Description
Japanese chicken katsu curry is a comforting dish featuring tender chicken breast coated in a crispy panko and parmesan batter, served over a thick, rich Japanese curry sauce with vegetables and steamed rice. This recipe is perfect for meal prepping and provides a deliciously satisfying meal for lunch or dinner.
Ingredients
Units
Scale
Japanese Style Curry
- 300 g boneless chicken thigh or chicken breast
- 1 pinch salt and pepper
- 1 tbsp butter
- 1 onion, thinly sliced
- 2 potatoes, peeled and cut into bite-size pieces
- 1 carrot, peeled and cut into bite-size pieces
- 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 (approximately 1 liter)
- 2 chicken breasts
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour (for batter)
- 100 ml water
- 2 eggs
- 100 g all-purpose flour (for coating)
- 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 Curry: Cut 300 g boneless chicken thigh into bite-size pieces and season with salt and pepper. Thinly slice the onion; peel and cut potatoes and carrot into bite-size pieces.
- Cook Chicken and Vegetables: Heat a large pot over medium heat and melt 1 tbsp butter. Add the chicken and fry until sealed on the outside. Add sliced onion and cook until slightly softened.
- Add Vegetables and Seasonings: Add potatoes, carrot, and 1 tbsp tsuyu sauce. Stir and cook together for about 1 minute.
- Simmer Curry: Pour in 600 ml water and bring to a boil. Lower heat to simmer and add the Japanese curry roux. Stir until fully dissolved.
- Enhance Flavor: Add ½ tbsp honey, 1 tbsp sake, ½ tsp fenugreek powder, 1 tsp tomato ketchup, and a pinch of chili powder (optional). Stir well and simmer for 10-20 minutes until the curry thickens. Keep warm with the lid on, stirring occasionally.
- Prepare Chicken Katsu: Heat cooking oil in a deep fryer or large pot to 170 °C (338 °F). Cut 2 chicken breasts in half horizontally and season with salt and pepper on both sides.
- Pound Chicken: Wrap each chicken piece in plastic wrap and pound with a meat tenderizer or rolling pin to about 1 cm thickness.
- Make Batter: In a bowl, combine 6 tbsp flour, 2 eggs, and 100 ml water into a thick batter.
- Prepare Coating: On a plate, mix 50 g panko breadcrumbs with 4 tbsp grated parmesan cheese. On another plate, place 100 g all-purpose flour for dry coating.
- Coat Chicken: Dredge each chicken piece in the 100 g flour, shaking off excess. Dip into the batter, then coat evenly with the panko and parmesan mixture.
- Fry Katsu: Carefully place coated chicken into hot oil and fry for 6 minutes until golden brown, turning halfway for even cooking. Transfer to a wire rack to drain excess oil.
- Serve: Plate cooked Japanese rice on one side, spoon curry on the other, and arrange sliced katsu in between. Garnish with fukujinzuke pickles and fresh parsley if desired. Enjoy immediately.
Notes
- Use chicken thighs instead of breasts for a juicier katsu if preferred.
- Ensure oil temperature is steady at 170 °C to achieve a crisp, non-greasy coating.
- For gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Leftover curry can be refrigerated for up to 3 days or frozen for up to 1 month.
- Adjust spiciness by increasing chili powder or adding grated ginger.
- Using parmesan cheese in the coating adds a unique savory flavor and extra crispiness.
- Make sure to pound chicken evenly to ensure it cooks thoroughly and remains tender.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg
