Japanese Chicken Katsu Curry (Recipe)

Chicken Katsu Curry, a hearty and satisfying meal that's perfect for any occasion. This dish features crispy, breaded chicken cutlets served with a rich, flavorful curry sauce over a bed of fluffy white rice. Whether you're looking to impress your dinner guests or simply craving a delicious homemade meal, this Chicken Katsu Curry recipe is sure to hit the spot.

Ingredients

For the Curry Sauce

• 2 tbsp olive oil

• 1 yellow onion, diced

• 1 large potato, diced

• 1x1” ginger root, roughly chopped

• 1 carrot, peeled and grated

• 3 tbsp butter

• 1/4 cup all-purpose flour

• 1 tbsp curry powder

• 1/8 tsp cayenne pepper

• 3 cups chicken stock

• 3 tbsp soy sauce

• Salt to taste if needed

For the Chicken

• 4 large chicken breasts, butterflied and sliced

• 2 cups all-purpose flour

• 2 tsp ground black pepper

• 2 tsp salt

• 3 eggs, whisked

• 2 cups panko breadcrumbs

Instructions

Prepare the Ingredients

1. Begin by peeling the carrot, potato, and ginger root.

2. Slice the ginger root into matchsticks, the potato into 1x1” pieces, and dice the onion.

3. Slice the carrot using the roll-cut method to ensure even slices.

4. Butterfly the chicken breasts and slice them into tender-sized pieces.

Make the Curry Sauce

1. Start by making the roux: In a saucepan, melt the butter over low heat. Gradually whisk in the all-purpose flour, stirring constantly to prevent burning, until the mixture turns golden brown.

2. Add the curry powder and cayenne pepper, continuing to whisk until well combined.

3. Slowly add the chicken stock and soy sauce, whisking continuously. Increase the heat to medium-high and simmer until the mixture thickens into a gravy-like consistency.

4. In a separate hot pan over medium heat, add the diced onions and carrots, browning them slightly. Then, add the potato pieces and minced ginger.

5. Pour the curry sauce into the pan with the vegetables, and continue to simmer until the sauce is thickened and the vegetables are cooked through.

Prepare the Chicken

1. In one shallow plate, combine the all-purpose flour with salt and pepper. In another shallow plate, add the panko breadcrumbs. In a mixing bowl, whisk the eggs to create an egg wash.

2. Dredge each chicken breast piece first in the flour mixture, then dip into the egg wash, and finally coat with the panko breadcrumbs.

Cook the Chicken

1. Heat about 4 cups of canola oil in a deep frying pan over medium heat until it reaches 350°F. If you don't have a thermometer, test the oil by adding a small pinch of panko; it should sizzle immediately.

2. Carefully add the breaded chicken pieces to the hot oil and deep-fry for about 5 minutes or until they are crispy and golden brown. Transfer the fried chicken to a plate lined with paper towels to absorb excess oil, and immediately sprinkle with salt for extra flavor.

Assemble and Serve

1. Serve the curry sauce and vegetables alongside a portion of white rice. Place the crispy chicken katsu on top of the rice. Enjoy your Chicken Katsu Curry immediately while it's hot and delicious!

And there you have it! Chicken Katsu Curry made entirely from scratch! Whether you're cooking for family, friends, or just for yourself, this recipe is sure to become a favorite in your culinary repertoire. It sure is in mine! Happy cooking and even happier eating!