Description
This Chicken Katsu Curry features a crispy chicken cutlet paired with a rich, flavorful curry sauce. Perfect for a cozy meal at home, this dish is made with fresh ingredients and sure to impress your family and friends with its delightful taste and ease of preparation.
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 water (whisked)
- 1 cup Japanese panko breadcrumbs
- neutral oil for frying (about 2 inch depth)
- flaky salt for finishing
- 3–4 cups cooked Japanese short-grain rice
- 2 tablespoons fresh parsley, finely chopped
Instructions
- For the Stock: Combine stock ingredients in a pot 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, then reduce heat to medium-low and cook until golden and jammy (about 25 minutes). Add water as needed to prevent sticking.
- Add garlic and ginger; cook until fragrant (about 1 minute). Stir in apple, carrot, potato, and bay leaf, then add curry powder and spices. Pour in the strained stock and simmer for 20-30 minutes until vegetables are tender.
- Remove bay leaf and a few carrot and potato pieces to reserve. Blend the curry until smooth. Set aside.
- In a separate pan, melt butter over medium heat and stir in flour, cooking until blonde to light brown. Mix in curry powder and cook for 30 seconds. Gradually pour the curry into the roux while whisking until slightly thickened. Add remaining stock and mix well.
- Stir in Worcestershire sauce, soy sauce, ketchup, and honey. Simmer for 10 minutes until glossy. Season to taste and optionally, add dark chocolate for depth.
- For the Katsu: Prepare chicken by butterflying breasts and slicing to achieve four pieces. Pound each piece to even thickness.
- Set up three bowls: one with potato starch, one with the egg mixture, and one with panko breadcrumbs. Season chicken with salt and pepper, then dredge in potato starch, dip in egg, and coat in panko. Let rest for 15 minutes.
- Heat two inches of neutral oil in a pot to 350°F (176°C). Fry chicken in batches for about 3-4 minutes per side until golden and cooked through. Transfer to a wire rack and season with salt.
- Rest chicken for 2-3 minutes before slicing.
- For Plating: Spoon rice onto plates, then spoon curry on the side, adding reserved vegetables. Slice chicken and place it down the center, garnishing with parsley if desired.
Notes
Feel free to adjust the spice levels according to your preference by adding or reducing curry powder or pepper.
Using dark chocolate in the curry can add an interesting depth of flavor, but it is optional and can be omitted if preferred.
Ensure the oil is at the correct temperature before frying to achieve a crispy crust on the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 8g
- Sodium: 1200mg
- Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 31g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 150mg