Description

This Chicken Katsu Curry stands out with its irresistible flavor and simple preparation. Featuring crispy chicken, a rich curry sauce, and served with rice, it’s an ideal choice for a quick and satisfying meal everyone will love!

Ingredients

Scale

6 cups store-bought chicken stock
onion scraps (from ~1 onion)
carrot scraps (from ~1-2 carrots)
1 garlic clove or to taste
1 small piece fresh ginger (about 1 inch)
2 tablespoons neutral oil
1 large onion (thinly sliced)
1 teaspoon salt
4 garlic cloves (grated)
1 tablespoon fresh ginger (grated)
1 medium apple (peeled and grated)
2 medium carrots (sliced into half moons)
1 medium Yukon gold potato (diced)
1 bay leaf
1½ tablespoons curry powder (Japanese-style preferred)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon fenugreek
black pepper (freshly cracked, to taste)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1–2 teaspoons honey (to taste)
optional: 1 small square (5 grams) dark chocolate
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon curry powder
2 chicken breasts
1 tablespoon salt
1 tablespoon white pepper
1 cup potato starch (or arrowroot starch)
2 large eggs + 1 tablespoon water (whisked)
1 cup Japanese panko breadcrumbs
neutral oil (for frying, about 2 inches deep)
flaky salt (for finishing)
3–4 cups Japanese short-grain rice (cooked)
2 tablespoons fresh parsley (finely chopped)

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Instructions

For the Stock: Combine stock ingredients and simmer for at least 20 minutes. Strain and set aside.
For the Curry: Heat oil in a sauté pan over medium heat. Add sliced onions and salt, reducing heat to medium-low; cook until golden and jammy (about 25 minutes). Add water if necessary to prevent sticking.
Stir in garlic and ginger; cook until fragrant (about one minute). Add apple, carrots, potato, and bay leaf. Stir in curry powder and dry spices, briefly blooming them.
Pour in the strained stock and simmer for 20-30 minutes until veggies are tender. Remove bay leaf and some vegetable pieces to reserve for later. Blend the curry until smooth and set aside.
In another pan, melt butter over medium heat, add flour, and cook until golden. Stir in curry powder and cook briefly. Gradually whisk in the curry until thickened, adding remaining stock. Stir in Worcestershire sauce, soy sauce, ketchup, and honey; simmer for ten minutes. Adjust seasoning and add optional chocolate if desired.
For the Katsu: Butterfly each chicken breast and flatten to an even thickness. Cut into four pieces. Use a meat tenderizer if needed. Trim edges to achieve an oval shape and place in ziplock bags. Prepare three shallow bowls with potato starch, beaten eggs with water, and panko breadcrumbs.
Season chicken with salt and pepper, dredge in potato starch, dip in egg, and coat with panko. Place on a rack and repeat for all pieces, letting them rest for 15 minutes.
In a heavy-bottomed pot, heat oil to 350°F (176°C). Fry chicken in batches until golden and cooked through (3-4 minutes per side), then transfer to a rack and season with salt to rest for a few minutes before slicing.
For Plating: Spoon rice onto plates, add curry, and reserved veggies. Arrange chicken down the center, garnish with parsley if desired.

Notes

Using homemade stock can enhance the flavor of your curry.
Allowing the chicken to rest after frying helps maintain its crispiness when serving.
Adjust the sweetness of the curry by varying the amount of honey or chocolate you add.

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 10g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 25g
Cholesterol: 85mg