Description
Japanese Katsu Curry is a delicious and comforting dish made with crispy breaded chicken cutlets and a rich, savory curry sauce served over steamed rice. This well-balanced meal delivers a satisfying combination of textures and flavors, from crunchy to creamy, savory to subtly sweet.
Ingredients
- 2 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 russet potato, peeled and diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 1/2 grated apple (Fuji or Gala)
- 1 1/2 cups chicken stock
- 1/2 cup water
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 3 blocks Japanese curry roux
- Cooked white rice, for serving
Instructions
- Butterfly the chicken breasts by slicing horizontally, then gently pound to an even thickness. Season both sides with salt and pepper.
- Prepare three shallow dishes for the breading process: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Dredge each chicken piece in flour, then egg, and finally coat in panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a deep pan over medium-high heat. Fry the chicken cutlets for 3–4 minutes per side or until golden brown and cooked through. Transfer to a wire rack and let rest before slicing.
- In a medium pot, heat olive oil and sauté the onion and garlic until fragrant and translucent.
- Add diced carrot and potato. Cook for a few minutes until slightly softened.
- Pour in chicken stock, water, soy sauce, honey, and grated apple. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
- Add the Japanese curry roux blocks and stir until fully dissolved. Simmer until the sauce thickens to your desired consistency.
- To serve, place cooked white rice on a plate, top with sliced chicken katsu, and ladle curry sauce over the top. Enjoy immediately.
Notes
- Use Japanese curry roux blocks for an authentic and rich curry flavor.
- Keep the chicken crispy by storing it separately from the curry sauce if preparing ahead of time.
- Customize with extra vegetables like mushrooms, bell peppers, or peas.
- Air fry or bake the katsu for a healthier option.
- Grated apple adds natural sweetness and depth to the curry.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying & Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 760
- Sugar: 7g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 115mg
