Katsu Chettinad Curry

Backstory: This dish fuses the crispiness of the Japanese Katsu with the robust, aromatic spices of Chettinad cuisine from South India. With deep flavors from roasted spices and the creaminess of coconut, this curry offers a unique and delectable experience that bridges two culinary worlds.

Ingredients:

For the Katsu:

• 10 lbs boneless chicken thighs (or eggplant for a vegetarian option)
• 4 cups all-purpose flour
• 10 eggs, beaten
• 10 cups panko breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying

For the Chettinad Curry Sauce:

• 4 cups onions, finely chopped
• 4 cups tomatoes, pureed
• 4 cups coconut milk
• 20 cloves garlic, minced
• 4 inches ginger, grated
• 10 green chilies, slit
• 4 cups mixed vegetables (carrots, green beans, bell peppers)
• 10-12 curry leaves
• 8 tsp black mustard seeds
• 8 tsp poppy seeds
• 8 tsp fennel seeds
• 8 tsp coriander seeds
• 8 tsp cumin seeds
• 4 tsp turmeric powder
• 4 tsp red chili powder (adjust for spice preference)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Juice of 6 limes (for finishing)

Cooking Instructions:

1. Prepare the Katsu:

1. Butterfly the Chicken: If using chicken, butterfly the thighs for even cooking. If using eggplant, slice into 1-inch thick rounds and sprinkle with salt. Let it rest for 30 minutes to extract moisture.

2. Breading Process:

   • Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and the third with panko breadcrumbs.
   • Coat each piece of chicken (or eggplant) in flour, then dip in egg, and finally coat in panko breadcrumbs, pressing gently to adhere.

3. Fry the Katsu:

   • Heat a large amount of vegetable oil in a deep pan or fryer to about 350°F (175°C).
   • Fry the breaded chicken or eggplant in batches until golden brown and cooked through (about 4-5 minutes for chicken, 3-4 minutes for eggplant). Drain on paper towels and keep warm.

2. Prepare the Chettinad Curry Sauce:

1. Roast the Spices: In a dry skillet, lightly roast the poppy seeds, fennel seeds, and coriander seeds until fragrant. Allow them to cool, then grind the spices into a fine powder using a spice grinder or mortar and pestle.