thumb-sized piece); 2 tbsp mild curry powder; 1 tbsp honey; 1 tbsp ketchup; 1 tbsp miso, red or brown; 1 tbsp soy sauce; 1 chicken stock cube; 700 ml boiling water; salt (to season the sauce); 280 g short-grain rice (uncooked, cooked according to the packet instructions); 150 g white cabbage, finely sliced; 1 sheet nori, cut into fine strips (optional); 1 tbsp sesame seeds (optional)

Preparation

Halve each chicken breast lengthways to make four fillets, and bash them between sheets of baking paper with a rolling pin to an even thickness. Leave to soak in the salted milk in the fridge for at least 20 minutes and up to 24 hours.
For the sauce, melt the butter and fry the carrot and onion in it for 5 minutes, then add the garlic and ginger and fry for a few more minutes. Toast the curry powder for 1 minute, stir in the honey, ketchup, miso and soy sauce and cook for 1 minute to a sticky paste.
Pour in the boiling water, crumble in the stock cube, cover and simmer for about 20 minutes until the carrot is soft. Blend until smooth and season with salt. Cook the rice according to the packet instructions in the meantime.
Season the flour with togarashi, beat the eggs with the soy sauce and have the panko ready. Take each fillet out of the milk, turn it in the flour, then the egg and finally the panko, pressing it on.
Heat a layer of oil in a large frying pan and fry the fillets for 3 to 4 minutes on each side until deep golden brown and crisp. Fry in batches if necessary and keep the finished ones warm in a low oven.
Mix the cabbage with the nori and sprinkle with sesame seeds. Slice the fillets into strips, arrange on the rice and pour the sauce over or serve it alongside.

Drink with it

Pale lager · excellent match
Japanese lager or pilsner, ice cold
Fizz and light bitterness cut through the frying fat of the coating and keep the sauce tasting clean.
Pils or Helles: What's the Difference?
White wine · excellent match
Riesling Kabinett off-dry
Residual sugar and acidity carry the mild, lightly sweet curry sauce, and the acidity refreshes after the crisp coating.
Which wine pairs with food? A simple approach to choosing
Mellow whisky · excellent match
Japanese blended whisky highball with soda and plenty of ice
The usual companion to fried food in Japan: soda and ice cut the fat, while mild grain and honey notes suit the sweetish sauce.
Whisky with food: cheese, chocolate, and savory dishes
White wine · good match
Grüner Veltliner or dry Chenin Blanc
Fresh acidity and a peppery note keep the creamy curry sauce light.

Preparation

Halve each chicken breast lengthways to make four fillets, and bash them between sheets of baking paper with a rolling pin to an even thickness. Leave to soak in the salted milk in the fridge for at least 20 minutes and up to 24 hours.
For the sauce, melt the butter and fry the carrot and onion in it for 5 minutes, then add the garlic and ginger and fry for a few more minutes. Toast the curry powder for 1 minute, stir in the honey, ketchup, miso and soy sauce and cook for 1 minute to a sticky paste.
Pour in the boiling water, crumble in the stock cube, cover and simmer for about 20 minutes until the carrot is soft. Blend until smooth and season with salt. Cook the rice according to the packet instructions in the meantime.
Season the flour with togarashi, beat the eggs with the soy sauce and have the panko ready. Take each fillet out of the milk, turn it in the flour, then the egg and finally the panko, pressing it on.
Heat a layer of oil in a large frying pan and fry the fillets for 3 to 4 minutes on each side until deep golden brown and crisp. Fry in batches if necessary and keep the finished ones warm in a low oven.
Mix the cabbage with the nori and sprinkle with sesame seeds. Slice the fillets into strips, arrange on the rice and pour the sauce over or serve it alongside.

Drink with it

Pale lager · excellent match
Japanese lager or pilsner, ice cold
Fizz and light bitterness cut through the frying fat of the coating and keep the sauce tasting clean.
Pils or Helles: What's the Difference?
White wine · excellent match
Riesling Kabinett off-dry
Residual sugar and acidity carry the mild, lightly sweet curry sauce, and the acidity refreshes after the crisp coating.
Which wine pairs with food? A simple approach to choosing
Mellow whisky · excellent match
Japanese blended whisky highball with soda and plenty of ice
The usual companion to fried food in Japan: soda and ice cut the fat, while mild grain and honey notes suit the sweetish sauce.
Whisky with food: cheese, chocolate, and savory dishes
White wine · good match
Grüner Veltliner or dry Chenin Blanc
Fresh acidity and a peppery note keep the creamy curry sauce light.

Chicken Katsu Curry

Preparation

Drink with it

Japanese lager or pilsner, ice cold

Riesling Kabinett off-dry

Japanese blended whisky highball with soda and plenty of ice

Grüner Veltliner or dry Chenin Blanc

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Baked Ham with Honey Glaze

Butter Chicken

Chicken Gyros with Tzatziki

Chicken Katsu Curry

Preparation

Drink with it

Japanese lager or pilsner, ice cold

Riesling Kabinett off-dry

Japanese blended whisky highball with soda and plenty of ice

Grüner Veltliner or dry Chenin Blanc

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Baked Ham with Honey Glaze

Butter Chicken

Chicken Gyros with Tzatziki