Description
This Chicken Katsu Curry features tender chicken coated in crispy panko, paired with a rich, flavorful curry sauce. A comforting dish that’s easy to make for a delightful dinner.
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 (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 the stock ingredients and simmer for at least 20 minutes, then strain and set aside.
- For the Curry, heat oil in a sauté pan over medium heat. Add onions and salt, reduce heat to medium-low and cook until golden, about 25 minutes.
- Add a splash of water if needed to prevent sticking. Add garlic and ginger; cook until fragrant, about one minute.
- Stir in apple, carrots, potato, and bay leaf. Add curry powder and dry spices, bloom briefly.
- Pour in four cups of strained stock and simmer for 20-30 minutes until vegetables are tender. Remove bay leaf and some veggies for later use.
- Blend the curry until smooth, set aside.
- In another pan, melt butter over medium heat. Add flour, cook until blonde-light brown, and nutty. Stir in curry powder, cook for 30 seconds.
- Gently pour the curry into the roux, whisking to combine until slightly thickened. Add remaining stock, Worcestershire sauce, soy sauce, ketchup, and honey.
- Simmer for ten minutes until glossy. Optional: add dark chocolate for depth.
- For the Katsu, butterfly chicken breasts and slice each into four pieces. Place in a ziplock bag and pound to even thickness.
- Set up bowls with potato starch, beaten eggs/water, and panko breadcrumbs. Season chicken with salt and pepper.
- Dredge chicken in potato starch, dip in egg, and coat with panko. Place on a rack to rest for 15 minutes.
- Pour oil in a pot, heat to 350°F. Fry chicken until golden, about 3-4 minutes per side. Transfer to a wire rack and season lightly with salt.
- Rest chicken for 2-3 minutes before slicing. For Plating, spoon rice on one half of the plate and curry on the other side with reserved vegetables.
- Plate chicken down the center, finishing with parsley if desired.
Notes
Use Japanese-style curry powder for authentic flavor.
Ensure the oil is hot enough before frying to make the katsu crispy.
Let the cooked chicken rest briefly to maintain juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 10g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg