Chicken Katsu Curry

There’s something truly magical about Chicken Katsu Curry that warms my heart and soul. It takes me back to cozy evenings spent in my kitchen, the aroma of golden fried chicken wafting through the air, mingling with the rich, savory scent of curry. My love for this dish blossomed during my travels in Japan, where the vibrant flavors and textures captivated my palate. Each bite of crispy chicken, perfectly paired with a comforting curry sauce, transports me to bustling streets lined with food stalls and laughter. Now, every time I whip up this dish, it’s not just a meal; it’s a celebration of memories and flavors that I cherish deeply.

Main Ingredients for Chicken Katsu Curry

At the heart of Chicken Katsu Curry are a few key ingredients that come together to create an unforgettable dish. The combination of tender chicken, warm spices, and fresh vegetables not only creates a vibrant flavor profile but also makes this dish nourishing and satisfying. Each ingredient plays a vital role in enhancing the overall taste, making every bite a delightful experience.

• Unsalted Butter – 4 tablespoons (52g): This creamy ingredient adds richness to the curry base, providing a smooth mouthfeel as it melts into the dish.
• Yellow Onion – 1 small, finely diced: The sweet and savory flavor of this onion forms the aromatic foundation of the curry.
• Carrot – 1 medium, peeled and diced into 1-inch chunks: This vegetable adds natural sweetness and a pop of color to the dish.
• Potatoes – 2 medium or 1 large, peeled and diced into 1-inch chunks: Potatoes absorb the curry flavor beautifully while providing heartiness.
• Apple – 1 small, peeled and grated: This unexpected ingredient adds a subtle sweetness that balances the curry’s spice.
• Garlic – 3 cloves, finely minced: The aromatic nature of garlic enhances the overall depth of flavor.
• Fresh Grated Ginger – 2 teaspoons: Ginger adds a zesty kick that brightens the curry.
• All-Purpose Flour – 4 tablespoons (30g): This helps thicken the curry sauce, giving it a luscious texture.
• Curry Powder – 2 tablespoons: The star spice that gives the dish its signature flavor, warming and aromatic.
• Garam Masala – 1 teaspoon: A blend of spices that deepens the flavor profile of the curry.
• Chicken Stock – 4 cups (1 liter), warm: The base of the curry sauce, adding depth and richness.
• Soy Sauce – 1 tablespoon (15ml): Adds a savory umami flavor that rounds out the dish.
• Honey – 1 tablespoon (15ml): This adds a touch of sweetness that balances the savory elements.
• Chicken Breasts – 1 ½ pounds (675g), sliced lengthwise into cutlets: The main protein that is breaded and fried to a golden perfection.
• Salt – ½ teaspoon: Enhances all the flavors of the dish.
• All-Purpose Flour – ½ cup (60g): Used for dredging the chicken, providing a crispy coating.
• Eggs – 2 large, beaten: Helps the breadcrumbs adhere to the chicken.
• Panko Breadcrumbs – 2 cups (120g): Delivers the signature crunch of the katsu.
• Vegetable Oil – for frying: Essential for achieving the perfect crispy texture on the chicken.
• Cooked Short-Grain or Jasmine Rice: The perfect side to soak up the delicious curry sauce.
• Sliced Green Onions: For garnish, adding a fresh and colorful touch.

Recipe Directions for Chicken Katsu Curry

Preparing Chicken Katsu Curry is a rewarding experience that fills your kitchen with enticing aromas. Follow these steps carefully to create a delicious meal that everyone will love. Let’s dive into the cooking process!

1. Start by melting unsalted butter in a large Dutch oven over medium heat. Once melted, add the finely diced yellow onion and sauté for about 2 minutes, until it turns translucent and fragrant. This base adds depth to the curry.

2. Next, introduce the diced carrots, potatoes, and grated apple into the pot. Cook these together for another 2 minutes, stirring occasionally. You want the vegetables to start to soften slightly.

3. Add the minced garlic and fresh grated ginger to the pot and sauté for about 30 seconds. You’ll notice the aromatic scents intensifying, which means it’s time to add the spices.

4. Sprinkle the all-purpose flour, curry powder, and garam masala over the vegetables. Stir well, cooking for 1 minute to toast the spices and flour. This step helps to deepen the flavors in your curry.

5. Pour in the warm chicken stock, followed by the soy sauce and honey. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer and taste for seasoning, adding salt if needed. Allow the curry to simmer for about 10 to 15 minutes, until the sauce has thickened and the vegetables are tender.

6. While the curry is simmering, it’s time to prepare the chicken. Season the chicken cutlets with salt on both sides, ensuring each piece is well seasoned.

7. Set up a dredging station with three shallow bowls: one filled with all-purpose flour, another with the beaten eggs, and the last with panko breadcrumbs. Dredge each chicken cutlet first in the flour, then dip into the egg, and finally press into the breadcrumbs, ensuring an even coating.

8. Heat enough vegetable oil in a deep fryer to reach a temperature of 350°F (180°C). Carefully add the breaded chicken cutlets in batches and fry for about 5 to 6 minutes, or until they are golden brown and the internal temperature reaches 165°F (74°C). Once cooked, remove from the oil and let them rest on a paper towel-lined plate.

9. To serve, ladle the curry into bowls over a scoop of cooked rice. Top generously with the sliced chicken, garnishing with sliced green onions for a fresh finish. Enjoy your delicious meal!

Tips for Success

To ensure your Chicken Katsu Curry turns out perfectly every time, here are some essential tips to consider.

• Preparation is Key: Read through the recipe and prepare all your ingredients before you start cooking. This makes the process smoother and more enjoyable.
• Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and chicken to enhance the overall flavor of your dish.
• Monitor Your Oil Temperature: An accurate thermometer can help you maintain the right frying temperature for perfectly crispy chicken.
• Let the Chicken Rest: After frying, allow the chicken to rest for a few minutes before slicing. This helps retain its juices and flavor.
• Store Leftovers Properly: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
• Freezing: You can freeze the curry sauce separately from the chicken. When ready to eat, just reheat and serve alongside freshly fried chicken.
• Pairing Suggestions: Serve this dish with a side of pickled vegetables or a simple salad for a refreshing contrast.

Serve This Chicken Katsu Curry With

• Cooked Rice: The classic pairing that soaks up the curry sauce perfectly.
• Salad: A crisp side salad with sesame dressing complements the richness of the curry.
• Pickled Vegetables: Japanese pickles add a tangy contrast that brightens the meal.
• Great for Gatherings: This dish is fantastic for family dinners or casual gatherings with friends.
• Meal Prep Friendly: Leftovers make excellent lunch options for the week, just reheat and enjoy.
• Seasonal Occasions: Perfect for fall and winter meals when you crave something hearty and comforting.

FAQ

Conclusion

In summary, Chicken Katsu Curry is more than just a meal; it’s a heartfelt dish that brings comfort and joy to the table. With its crispy chicken and fragrant curry sauce, it’s sure to become a favorite in your home. I encourage you to try making it yourself – you won’t be disappointed!

Chicken Katsu Curry

The ultimate comfort food that combines crispy chicken cutlets with a rich, savory curry sauce. This easy weeknight dinner is perfect for cozy nights in or impressing guests. Make it tonight for a delightful culinary adventure!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 4 tablespoons Unsalted Butter
• 1 small Yellow Onion finely diced
• 1 medium Carrot peeled and diced into 1-inch chunks
• 2 medium Potatoes or 1 large, peeled and diced into 1-inch chunks
• 1 small Apple peeled and grated
• 3 cloves Garlic finely minced
• 2 teaspoons Fresh Grated Ginger
• 4 tablespoons All-Purpose Flour (30g)
• 2 tablespoons Curry Powder
• 1 teaspoon Garam Masala
• 4 cups Chicken Stock (1 liter) warm
• 1 tablespoon Soy Sauce (15ml)
• 1 tablespoon Honey (15ml)
• 1 ½ pounds Chicken Breasts sliced lengthwise into cutlets
• ½ teaspoon Salt
• ½ cup All-Purpose Flour (60g)
• 2 large Eggs beaten
• 2 cups Panko Breadcrumbs (120g)
• Vegetable Oil for frying
• Cooked Short-Grain or Jasmine Rice
• Sliced Green Onions

Equipment

• 6-quart Dutch Oven
• Deep Fryer

Method

 

1. In a large Dutch oven, over medium heat, melt unsalted butter and saute yellow onion for about 2 minutes.
2. Add carrots, potatoes, and apple, and cook for 2 minutes. Then add garlic and ginger, and saute for 30 seconds.
3. Sprinkle flour, curry powder, and garam masala all over the vegetables, and cook for 1 minute.
4. Pour warm chicken stock over the vegetables, followed by soy sauce and honey. Stir and simmer for 10 to 15 minutes, or until the curry has thickened and the potatoes and carrots are cooked through.
5. Taste the curry and add salt if needed. Remove from heat.
6. Season chicken cutlets with salt from both sides.
7. Set up a dredging station, to 3 shallow bowls, add flour in one, eggs to another, and panko breadcrumbs to the last one.
8. Dip each chicken cutlet into flour, and egg, and then press into panko breadcrumbs.
9. Heat vegetable oil to 350°F (180°C), and fry the chicken cutlets in batches for 5 to 6 minutes, or until golden brown and the internal temperature is 165°F (74°C).
10. Remove from heat, allow to rest for a few minutes, and then slice into strips.
11. Serve the curry in bowls with cooked rice, and top with sliced chicken, garnish with green onions.

Notes

• To Serve: Be sure to slice the chicken into strips so that the dish is easy to eat without a knife and fork! Instead, serve katsu curry with spoons and chopsticks.
• Brine the Chicken: If you have the time, brining the chicken for an hour before breading and frying it will give it an extra juicy texture.
• Extra Veggies: You could also try cauliflower, broccoli, or Asian vegetables like baby corn or water chestnuts.
• Smooth Curry Sauce: Add the finished curry to the blender, or use a stick blender to make it creamy.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.