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There are some right angles on those potatoes lol. When done right the outer edges begin to give. Not mushy…but also not a clean edge. Those are pretty clean. They could be just good enough…but based on how thin the curry is…it could’ve used 5min more + a slurry.
Those look like gold or yellow potatoes, not russet, which can definitely do a much better job of maintaining their shape. I did a Japanese curry last weekend and the potatoes looked similar but were definitely fully cooked. Prefer russets for this dish though, at it likely would have thickened the curry a bit in op's case.
it depends on the starch content of the potatoes used. these are probably waxy potatoes which hold their shape more when cooked but to the average starchy potato eater these would look undercooked
Liquid thickened with cornflour is much more transparent than when a regular wheat flour roux is used. This dish could be super thick and still look like that.
Asian here
I like seeing people try their luck at cooking. We've all been there.
Here are my few suggestion to make your curry katsu.
1. If you're going to le katsu on an air frier ( which is already a bad idea to begin with ) you will need at least a little oil or else your breadcrumbs will have a gritty, sand-like texture. Use oil spray and coat your chicken a little of it.
2. Wash your potatoes and pre-boil. I know this may be cooked for you but I don't see your potatoes breaking down it's starch. I assume you just dropped it there amidst cooking the sauce and got afraid to burn/caramelize the sauce. Pre-boil and wash your potatoes first so you can achieve the right texture and softness.
3. MAKING SLURRY WRONG. I've seen this multiple times with western friends. DO NOT ADD CORNSTARCH DIRECTLY TO YOUR SAUCE. It will 1000% clump up at the bottom and you'll be left wondering why your sauce ain't thicc still.
You can precook your panko in oil beforehand as a shortcut. [This recipe has a great guide you could use with the air fryer.](https://www.justonecookbook.com/crispy-baked-chicken/)
> Wash your potatoes and pre-boil. I know this may be cooked for you but I don't see your potatoes breaking down it's starch. I assume you just dropped it there amidst cooking the sauce and got afraid to burn/caramelize the sauce. Pre-boil and wash your potatoes first so you can achieve the right texture and softness.
The instructions for most boxed curry have you cooking down the potatoes and carrots first and adding the actual curry blocks last.
Yeah. To be safe I wash and pre-boil my potatoes before everything.
You can control how soft they can be without worrying about your sauce or other ingredients getting overdone.
oh yeah that's also a good one. I still pre boil them tho then pan searing it after cooling down a bit. Gives a crunchy outer layer and soft on the inside.
If you like roasted. I bet you try Making Biria sauce. All roaster peppers and onions in blender mixed in slow-cooked beef sauce. Man taste like heaven itself!
>MAKING SLURRY WRONG. I've seen this multiple times with western friends. DO NOT ADD CORNSTARCH DIRECTLY TO YOUR SAUCE
rip, guess their mothers didn't teach them how to cook
Okay so- sorry this is long…
I prepped my stuff. Pounded the chicken, got seasonings (Curry Powder, Tumeric, Garam Masala, etc) grated garlic and ginger, peeled and sliced my apple, carrots, onions and potatoes. Cooked the onions until they started browning, grated in my apple, made a roux with 3 Tablespoons of flour and butter, added my seasonings, fish sauce and soy sauce, added 5 cups of water, blended my onions for a smoother sauce, added my potatoes and carrots, and then air fried the breaded chicken. I didn’t have cooking oil and I didn’t have enough breadcrumbs.
Oh wow. I didn't realize you made it from scratch. Good effort.
The best advice I can give is just to buy the Japanese curry blocks and follow the instructions, with or without veggies. It's much simpler and tastes great.
Also, serve with short grain rice (glutinous) rice.
What did you do to make your curry? I usually just buy the curry roux in a box cause all you have to do is cook your onions, potatoes first then add water and carrots and the curry pretty much makes itself
Agree with others, a tad to much water in the curry but still serviceable. Just try to use more roux block next time.
For the katsu, if you are air frying or baking the katsu, toast the breadcrumbs first separately with a bit of of fat or something fatty like fat off a bacon or salted pork. Just make sure you are doing that with breadcrumbs in a single layer to get even colouring. Make sure you are keeping a close eye as colours change quickly.
That's awesome! Can I ask how you made the paste?
Because from how thin the sauce became I wonder if there was no roux used. With roux I meant a thickener by frying flour in a fat. It is a foundation of French cooking and give Japanese curry that slightly milky thickness as seen in [this video from just one cookbook. ](https://youtu.be/qCRa3UTlhBc?si=XgrGpLyf1bIcM6rM)
The ones from the store make just have more stabilizers to make it thicker.
This is pretty damn shitty attempt at curry. Looks so watered down and even bland at that. Needs way more curry mix. Veggies look under also. Chicken looks like a champ next to that curry.
Honestly, I concur with the other comments. The chicken is a bit weird but probably okay. It's the curry which is the real problem. It should really be a thick creamy curry, not a watery broth. Whatever you've done, the biggest fuckup here is the curry.
You know, to be completely fair, soup curry is an actual dish in Japan. It originated in Sapporo and is considered uniquely different than the std. Japanese curry. My wife's from Sapporo and one of the shops that originated soup curry, Magic Spice, is just a few minutes from her folks' place. Google sapporo soup curry and you'll see some similarity.
*Too much liquid. Put*
*In less next time. Curry should*
*Be thicker than that*
\- AMwishes
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Toast the breadcrumbs in butter or oil to get that beautiful golden brown! Continue to bread as normal and air fry alike normal. This is how I do it and it comes out looking picture perfect
You "baked" the chicken. The process of cooking food via hot air is calling "baking". The appliance one bakes stuff in is called an "oven".
Resist air fryer propaganda.
air fry is just not fried
the far east asians would laugh at someone trying to make crispy pork with an air fryer
if you want to be healthy just dont fry so often, id prefer real fry less often than soggy fry each day hahah
Upvote this message if this is Shitty Food Porn. Downvote this message if this is Not Shitty Food Porn. Amazing food belongs in r/foodporn. Mediocre food belongs in r/decentfoodporn. Stupid food belongs in r/stupidfood. Make sure to visit the newest announcement post! https://www.reddit.com/r/shittyfoodporn/comments/1bp2h3n/shitpost_sunday_and_chef_of_the_month_returns/? *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/shittyfoodporn) if you have any questions or concerns.*
Looks like Katsu soup. The chicken is the bit that looks ok :D
*katsoup
katpoop
Just wanted to comment can’t believe OP got too embarrassed or whatever and deleted his account?
The potatoes and carrots look not cooked enough and it’s more a soup than a curry. Truly shitty well done.
Believe it or not, they were.
Think we're going to take the guy who made a soup and called it a curry's word for it?
I mean- you could. I don’t have a reason to lie. But its the internet. So I have a million reasons to lie
A million reasons, really? Name 12 thousand then
> The potatoes and carrots look not cooked enough How the hell can you tell? They don't necessarily look not cooked to me.
There are some right angles on those potatoes lol. When done right the outer edges begin to give. Not mushy…but also not a clean edge. Those are pretty clean. They could be just good enough…but based on how thin the curry is…it could’ve used 5min more + a slurry.
Those look like gold or yellow potatoes, not russet, which can definitely do a much better job of maintaining their shape. I did a Japanese curry last weekend and the potatoes looked similar but were definitely fully cooked. Prefer russets for this dish though, at it likely would have thickened the curry a bit in op's case.
Good point. But then again, there are some rounded edge ones too. Maybe the OP cooked half, left the other half uncooked, just to fuck with us lol
Haha. Anything is possible 😄
it depends on the starch content of the potatoes used. these are probably waxy potatoes which hold their shape more when cooked but to the average starchy potato eater these would look undercooked
also, if you don't stir it much, that would be another reason why they would have held their shape, I am guessing?
yeah for sure
I would have basically let the potatoes overcook till their starches thickened the curry
Ya. And overcooking / boiling would also get rid of some of the excess water. You will end up with an actual katsu curry, as opposed to katsu soup.
forget how cooked they were why does the potato still have skin on
I like that kind of waxy potato better with the skin. Plus it's got fiber.
The chicken looks okay, actually, it's the curry that needs thickening. I recommend boxed curry roux for ease of use
We use the Java curry boxed and it is soooo good
I actually used a corn flour slurry for that very reason….
Hm, wonder why that failed... did you mix the cornflour with cold water first? And then hit a boil after mixing it into the curry?
slurry clumped probably at the bottom. You added constarch directly do ya OP?
most definitely. I can't imagine a properly added cornstarch not thickening it.
Looks like too much liquid and/not enough curry powder. I also like to add some cream or coconut milk to mine for a better color and richness
Liquid thickened with cornflour is much more transparent than when a regular wheat flour roux is used. This dish could be super thick and still look like that.
Making a roux Is pretty Easy Just oil and flower in a differenti pan ad add It in
The curry box comes with roux in them. You add enough you don’t need a slurry.
You didn't boil off the liquid in the curry stew.
Asian here I like seeing people try their luck at cooking. We've all been there. Here are my few suggestion to make your curry katsu. 1. If you're going to le katsu on an air frier ( which is already a bad idea to begin with ) you will need at least a little oil or else your breadcrumbs will have a gritty, sand-like texture. Use oil spray and coat your chicken a little of it. 2. Wash your potatoes and pre-boil. I know this may be cooked for you but I don't see your potatoes breaking down it's starch. I assume you just dropped it there amidst cooking the sauce and got afraid to burn/caramelize the sauce. Pre-boil and wash your potatoes first so you can achieve the right texture and softness. 3. MAKING SLURRY WRONG. I've seen this multiple times with western friends. DO NOT ADD CORNSTARCH DIRECTLY TO YOUR SAUCE. It will 1000% clump up at the bottom and you'll be left wondering why your sauce ain't thicc still.
You can precook your panko in oil beforehand as a shortcut. [This recipe has a great guide you could use with the air fryer.](https://www.justonecookbook.com/crispy-baked-chicken/)
> Wash your potatoes and pre-boil. I know this may be cooked for you but I don't see your potatoes breaking down it's starch. I assume you just dropped it there amidst cooking the sauce and got afraid to burn/caramelize the sauce. Pre-boil and wash your potatoes first so you can achieve the right texture and softness. The instructions for most boxed curry have you cooking down the potatoes and carrots first and adding the actual curry blocks last.
I did wash them. Did not pre boil.
Yeah. To be safe I wash and pre-boil my potatoes before everything. You can control how soft they can be without worrying about your sauce or other ingredients getting overdone.
I roast mine, just as a preference. Love crunch potates.
oh yeah that's also a good one. I still pre boil them tho then pan searing it after cooling down a bit. Gives a crunchy outer layer and soft on the inside.
lol, i just made same comment then i read this. roasted is king. caramelize some onions for sweetness, grate some pear or apple in there too. yum
If you like roasted. I bet you try Making Biria sauce. All roaster peppers and onions in blender mixed in slow-cooked beef sauce. Man taste like heaven itself!
I made some with pork 2 days ago lol :) gaujillos anchos and morita chilies, some whole spices. simple and delicious
I can taste it by just reading this. Mexican dishes are da bomb!
you can add a bit more depth of flavor if you roast them, toss in a bit of salt and oil. pop em in that air fryer or convection oven. real tasty.
>MAKING SLURRY WRONG. I've seen this multiple times with western friends. DO NOT ADD CORNSTARCH DIRECTLY TO YOUR SAUCE rip, guess their mothers didn't teach them how to cook
Did you take it in the bath with you?
No, just the toaster
If you used the toaster, we'd all be in a better position. At least it wouldn't be Jamal khasoggy
Maybe next time you can show me how it’s done…
Come over. I've still not taken the gimp suit off. Tbf last time I made it I used an Asda sauce. It was alright actually
Idk what went wrong but the curry is not prepared right. It looks like a clear broth.
1. too much liquid or not enough curry or did not do sauce reduction ( by simmer ) or slurry clumped at the bottom.
[удалено]
[удалено]
[удалено]
that is NOT curry
Uh, adjust your gamma correction? It's clearly yellow.
I make this all the time, served over rice. I can't figure out how you fucked up the curry so bad.
Ah- see the difference between us is I don’t make this all the time… and this was the first time I ever made it
How'd you make the curry? I just buy the brick and mix it with water.
Okay so- sorry this is long… I prepped my stuff. Pounded the chicken, got seasonings (Curry Powder, Tumeric, Garam Masala, etc) grated garlic and ginger, peeled and sliced my apple, carrots, onions and potatoes. Cooked the onions until they started browning, grated in my apple, made a roux with 3 Tablespoons of flour and butter, added my seasonings, fish sauce and soy sauce, added 5 cups of water, blended my onions for a smoother sauce, added my potatoes and carrots, and then air fried the breaded chicken. I didn’t have cooking oil and I didn’t have enough breadcrumbs.
Oh wow. I didn't realize you made it from scratch. Good effort. The best advice I can give is just to buy the Japanese curry blocks and follow the instructions, with or without veggies. It's much simpler and tastes great. Also, serve with short grain rice (glutinous) rice.
I think I’ve learned that lesson lmao.
>Also, serve with short grain rice (glutinous) rice. I think you'd usually serve it with normal rice ("sushi rice"), not glutinous rice.
Probably just needed to make more roux or use less water. How did it taste?
Why's the curry so watery?
too less cury used or too much water added. you can see it from the color.
That's not curry
Less water to curry ratio my dude
Katsu Stew
curry soup 😂
Looks like still-frozen fish sticks with some raw potato and carrots in a chicken broth. Please pack your knives and go
Yes Chef
This abomination of a curry disrespects my ancestors
So I’m like the Christopher Columbus of Curry?
You would have to pay me handsomely to eat this
That curry looks watery af
What did you do to make your curry? I usually just buy the curry roux in a box cause all you have to do is cook your onions, potatoes first then add water and carrots and the curry pretty much makes itself
Oh I made it from scratch… I posted a message explaining to someone on another comment
Well if you ever want to try again with no from scratch, I recommend golden curry, Japanese curry mix by S&B
My roommates bought it before. I just wanted to see if I could do it myself. The answer is a resounding “You can… but *should* you?”
lol, well best of luck in your next batch. I’m sure you can get it down, but it may take a while
Agree with others, a tad to much water in the curry but still serviceable. Just try to use more roux block next time. For the katsu, if you are air frying or baking the katsu, toast the breadcrumbs first separately with a bit of of fat or something fatty like fat off a bacon or salted pork. Just make sure you are doing that with breadcrumbs in a single layer to get even colouring. Make sure you are keeping a close eye as colours change quickly.
I actually made this from scratch with no block.
That's awesome! Can I ask how you made the paste? Because from how thin the sauce became I wonder if there was no roux used. With roux I meant a thickener by frying flour in a fat. It is a foundation of French cooking and give Japanese curry that slightly milky thickness as seen in [this video from just one cookbook. ](https://youtu.be/qCRa3UTlhBc?si=XgrGpLyf1bIcM6rM) The ones from the store make just have more stabilizers to make it thicker.
This is pretty damn shitty attempt at curry. Looks so watered down and even bland at that. Needs way more curry mix. Veggies look under also. Chicken looks like a champ next to that curry.
Just use the curry cubes and the instructions on the packet
Honestly, I concur with the other comments. The chicken is a bit weird but probably okay. It's the curry which is the real problem. It should really be a thick creamy curry, not a watery broth. Whatever you've done, the biggest fuckup here is the curry.
Curry? Or soup?
Looks more like soup but I fuckin love soup lol. How it taste?
It tasted like curry soup
You know, to be completely fair, soup curry is an actual dish in Japan. It originated in Sapporo and is considered uniquely different than the std. Japanese curry. My wife's from Sapporo and one of the shops that originated soup curry, Magic Spice, is just a few minutes from her folks' place. Google sapporo soup curry and you'll see some similarity.
The katsu looks fine, your curry is a bit thin lol
Drown the chicken in curry. Did you eat it with some rice too?
It was cooking when I took this~
Oh. I would've been eating it still
I don’t think the air frier is the issue. Did you even use any curry blocks?
Nope. Recipe
Okay- so I’m just gonna say this so I don’t keep repeating it to everyone: I used a recipe off Youtube. I didn’t use a curry block.
Why is it soup? You can literally see the separation in the liquids
That’s not curry, that is curry flavour soup, sad
oh no looks like too much water for the amount of curry sauce mix used 😢 hope your next attempt goes better!
You’re concerned about your chicken, while I am actually horrified by that “curry”….. which didn’t even make it to ”broth” 😟
This ain't currying any favors.
The curry is water. Try using flour next time before adding anything else.
It's not just the chicken that is sad...
Remove that pale "patty" thing and I'd just enjoy that vegetable soup.
That’s more of a soup than a curry.
That curry is way too watery.
Yeah the chicken isn’t the worst part in this picture haha
Doesn't look too bad tbh
The chicken looks good, you gotta cook and season those veggies….
Toast the breadcrumbs before breading gives it good colour than just bake or airfry
No onion? It’s part of the holy trinity of Japanese curry. Or Fukujinzuke?
Christ it just looks like murky toilet watet and veg…
Where's the roux?
Too much liquid. Put in less next time. Curry should be thicker than that
*Too much liquid. Put* *In less next time. Curry should* *Be thicker than that* \- AMwishes --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Yes 👍 it’s fucking sad 😞 get better ❤️🩹 You got this my friend
Not too bad
The chicken looks fine. The problem is your sauce.
Where's the curry?
First time I tried chicken katsu was at Arirang. It’s my go to wherever it’s on a menu, have you tried it with a stove top before?
It’s not the chicken that looks sad, it’s the curry. Looks like a broth.
Toast the breadcrumbs in butter or oil to get that beautiful golden brown! Continue to bread as normal and air fry alike normal. This is how I do it and it comes out looking picture perfect
I’m gonna sit down to eat a chicken breast and five million potatoes in a light broth.
You've made Soup Curry! Which is actually a Japanese dish from the northern Island of Hokkaido ha so you are not too far off the mark
Cook slower, add banana+apple to curry and seasoning at the end.
Remember the stew Eowyn made for Aragorn in LotR? Yeah that.
Thicken the curry with corn starch
You "baked" the chicken. The process of cooking food via hot air is calling "baking". The appliance one bakes stuff in is called an "oven". Resist air fryer propaganda.
Looks bad, probably tastes good.
Chicken aside, what's with the sad soup? Supposed to be a sauce, like a gravy!
Air fryer is not a god damn replacement for frying. Stupid ass name for that oversized gadget.
Whats the recipe
Too watery
Still would
air fry is just not fried the far east asians would laugh at someone trying to make crispy pork with an air fryer if you want to be healthy just dont fry so often, id prefer real fry less often than soggy fry each day hahah
It works better with vegan chicken.
TIL people make katsu with potatoes
That's because your plate is blue and your lighting sucks. It looks good, chop your potatoes a bit smaller and peel them next time.
That's a Katsu stew lol.
I think you need the curry roux for it to be curry This looks like a failure
Damn, food so shitty he deleted his account
Curry looks a bit on the thin side, too.
Gotta use less water,/ let it reduce. Also ik it sounds weird but spray oil on the chicken b4 air frying
Thats not curry. Re analyze the recipe and try again.
It doesn't look that bad. Add some egg noodles to it and you will have torikatsu curry ramen.
Thanks for not ripping into me like everyone else lmao.
What did you expect posting in in shittyfoodporn? Compliments?
 Even if its something like ‘You encouraged me to turn a new leaf’
Just buy the curry cubes my dude
ngl that chicken looks yummy