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Japanese Katsu Curry Recipe

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4.3 from 6 reviews

Japanese Katsu Curry is a comforting and flavorful dish featuring crispy fried chicken cutlets served with a rich and savory Japanese curry sauce made from a blend of spices, vegetables, and a hint of sweetness from grated apple. This classic Japanese comfort food combines tender chicken, hearty vegetables, and aromatic curry over fluffy white rice, perfect for a satisfying meal.

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 its length, opening it like a book while keeping one side intact to create an even thickness.
  2. Tenderize and season the chicken: Gently pound the opened chicken breasts until about ½ inch thick, then season both sides evenly with salt and black pepper.
  3. Prepare the breading setup: Arrange three shallow dishes: one with all-purpose flour, one with the lightly beaten egg, and one with panko breadcrumbs to coat the chicken sequentially.
  4. Coat the chicken: Thoroughly dredge the chicken breasts first in flour, then dip into beaten egg, and finally press into panko breadcrumbs, ensuring an even and thick coating. Shake off any excess at each step.
  5. Fry the chicken katsu: Heat vegetable oil to 340°F (170°C) in a deep pan with 1-2 inches of oil. Fry the coated chicken breasts for about 3 minutes on one side, then flip and cook another 3-4 minutes until golden brown and crisp. Drain on a wire rack and let cool slightly before slicing into strips.
  6. Prepare the curry ingredients: Peel and dice the potato and carrot into 1-inch pieces. Soak the diced potato in water for 10 minutes to remove excess starch. Peel and wedge-cut the onion. Mince the garlic and grate the apple, setting all aside.
  7. Cook onion and garlic: Heat 1 tablespoon olive oil in a medium pot over medium heat. Sauté the onion wedges and minced garlic until they become lightly browned and fragrant.
  8. Add and cook carrot: Add ½ tablespoon olive oil and diced carrot to the pot. Stir well and cook on medium-high heat for about 2 minutes until slightly softened.
  9. Add and cook potato: Stir in another ½ tablespoon olive oil and the soaked, drained potatoes. Cook together for about 2 minutes on medium-high heat, mixing thoroughly.
  10. Add liquids and simmer: Pour the chicken stock, water, soy sauce, honey, and grated apple into the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 15 minutes until the potatoes and carrots are tender.
  11. Add curry roux: Stir in the Japanese curry roux gently until it is fully dissolved and incorporated. Continue to simmer on medium-low heat for another 15 minutes, stirring occasionally, until the curry sauce thickens.
  12. Serve: Slice the fried chicken katsu and arrange it over cooked white rice. Spoon a generous amount of the thickened Japanese curry sauce with vegetables over the top and serve immediately.

Notes

  • Use a thermometer to maintain the oil temperature at 340°F for the perfect crispy chicken.
  • Soaking potatoes before cooking helps remove excess starch, resulting in a better curry texture.
  • Adjust curry roux quantity to your desired curry thickness and spice level.
  • Allow the chicken katsu to rest briefly after frying to retain crispness before slicing.
  • Substitute chicken stock with vegetable stock for a vegetarian-friendly version (skip chicken katsu in that case).

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