I find this goulash to be completely addicting. Something about stewing chicken in tomatoes makes them irresistible to me (see also : Chicken Vindaloo). This is a pretty easy to make, it requires a small amount of up front work for browning the chicken but after that it basically cooks itself and you simply come back and collect it at the end. It’s served by itself sometimes but more likely on top of spaetzle (egg noodles), pasta, rice, mashed potatoes or even bread.
There is nothing as delicious as fried chicken and chicken katsu presents it in a perfectly crisp way. With a good bulldog or tonkatsu sauce there is almost nothing better.
This recipe is mostly born out of my lack of desire to fry things. I don’t like frying because it’s wasteful of oil, it’s pretty messy, and I usually burn myself. The best fried food comes from professional fryers and since they’re at least $100 for a very good fryer that I will use all of once or twice a year I tend to lean towards adapting deep fried recipes to be oven or pan fried recipe. This recipe was absolutely delicious but a little too much work for a weeknight.
This dish takes time. It’s a labor of love and it’s worth making in bulk due to the large scale process. It can be frozen and it can also be halved if you’d just prefer to make less. Japanese curry is not hot like Indian or Thai curries and instead is made with a roux and has a thick, stew-like texture to it.
Who doesn’t love a chicken pot pie? This recipe is a little time intensive but you can save time by making the crust and filling ahead of time or just using ready made pie crust. You can freeze this pie pretty well before baking and cook from frozen (adding some time to the final bake) but it’s also delicious piping hot out of the oven and makes great leftovers for several days.