Description
Chicken Katsu Curry is a delightful Japanese dish featuring crispy breaded chicken served with a rich and flavorful curry sauce. It’s an easy and satisfying meal, great for weeknight dinners and comfort food. Enjoy this homemade classic with perfectly cooked rice and a sprinkle of fresh parsley.
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)
- flaky salt (for finishing)
- 3–4 cups Japanese short-grain rice (cooked)
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- For the Stock: Combine chicken 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. Add water as needed to prevent sticking.
- Add garlic and ginger; cook until fragrant, about a minute. Stir in apple, carrot, potato, and bay leaf. Add curry powder and dry spices, bloom briefly.
- Pour in the strained stock and simmer for 20-30 minutes until vegetables are tender. Remove bay leaf and some vegetable pieces, reserving them.
- Blend the curry until smooth using an immersion or stand blender. Set aside.
- In a separate pan, melt butter over medium heat. Add flour and cook until light brown. Stir in curry powder and cook for 30 seconds.
- Whisk the curry into the roux until thickened. Add remaining stock, Worcestershire sauce, soy sauce, ketchup, and honey. Season to taste with salt and pepper, and simmer for 10 minutes. Add dark chocolate if desired.
- For the Katsu: Prepare chicken by butterflying and cutting into four pieces. Pound to half-inch thickness.
- Set up bowls: one with potato starch, one with egg mixture, and one with panko breadcrumbs. Season chicken with salt and pepper.
- Dredge chicken in potato starch, dip in egg, and coat with panko. Rest for 15 minutes.
- Heat oil in a pot to 350°F (176°C) and fry chicken until golden brown, about 3-4 minutes per side. Transfer to a rack and season with salt.
- Rest chicken for 2-3 minutes before slicing.
- For Plating: Spoon rice onto plates and add curry on the side. Place chicken in the center and sprinkle with parsley if desired.
Notes
Feel free to adjust the spices according to your taste preference.
Letting the chicken rest after frying helps maintain its crispiness.
Using Japanese panko breadcrumbs gives a lighter and crunchier texture.
Nutrition
- Serving Size: 1 plate
- Calories: 820
- Sugar: 10g
- Sodium: 1400mg
- Fat: 42g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 172mg