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Japanese Katsu Curry

Irresistible Japanese Katsu Curry: Comfort Food Bliss

Delight in homemade Japanese Katsu Curry, a comforting dish of crispy chicken, fluffy rice, and rich curry sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Katsu
  • 2 pieces Boneless Skinless Chicken Breasts Can substitute with pork, beef, seafood, or tofu.
  • 1 teaspoon Salt Adjust to personal preference.
  • 1 teaspoon Black Pepper Optional.
  • 1/2 cup All-Purpose Flour Gluten-free flour is an alternative.
  • 1 large Egg A flax egg can be used for vegan.
  • 1 cup Panko Breadcrumbs Preferred for crispiness.
  • 1/2 cup Vegetable Oil Canola oil is ideal.
For the Curry Sauce
  • 1 box Japanese Curry Roux Choose mild or spicy.
  • 1 large Yellow Onion Shallots can be substituted.
  • 1 large Russet Potato Yukon Gold can be used.
  • 1 large Carrot Zucchini is a low-carb alternative.
  • 1 tablespoon Olive Oil Any cooking oil will work.
  • 2 cloves Garlic Fresh is best.
  • 1 medium Red Apple Pears can also be used.
  • 2 cups Chicken Stock Vegetable broth works for vegetarian option.
  • 1 cup Water Adjusts consistency.
  • 2 tablespoons Soy Sauce Tamari is suitable for gluten-free.
  • 1 tablespoon Honey Maple syrup can be used.

Equipment

  • Skillet
  • Pot
  • Shallow Dishes
  • Wire Rack

Method
 

Making Katsu Curry
  1. Butterfly and Tenderize Chicken: Slice each chicken breast horizontally, pound to ½ inch thick, season with salt and pepper.
  2. Prepare Breading Station: Set up three shallow dishes with flour, beaten egg, and panko.
  3. Coat Chicken: Dredge chicken in flour, dip in egg, press into panko breadcrumbs.
  4. Fry Chicken: Heat vegetable oil to 340°F (170°C), fry chicken for 3-4 minutes on each side until golden brown.
  5. Cook Curry Vegetables: Sauté onion and garlic in olive oil, add carrot and potato, cook for 2 minutes.
  6. Add Liquids: Pour in chicken stock, water, soy sauce, honey, and grated apple, simmer until tender.
  7. Incorporate Curry Roux: Stir in curry roux, let simmer for 15 minutes until thick.
  8. Serve: Slice chicken katsu, serve over rice, and drizzle with curry sauce.

Nutrition

Serving: 1servingCalories: 700kcalCarbohydrates: 80gProtein: 34gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 1500mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Separate chicken katsu from sauce for freezing.

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