Description
Chicken Katsu Curry is a delightful blend of crispy chicken and rich, flavorful curry. This easy recipe features tender chicken breasts, aromatic spices, and a savory curry sauce, making it perfect for a quick and satisfying meal any night of the week.
Ingredients
Scale
- 6 cups store-bought chicken stock
- onion scraps (from ~1 onion)
- carrot scraps (from ~1-2 carrots)
- 1 garlic clove or to taste
- 1 small piece fresh ginger (about 1 inch)
- 2 tablespoons neutral oil
- 1 large onion (thinly sliced)
- 1 teaspoon salt
- 4 garlic cloves (grated)
- 1 tablespoon fresh ginger (grated)
- 1 medium apple (peeled and grated)
- 2 medium carrots (sliced into half moons)
- 1 medium Yukon gold potato (diced)
- 1 bay leaf
- 1½ tablespoons curry powder (Japanese-style preferred)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon fenugreek
- black pepper (freshly cracked, to taste)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1–2 teaspoons honey (to taste)
- optional: 1 small square (5 gram) dark chocolate
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 2 chicken breasts
- 1 tablespoon salt
- 1 tablespoon white pepper
- 1 cup potato starch (or arrowroot starch)
- 2 large eggs + 1 tablespoon (5 milliliter) water (whisked)
- 1 cup Japanese panko breadcrumbs
- neutral oil (for frying, about 2 inches deep)
- flaky salt (for finishing)
- 3–4 cups Japanese short-grain rice (cooked)
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- For the Stock: Combine stock ingredients and simmer for at least 20 minutes. Strain and set aside.
- For the Curry: Heat oil in a sauté pan over medium heat. Add onions and salt; cook until golden (about 25 minutes), adding water as needed to prevent sticking.
- Add garlic and ginger; cook until fragrant (about 1 minute). Stir in apple, carrot, potato, and bay leaf.
- Add curry powder and spices; bloom briefly. Pour in 4 cups of strained stock and simmer for 20-30 minutes until vegetables are tender.
- Remove bay leaf and some carrot and potato pieces; blend curry until smooth. Set aside.
- In another pan, melt butter over medium heat, add flour, and cook until golden. Stir in curry powder and cook for 30 seconds. Gently pour curry into roux, whisking until thickened. Add remaining stock, Worcestershire sauce, soy sauce, ketchup, and honey. Simmer for 10 minutes. Optionally add dark chocolate for depth.
- For the Katsu: Butterfly chicken breasts horizontally to even thickness; slice each in half for 4 pieces. Place each in a ziplock bag and pound to ~½ inch thickness. Trim to perfect oval shapes if needed.
- Set up three shallow bowls: one with potato starch, one with beaten eggs and water, and one with panko breadcrumbs. Season chicken pieces with salt and pepper.
- Dredge chicken in potato starch, dip in egg mixture, and coat with panko breadcrumbs. Arrange on a rack and let rest for 15 minutes.
- Heat 2 inches of oil in a pot to 350°F (176°C). Fry chicken in batches for 3-4 minutes per side until golden and cooked through. Transfer to a wire rack and season lightly with salt.
- Rest chicken for 2-3 minutes before slicing into even strips.
- For Plating: Spoon rice onto plates and curry beside it, adding reserved vegetables. Lay sliced chicken over the center and finish with chopped parsley if desired.
Notes
Using Japanese-style curry powder enhances the flavor of the sauce.
Let the breaded chicken rest to ensure a crisp texture after frying.
Serve with cooked short-grain rice for an authentic experience.
Nutrition
- Serving Size: 1 plate
- Calories: 850
- Sugar: 9g
- Sodium: 1530mg
- Fat: 43g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 170mg