Description
Chicken Katsu Curry is a popular Japanese dish featuring crispy panko-breaded chicken cutlets served with a rich and flavorful curry sauce and rice. This recipe is easier than you think, and it is perfect for a delicious hearty dinner!
Ingredients
Scale
Japanese Curry
- 3 clove garlic, minced
- 1 onion, sliced
- 1 large or 2 medium sized carrots, peeled and cut into big chunks
- 1 large or 2 medium sized potatoes, peeled and cut into big chunks
- 2 1/2 cups chicken stock (more if needed)
- 3 curry roux cubes
Chicken Katsu
- 2 chicken breast, boneless
- 1/2 cup all purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- neutral oil for frying
Instructions
MAKE THE CURRY SAUCE:
- Heat 1 tbsp of cooking oil in a large pot over medium heat. Add garlic and onions and sauté until soft and fragrant.
- Add the carrots and potatoes. Stir-fry for 2-3 minutes.
- Pour in the chicken stock and bring it to a boil. Turn down to a simmer and cook until the carrots and potatoes are soft.
- Add the curry roux pieces to the pot, stirring until dissolved. Continue simmering until the sauce has thickened.
MAKE CHICKEN KATSU CUTLET:
- Place the chicken breasts on a cutting board and gently pound to about 1/2 inch thickness.
- Season both sides with salt and pepper.
- Prepare 3 plates or shallow dishes and fill each dish with 1) all purpose flour, 2) beaten eggs, and 3) panko breadcrumbs.
- Dredge each chicken breast in flour, dip into the beaten eggs, then coat thoroughly with panko bread crumbs. Make sure to press during each step to ensure the bread crumbs stick to the chicken.
- Heat neutral oil in a large frying pan over medium-high heat. To test if the oil is hot enough, dip a wooden chopstick into the oil. If the oil sizzles, that means the oil is ready. Fry the chicken for 3-4 minutes on each side, until both sides are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
SERVE
- Slice the chicken katsu into strips.
- Add steamed rice to a plate then ladle the curry sauce over the top. Place sliced chicken katsu over the rice.
- Optional: garnish with green onions and black sesame seeds. Serve hot and enjoy!
Notes
Storage: It is best to enjoy chicken katsu curry immediately. However, you can store the leftovers an air tight container in the refrigerator for up to 3 days. When storing, it is best to keep chicken and curry in separate containers.