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Japanese Katsu Curry Recipe

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4.3 from 12 reviews

Japanese Katsu Curry is a comforting and rich dish featuring crispy breaded chicken cutlets served with a thick, savory Japanese curry sauce, vegetables, and steamed white rice. This recipe involves frying chicken katsu and simmering a flavorful curry made from roux, vegetables, and apple, offering a delicious fusion of textures and flavors.

Ingredients

Chicken Katsu

  • 2 boneless skinless chicken breasts (lightly pounded)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 1 egg (lightly beaten)
  • 1 cup panko breadcrumbs
  • 3 cups vegetable oil (for frying)

Japanese Curry

  • 2 oz Japanese Curry Roux
  • 1 yellow onion (wedge cut)
  • 1 large russet potato (peeled and diced into 1 inch pieces)
  • 1 large carrot (peeled and diced into 1 inch pieces)
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • ¼ cup red apple (peeled and grated, about 1 large apple)
  • 2 cups chicken stock
  • ½ cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 cups cooked white rice

Instructions

  1. Butterfly the chicken: Slice each chicken breast horizontally along the long side, cutting through only partway so you can open it like a book. This will create an even thickness for frying.
  2. Tenderize and season the chicken: Fold out the chicken breast and lightly pound it until about ½ inch thick. Season both sides evenly with salt and black pepper to enhance flavor.
  3. Prepare the breading stations: Set up three shallow dishes: one with flour, one with the lightly beaten egg, and one with panko breadcrumbs. This will facilitate the breading process.
  4. Coat the chicken: Dredge both sides of the chicken first in the flour, shaking off excess, then dip into the egg wash, and finally press firmly into the panko breadcrumbs, ensuring a thorough and even coating.
  5. Fry the chicken katsu: Heat 1-2 inches of vegetable oil in a medium deep pan over medium-high heat until it reaches 340°F (170°C). Fry the coated chicken for 3 minutes on one side, then flip and cook an additional 3-4 minutes until golden brown and cooked through. Remove and drain on a wire rack before slicing.
  6. Prepare vegetables: Peel and dice potato and carrot into 1-inch pieces. Soak the potato in water for 10 minutes to remove excess starch. Peel and cut the onion into wedges, mince the garlic, and grate the apple finely.
  7. Cook onion and garlic: In a medium pot, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic; sauté until lightly browned and fragrant, about 3-4 minutes.
  8. Add carrot: Add ½ tablespoon olive oil and the diced carrot to the pot. Stir well and cook on medium-high heat for around 2 minutes.
  9. Add potato: Add ½ tablespoon olive oil and the diced potato to the pot. Stir to mix and cook on medium-high heat for about 2 minutes.
  10. Add liquids and simmer: Pour in chicken stock, water, soy sauce, honey, and grated apple. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes and carrots are tender, approximately 15 minutes.
  11. Add curry roux: Stir in the Japanese curry roux gently until it dissolves fully. Continue simmering on medium-low for another 15 minutes, stirring occasionally, until the sauce thickens to a rich consistency.
  12. Serve: Slice the chicken katsu into strips and serve it on a bed of steamed white rice. Ladle a generous scoop of the Japanese curry with vegetables over or beside the chicken for a classic presentation.

Notes

  • Ensure the oil temperature is maintained around 340°F to get a crispy, not greasy, chicken katsu.
  • Soaking potatoes helps remove starch which prevents the curry from becoming too thick or gummy.
  • The grated apple adds natural sweetness and depth to the curry sauce.
  • Use panko breadcrumbs for a lighter, crunchier texture on the fried chicken.
  • If you prefer a milder curry, reduce soy sauce and honey slightly or adjust seasoning to taste.

Find it online: https://bitezly.com/japanese-katsu-curry-recipe-2/