Description
Japanese Chicken Katsu Curry is a comforting dish featuring tender chicken breast coated in a crispy panko and parmesan crust, served over a flavorful, thick Japanese-style curry with potatoes, carrots, and onions. This recipe is perfect for a satisfying lunch or dinner and can be prepared in advance for easy meals during the week.
Ingredients
Units
Scale
Japanese Style Curry
- 300 g boneless chicken thigh or chicken breast
- 1 pinch salt and pepper
- 1 tbsp butter
- 1 onion
- 2 potato
- 1 carrot
- 4 servings Japanese curry roux (homemade or boxed)
- 600 ml water
- 1 tbsp tsuyu sauce (noodle soup base)
- 1/2 tbsp honey
- 1 tbsp sake
- 1 pinch chili powder (optional)
- 1/2 tsp fenugreek powder
- 1 tsp tomato ketchup
Chicken Katsu
- cooking oil for deep frying (about 1 liter)
- 2 chicken breasts
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour (for dusting)
- 100 ml water
- 2 egg
- 100 g all-purpose flour (for batter)
- 50 g panko breadcrumbs
- 4 tbsp grated parmesan cheese
To Serve
- 4 portions cooked Japanese short-grain rice
- fukujinzuke pickles (optional)
- fresh parsley (optional)
Instructions
- Prepare the Chicken Curry: Cut 300 g boneless chicken thigh into bite-size pieces and season with 1 pinch salt and pepper. Thinly slice 1 onion, peel and cut 2 potatoes and 1 carrot into rough bite-size pieces.
- Cook Curry Base: Heat a large pot over medium heat and melt 1 tbsp butter. Add chicken pieces and fry until sealed on the outside. Add sliced onion and cook until slightly softened. Add potato, carrot, and 1 tbsp tsuyu sauce, stirring for about 1 minute.
- Simmer the Curry: Pour in 600 ml water and bring to a boil. Reduce heat to a simmer and add 4 servings of Japanese curry roux. Stir until dissolved. Add ½ tbsp honey, 1 tbsp sake, ½ tsp fenugreek powder, 1 tsp tomato ketchup, and 1 pinch chili powder. Simmer for 20 minutes until thickened, stirring occasionally. Keep covered to keep warm.
- Prepare Chicken for Katsu: Heat cooking oil to 170°C (338°F). Cut 2 chicken breasts in half horizontally. Season both sides with 2 pinches salt and pepper. Wrap chicken pieces in plastic wrap and pound with a meat tenderizer or rolling pin until 1 cm thick.
- Make the Batter and Coating: In a bowl, mix 100 ml water, 2 eggs, and 100 g all-purpose flour to create a thick batter. Mix 50 g panko breadcrumbs and 4 tbsp grated parmesan cheese together on a plate. Place 6 tbsp all-purpose flour on another plate for dusting the chicken.
- Bread the Chicken: Lightly coat each chicken piece in flour first, shaking off excess. Dip into the batter, then coat completely with the panko and parmesan mixture.
- Fry the Katsu: Carefully place coated chicken in hot oil. Fry for 6 minutes, turning halfway, until golden and cooked through. Remove and drain excess oil on a wire rack.
- Serve: Place 4 portions of cooked Japanese rice on plates. Spoon curry alongside rice. Cut chicken katsu into 1 cm strips and arrange over rice and curry. Garnish with fukujinzuke pickles and fresh parsley if desired. Enjoy!
Notes
- Ensure oil temperature is maintained around 170°C for crispy and evenly cooked katsu.
- Use boneless thigh for juicier chicken; breast can be used for leaner option.
- Fenugreek powder adds authentic flavor but can be omitted if unavailable.
- Boxed Japanese curry roux cubes are a convenient shortcut; adjust water quantity per package instructions.
- For gluten-free version, substitute flour and panko with gluten-free alternatives.
- You can make curry in advance and reheat; katsu is best served fresh but can be reheated in a toaster oven to maintain crispness.
- Adding parmesan cheese to panko enhances the crust’s flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 120 mg
