Description
Chicken Katsu Curry combines crispy chicken, aromatic curry, and fluffy rice to create a delightful meal. This easy-to-follow recipe is great for a quick dinner, showcasing comforting flavors that will satisfy anyone’s appetite.
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 (2½ centimeter))
- 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 inch / 5 centimeter depth))
- 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 high-sided sauté pan over medium heat. Add onions and salt, reduce heat to medium-low, and cook until golden and jammy, 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 dry 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 veggies for later; blend the curry until smooth and set aside.
- In a separate pan, melt butter over medium heat. Add flour and cook until light brown and nutty. Stir in curry powder and cook for 30 seconds. Gradually whisk in the curry mixture until slightly thickened, then add remaining stock, Worcestershire sauce, soy sauce, ketchup, and honey. Lightly simmer for 10 minutes, adjusting seasoning to taste, and optionally adding dark chocolate for depth.
- For the Katsu: Butterfly each chicken breast to an even thickness, then slice each piece in half for 4 pieces. Place each piece in separate ziplock bags and pound to ½ inch thickness. Trim for shape if needed. Set up bowls for coating: one with potato starch, one with beaten eggs and water, one with panko breadcrumbs. Season chicken with salt and pepper, dredge in potato starch, dip in egg, and coat with panko. Place on prepared rack and let rest for 15 minutes. In a pot, heat 2 inches of oil to 350°F (176°C). Fry chicken until golden and cooked through, resting on a wire rack. Slice crosswise into strips.
- For Plating: Spoon rice onto plates, spoon curry on the other side with reserved solid vegetables, and place chicken on top. Finish with chopped parsley.
Notes
Ensure chicken pieces rest before frying for better texture.
Adjust seasoning of the curry according to personal taste preferences.
Using Japanese-style curry powder enhances the flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 10g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 150mg