My Dear Chef, Thank You Thank You, Thank You!!! Every time that I watch you I feel like I am getting a private cooking lesson; and CARRIE'S are my Favorites. Thank You once again, as always for Me to ALL At Get Curried. Namaste'
I don't think there is a recipe of yours I have not tried , and I dare say they come out just right! My favourite Bombay Chef , Varun Inamdar, Thank you for the pleasure of watching you cook. It is as much a delight as your dishes. Fantastic. Bless you for adding so much cheer to our kitchens!
That’s so sweet of you, Carole!❤️ Thank you so much for taking the time to express that! 😁 Stay tuned for more such delectable recipes from your favourite chef!❤️❤️
"Kitna curry banata hai..." !! Brilliant 😀😀 Thanks Varun for sharing this one. I always felt challenged with the absence of the quintessential "curry cube" and kewpie mayo that's used in Katsu Donburi.
An excellent video on making healthy and tasty Japanese style Chicken Katsu Curry at home. I really enjoyed watching it. Very interesting, informative, creative, and easy to follow. The process and steps are well explained. A quick and easy recipe using simple, available, aromatic, colorful, and flavorful ingredients. Perfectly cooked, plated, and presented. The Donburi meal looks beautiful and delicious. Thanks for sharing!
I was searching for such a video for katsu.. love to cook something different! What a great explanation to understand how the tastes is built up during the preparation! Thanks a lot for the wonderful recipe... And must say that wok looks like a must have in my kitchen 😍.. could u please share the details on the platform from where you sourced it?
Thank you Varun and Get Curried for starting this new series, its a boon. I make almost all your recipes and love them. I am gonna definitely make this. The Singapore curry was a super HIT.... Thank you
The onions, you supposed to sauteed that until the onions turned translucent and put that on the side. After that you have to sauteed potatoes and carrots to get the actual aloma out then you start boiling the potatoes and carrots about 20 minutes with medium heat or untill it gets tender then start adding onions that was sauteed in there. Now, it comes to the seasoning steps and in this step you start seasoning process and after finish seasoning step, then , simmering the curry untill it gets thicken. What you were making all steps were wrong and you gave out a missed info to the audiences tho.
Not trying to disrespect or anything. 1st.) The rice that you used that was NOT a Japanese short grain rice because Japanese rice after has been cooked the body of the rice will be puffy and looking quite plumbed. 2nd.) Japanese Curry is not consider is a Donburi. Donburi means Rice Bowl as it meant. Rice bowl food style in Japan meant to have a topping over rice with a deep and Shallow Bowl not " Plate " 3rd.) The crispy chicken or it called as a Tori katsu is overcooked because it has a black crisped panko which is not good. You were having a bad time when you were deep frying the meat. 4th.) The density of the Curry that you have made is not as thick as the actual Japanese style Curry. The Flour, you shouldn't sprinkle like that. You either need to sauce with a butter first or add the flour second from last step right before seasoning the curry. Because of that you have sprinkled the flour too early that that made a huge different in taste and density of the Curry Lastly, I suggested that you should study more of Japanese's food culture well first. Japanese Curry it may look easy to make, but it is not as easy as it looks.
Japanese curry is never made like this. It takes about 30 minutes to make the roux which is dark brown in color, Your roux will surely taste of raw flour.
