Tamil Nadu x Japan
Chettinad chicken katsu curry
Crunchy outside, fiery inside. The katsu brought the crunch, Chettinad brought the drama.
65 minTime
49 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original911kcalsame
49 gproteinsame
8 gfibresame
65minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Rinse the rice until the water runs nearly clear. Cook with 1 3/4 cups water on low heat, covered, 15 minutes, then rest 10 minutes off the heat.
- 2Dry roast the fennel, red chillies, coriander seeds and 2 tsp pepper on low heat 2 minutes. Add the coconut and roast till golden. Grind with a splash of water.
- 3Heat the coconut oil on medium heat. Fry curry leaves, then onion for 8 minutes. Add ginger garlic paste, tomato and turmeric; cook till soft.
- 4Stir in the ground masala and 400 ml water. Simmer on low heat 12 minutes, then blend smooth and season with salt.
- 5Butterfly or pound the chicken to 1 cm thick. Season with salt and the remaining pepper. Coat in maida, then egg, then press firmly into panko.
- 6Heat 1.5 cm oil in a wide pan on medium heat to 170°C. Fry the cutlets 4 minutes a side until deep golden and no pink remains inside. Drain on a rack.
- 7Toss the cabbage with lemon juice and a pinch of salt. Slice the katsu into thick strips.
Serve it like this
Mound the rice to one side of a shallow bowl, lean the sliced katsu against it with the cut edge showing, and pour the curry in a pool on the other side. Top with a tuft of slaw and curry leaves.
