· recipe ·
Chicken Katsu Curry with Gnocchi
Japanese curry roux blocks contain both seasoning and thickener. Their salt and chile levels vary, so choose a heat level you already enjoy.
Time and servings
- Prep
- 60 min
- Cook
- 75 min
- Total
- 135 min
- Servings
- 6
Nutrition per serving
- Calories
- about 630
- Protein
- 33 g
- Fat
- 22 g
- Carbs
- 73 g
Cook the curry vegetables
Dice the onion and carrots. Core and finely grate the apple. Warm 1 tablespoon15 ml olive oil over medium heat and cook the onion and carrots until the onion is soft. Add the apple and chicken broth and simmer until the carrots are tender. While the carrots simmer, start the potatoes and make the gnocchi below.
Dissolve the curry roux
Lower the heat and add the curry roux in pieces, stirring until it dissolves completely. Simmer gently until the sauce is thick enough to coat the gnocchi, then turn off the heat.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Bread the chicken
Split the chicken breasts horizontally into thin cutlets. Beat the egg in one shallow bowl and put the panko in another. Dip each cutlet in egg, then press it into the panko.
Fry the katsu
Warm the remaining olive oil over medium heat. Cook the cutlets until deeply golden on both sides and the thickest center reaches 165°F74°C. Rest for 5 minutes, then slice crosswise.
Heat the cooking water
During the last 5 minutes of resting the cutlets, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Reheat the curry
While the cooking water heats, bring the curry back to a gentle simmer. If it has thickened, loosen it with a little hot water until it flows around a spoon.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Plate without softening the crust
Fold the gnocchi into the hot curry and divide among bowls. Place the sliced katsu on top rather than simmering it in the sauce, and serve with pickled ginger.
