Japanese Chicken Katsu Curry
Ingredients
- • 600 g chicken breasts
- • 100 g all-purpose flour
- • 2 item eggs
- • 200 g panko breadcrumbs
- • 500 ml vegetable oil for frying
- • 200 g onion
- • 150 g carrots
- • 300 g potatoes
- • 30 g butter
- • 30 g curry powder
- • 30 g all-purpose flour for roux
- • 750 ml chicken stock
- • 30 ml soy sauce
- • 15 ml honey
- • 50 g grated apple
- • 600 g cooked white rice for serving
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Butterfly the chicken breasts and pound them to about 1cm thickness. Season both sides with salt and pepper.
- 2
Set up breading station with three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
- 3
Dredge each chicken piece in flour, then egg, then coat thoroughly with panko, pressing gently to adhere.
- 4
For the curry sauce, dice onion, carrots, and potatoes into 1cm cubes.
- 5
In a large pot, melt butter over medium heat. Add diced vegetables and sauté for 5 minutes until onions are translucent.
- 6
Add curry powder and flour to the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
- 7
Gradually add chicken stock while stirring to prevent lumps. Add soy sauce, honey, and grated apple.
- 8
Bring curry to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender and sauce has thickened.
- 9
While curry simmers, heat oil in a large skillet to 170°C (340°F). Test with a panko crumb - it should sizzle immediately.
- 10
Fry breaded chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- 11
Transfer cooked katsu to a wire rack and let rest for 2 minutes before slicing into strips.
- 12
Serve sliced katsu over rice and generously ladle curry sauce alongside or over the top.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to authentic katsu curry is in the roux - take your time cooking the flour and curry powder together to develop deep flavor. For extra crispy katsu, double-bread the chicken by repeating the egg and panko steps."
