Description
Chicken Katsu Curry features tender, breaded chicken with a flavorful curry sauce, perfect for a quick dinner or cozy comfort meal. Enjoy this simple, homemade dish!
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 sauté pan over medium heat. Add onions and salt, cook until golden and jammy, about 25 minutes. Add water if needed.
- Add garlic and ginger; cook until fragrant, about one minute. Stir in apple, carrot, potato, and bay leaf.
- Add curry powder and dry spices, then pour in strained stock. Simmer for 20-30 minutes until vegetables are tender. Remove bay leaf and some vegetables, blend curry until smooth and set aside.
- In a separate pan, melt butter, add flour, and cook until light brown. Stir in curry powder, then gently pour in the blended curry, whisking until combined. Add remaining stock and simmer until thickened, about ten minutes. Season with sauces and honey. Optionally, add dark chocolate for depth.
- For the Katsu: Butterfly the chicken breasts and pound to even thickness. Trim excess to achieve an oval shape. Set up bowls for coating: starch, egg mixture, and panko breadcrumbs.
- Season chicken with salt and pepper, then dredge in starch, dip in egg, and coat with panko. Let rest for 15 minutes.
- Heat oil in a pan to 350°F (176°C). Fry chicken until golden and cooked through, about 3-4 minutes each side. Transfer to a rack to rest before slicing into strips.
- For Plating: Spoon rice onto plates, add curry with reserved vegetables. Place chicken over the line where rice and curry meet. Garnish with parsley if desired.
Notes
Allow the chicken to rest before frying for a crispier texture.
Feel free to adjust the spices based on your taste preferences.
The optional dark chocolate adds a unique depth to the curry.
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 10g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg