Description

Chicken Katsu Curry is a delightful dish featuring crispy chicken served with a rich, flavorful curry sauce. This easy recipe combines tender chicken breasts, savory spices, and a delicious, creamy sauce, making it an ideal choice for a quick weeknight dinner that will satisfy the whole family.

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)

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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, reduce heat, and cook until golden brown (about 25 minutes).
Add garlic and ginger; cook until fragrant (about 1 minute). Stir in apple, carrots, 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 a few vegetables, then blend the curry until smooth. Set aside.
In a separate pan, melt butter over medium heat. Add flour; cook until blonde and nutty. Stir in curry powder and cook for 30 seconds.
Pour the curry into the roux, whisking constantly. Add remaining stock until thickened. Stir in Worcestershire sauce, soy sauce, ketchup, and honey; lightly simmer for 10 minutes. Optional: add dark chocolate.
For the Katsu: Butterfly each chicken breast and trim to oval shape. Pound to ½ inch thickness.
Prepare three bowls: one with potato starch, one with beaten eggs, and one with panko breadcrumbs. Dredge chicken in potato starch, dip in egg, then coat with panko.
Let chicken rest for 15 minutes. Heat neutral oil in a pot to 350°F (176°C); fry chicken in batches until golden and cooked through (3-4 minutes each side).
Transfer cooked chicken to a wire rack and season with salt. Rest for 2-3 minutes; slice crosswise into strips.
For Plating: Spoon rice onto plates and spoon curry on the other side, adding reserved vegetables. Plate chicken down the center and finish with parsley.

Notes

Ensure that the oil is hot enough before frying to achieve a crispy texture.
Adjust spices according to your taste, especially if you prefer a milder or spicier curry.
The blended curry can be made in advance and reheated for convenience.

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 5g
Sodium: 1200mg
Fat: 38g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 5g
Protein: 31g
Cholesterol: 150mg