Description
This Chicken Katsu Curry combines crispy chicken, aromatic curry sauce, and fresh veggies. An easy, delicious meal that’s perfect for a cozy dinner.
Ingredients
Scale
- 6 cup 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 tablespoon neutral oil
- 1 large onion (thinly sliced)
- 1 teaspoon salt
- 4 garlic clove (grated)
- 1 tablespoon fresh ginger (grated)
- 1 medium apple (peeled and grated)
- 2 medium carrot (sliced into half moons)
- 1 medium Yukon gold potato (diced)
- 1 bay leaf
- 1½ tablespoon 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 teaspoon honey (to taste)
- optional: 1 small square (5 gram) dark chocolate
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 1 tablespoon curry powder
- 2 chicken breast
- 1 tablespoon salt
- 1 tablespoon white pepper
- 1 cup potato starch (or arrowroot starch)
- 2 large egg + 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 cup Japanese short-grain rice (cooked)
- 2 tablespoon fresh parsley (finely chopped)
Instructions
- Combine chicken stock ingredients and simmer for at least 20 minutes.
- Strain and set the stock aside.
- Heat oil in a sauté pan over medium heat and add onions and salt; cook until golden and jammy for about 25 minutes.
- Add a splash of water to prevent sticking if needed.
- Add garlic and ginger, cooking until fragrant for about one minute.
- Stir in apple, carrot, potato, and bay leaf.
- Mix in curry powder and dry spices, then pour in the strained stock, simmering for 20-30 minutes until vegetables tender.
- Remove bay leaf; blend the curry until smooth. Set aside.
- In a separate pan, melt butter over medium heat and add flour; cook until light brown and nutty.
- Stir in curry powder and cook for another 30 seconds.
- Slowly add the curry into the roux while whisking, cooking until slightly thickened, then whisk in remaining stock.
- Add Worcestershire sauce, soy sauce, ketchup, and honey; season to taste and simmer for ten minutes.
- Optional: Add dark chocolate for added depth.
- Prepare the chicken by butterflying and trimming to oval shape.
- Dredge each seasoned chicken piece in potato starch, then egg mixture, and finally panko breadcrumbs, pressing gently to adhere.
- Allow the chicken to rest for 15 minutes on a rack.
- Heat oil in a pot to 350°F (176°C) and fry the chicken in batches until golden and cooked through, about 3-4 minutes per side.
- Transfer the chicken to a wire rack; season lightly with salt and let rest for a few minutes before slicing.
- To plate, spoon rice on one side of the plate and curry on the other, adding reserved vegetables to the curry side.
- Lay chicken slices down the center, finishing with chopped parsley.
Notes
For extra richness, use homemade stock instead of store-bought.
Let the katsu rest after frying for a crispier texture when sliced.
Feel free to adjust spiciness by choosing different curry powders.
Nutrition
- Serving Size: 1 serving
- Calories: 660
- Sugar: 9g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 160mg