chicken katsu curry

Chicken Katsu Curry is succulent and crispy fried chicken coated with panko crumbs on a bed of plain steamed Japanese rice drizzled with delicious Japanese curry.

Chicken Katsu Curry

I potato (about 200 grams)

carrot (about 100 grams)

onion (180 grams)

olive oil

water

120 g store bought Japanese curry roux (about 6 cubes *1)

chicken breast katsu

rice

Peel the potato and dice it to 2cm cubes. Set aside in a bowl of water.

Peel the carrot and chop off the top and end. Cut it in half length wise.&nbsp; &nbsp;

Cut the half carrot in half again length wise and chop it diagonally by rotating the carrot with the left hand and set aside. *2

Peel the onion and cut it in half horizontally.

Cut the half onion into wedges. Set aside.

Heat the olive oil in a pot over medium heat and cook the chopped onion first.&nbsp;

After cooking the onion for a couple minutes, add the carrot and stir.&nbsp;

Add the potato and sautee all together for a couple minutes then pour the water into the pot.&nbsp;

Bring it to boil, put the lid on, and simmer for about 10 minutes.&nbsp;

Turn the heat off and add curry roux.&nbsp;

Dissolve the curry roux in and put the pot back on low heat and bring it to simmer. Simmer for about 5 minutes then turn the heat off.&nbsp;

Serve the rice in a shallow bowl.&nbsp;

Cut the chicken katsu in half and slice them to strips.

Place the cut chicken katsu on the rice.&nbsp;

Pour the curry over the chicken katsu and rice and serve. Add Rakkyo and Fukushinzuke on the side of rice. *3

onion (diced)

garlic (crushed)

ginger

chilli flakes

tbsp mild curry powder

plain flour

250 ml chicken stock

drizzle honey

soy sauce

100 g basmati rice

chicken breasts

egg (beaten)

flour

breadcrumbs

spring onions (sliced)

salad

An easy and authentic recipe for Chicken Katsu Curry which you can make at home from scratch. The chicken is coated with panko breadcrumbs for extra crunch, and the curry sauce contains a secret ingredient for the best flavour.

vegetable oil

brown onion, finely diced

garlic cloves, finely chopped

sea salt

Japanese curry powder

carrots,

potatoes,

500 ml (2 cups) chicken stock

Worcestershire sauce

sugar

dessert/sweet apple

(cornstarch)

chicken breast

pepper

plain flour (all-purpose flour)

Dijon mustard

panko breadcrumbs

Jasmine rice

Sauté the onions and garlic with a sprinkle of sea salt until they have softened.

Add the curry powder and cook for 1-2 minutes.

Add the carrots and potatoes and give everything a good mix.

Add the stock, soy sauce, Worcestershire sauce and sugar.

Peel the apple and coarsely grate it into the sauce.

Simmer gently for about 30 minutes, or until the vegetables are tender.

Bring the saucepan to a rapid boil and quickly stir in some of the cornflour slurry until the curry sauce has thickened to your liking. You may not need all of it, or you may need to make more. 

For the Katsu Curry sauce

In a second bowl, whisk together the egg, mustard, salt and pepper.

In a third bowl, add the panko breadcrumbs.

To crumb the chicken, first coat the chicken in the flour, then dip it into the egg mixture, and finally cover it in the breadcrumbs. Gently pat the breadcrumbs into the chicken to ensure that it is fully coated all over.

Heat the oil in a large saucepan, enough to shallow fry the chicken (about 1cm depth of oil).

Cook the chicken in the oil until lightly golden on each side.

For the Crumbed Chicken or Chicken Schnitzel (For step-by-step photos, please see my recipe for Chicken Schnitzel)

Serve the chicken alongside some steamed Jasmine rice and spoon some Katsu Curry sauce over the rice and chicken.

To Serve

Our children love Japanese curry too! I tried this tonight and it was so delicious. I added a lot of peas and carrots to the sauce - it was perfect!

YUM YUM YUM! Looks very tasty! And I want to make these asap.

Wow, beautiful recipe! I normally use the Japanese curry stock cubes but I was curious to try making it from scratch. What a difference! It tasted light and fresh - very delicious. I really love your recipes!

Delicious! I never thought of making katsu curry from scratch before and I’m so glad I did. This tasted better than any other katsu curry I’ve tried.

Amazing recipe! Definitely takes a bit more work than the Japanese stock cubes but the taste is way better! Definitely worth it. I also recommend using S&amp;B curry powder for the most authentic flavor.

This easy homemade tonkatsu sauce is the perfect balance of savory, sweet, and tangy flavors and pairs wonderfully with tonkatsu, chicken katsu, or any of your favorite deep-fried dishes. Best of all, it takes less than 2 minutes to make with 4 simple ingredients!

4-Ingredient Tonkatsu Sauce

ketchup

tbsp worcestershire sauce

oyster sauce (or soy sauce)

tbsp sugar (or brown sugar)

Combine all the ingredients in a bowl, adjusting the serving size if needed. Store in an airtight container for up to 1 month in the fridge. Enjoy!

Chicken Katsu Curry is a hearty curry dish featuring crispy, tender chicken katsu, Japanese curry, and steamed sticky rice. The savory chicken katsu balances the sweet curry and creates a mouthwatering combination of flavors. Japanese Katsu Curry is a cozy dish that is great for a weeknight!

Chicken Katsu Curry (Japanese Chicken Cutlet Curry)

olive oil oil

potatoes

onion

carrots

bell pepper (diced)

Golden Curry Sauce Mix (or a half a pack)

½ lbs Boneless skinless chicken thighs tenderized

panko

Flour

Eggs beaten

Milk

tsp kosher salt divided

garlic powder

tsp black pepper divided

½ tsp togarashi

First, make the rice so it cooks while you cook the curry and chicken katsu.

Rice

Place the uncooked rice in the rice cooker cooking bowl and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the cooking bowl inside the rice cooker. Follow the rice cooker instructions.

Fluff the rice inside the cooker and leave on the &quot;warm&quot; setting until ready to serve.

Rice Cooker Instructions

Place the uncooked rice in a cast iron pot or a pot with a thick bottom and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the lid on the pot.

Cook the rice on high heat at first.  Once it begins to boil, lower the heat to low-medium. Cook for 15-20 minutes without removing the lid. Turn off the heat and allow the rice to steam for an additional 10 minutes. Set the cooked rice aside.

Stovetop Rice Instructions

Next, while the rice cooks, make the curry.

Stir-fry the vegetables - Add the oil to a large pot or dutch oven over medium heat. Once the oil heats, add the onions, carrots, bell peppers, and potatoes. Fry in the oil for 5-7 minutes, or until the onions soften.

Cook in water - Add water to the to the pot and bring to a boil. Reduce the heat and cover the pot with the lid.  Allow vegetables to simmer until the potatoes are tender, about 15-18 minutes.

Add the curry blocks - Turn off the medium heat and add the Golden Curry blocks to the pot. Stir the mixture until the blocks are melted and completely incorporated. Turn the heat back on low heat and simmer for an additional 5 minutes to incorporate all of the flavors.

Japanese Curry Recipe

Prepare chicken - Trim the fat off of the meat. Then, arrange a couple of chicken thighs in a flat layer inside of a gallon zip-top bag and remove as much air as possible. Use a meat tenderizer to gently pound until it is an even half-inch thickness. Remove the flattened chicken and set aside. Repeat until all of the chicken thighs are tenderized. Tenderizing the meat allows the pieces to cook evenly.

Season chicken - Place the chicken in a large bowl and season the meat with ½ tsp kosher salt and ½ tsp black pepper.

Create flour mixture - Place the flour in a shallow dish. Gently whisk in ½ tsp kosher salt, ½ tsp black pepper, garlic powder, and togarashi.

Create egg mixture - In a mixing bowl, add eggs and milk. Beat the eggs and milk mixture until homogeneous. You can also omit the milk and just use eggs.

Prepare panko - Place the panko in a shallow dish.

Dredge chicken - Coat each piece of chicken with flour mixture and shake off excess flour. Then dip each piece in the egg mixture. Finally, coat both sides of each chicken piece in panko by pressing the chicken into the panko crumbs.

Fry chicken - Heat 1 inch of oil in a large heavy skillet or dutch oven over medium-high heat. Place 2 or 3 pieces of chicken in the hot oil and cook for 3-4 minutes per side, or until the chicken is golden brown. Carefully remove crumbs from the oil with a mesh skimmer or spoon so they do not burn the oil after each batch is fried.

Transfer the fried chicken to a wire cooling rack or a paper towel-lined plate.

Chicken Katsu (Japanese Chicken Cutlet)

Once you have made curry, chicken cutlet, and rice, assemble the ingredients. Place the rice in bowls, then top with the Japanese curry, and add the chicken katsu last.

Chicken Katsu Curry Assembly

Japanese Chicken Katsu Curry <br>

onions

oz (200 grams) carrot

Yukon Gold potatoes

tbsp neutral-tasting oil, divided

tomato paste

cumin powder

(1,920 milliliters) water

chicken bouillon powder

(220 grams) Su0026B golden curry (or Vermont curry, Java curry)

tbsp (28 grams) unsalted butter

boneless, skinless chicken breasts (or thighs)

Kosher salt and black pepper,

All-purpose flour

eggs

Vegetable oil,

scallions

ginger (beni shoga)

Thinly slice the onions. Roughly chop the carrot and potatoes.

In a pot, heat the oil (3 tbsp) over medium heat. Once it gets nice and hot, add the onions and saute for 40 minutes or until deep caramelized.

Meanwhile, in another wok (or pan), heat the oil (1 tbsp) over medium heat. Once that's hot, add the carrot and potatoes. Cook for 10 minutes or until golden brown. Set aside.

Once the onions are deep caramelized, add the tomato paste and cumin powder. Stir together for 1 minute. Add the water, chicken bouillon powder, soy sauce, Worcestershire sauce, potatoes, and carrot. Stir to combine. Simmer, covered, for 30 minutes over medium-low heat.

Remove from the heat. Add the curry roux and butter. Stir until it's well combined. Using an immersion blender, blend until it's nice and smooth.

Put it on a gentle heat. Once it's back up to a boil, set aside and keep warm until ready to serve.

Make Curry

Put the chicken breast in a plastic bag. Pound it out with a meat mallet. Repeat with the remaining chicken breasts. Season both sides with salt and pepper.

Prepare the breading station. Grab a piece of chicken breast and coat it in the flour. Make sure it's evenly coated and shake off the excess. Move on to the beaten eggs, and then, in the breadcrumbs.

Fill a pot with vegetable oil and heat that to 170℃ (340℉). Once it reaches the temperature, add in the chicken pieces, 1 or 2 at a time, and fry for 6 to 8 minutes.

Once the chicken is crispy golden brown, take it out and let rest on a cooling rack. Repeat with the remaining chicken.

Make Chicken Katsu

Thinly slice some green onions (if using) for garnish. Carefully slice the chicken katsu.

Get yourself a plate. Add 1 cup of hot rice. Pour in some curry and place the fried chicken on top. Optionally, garnish with some pickled scallions, ginger, and green onion. Enjoy~!

Assemble

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Top 6 chicken katsu curry recipes from across the web

The most viewed chicken katsu curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Katsu Curry

Chicken Katsu Curry

Chicken Katsu Curry

4-Ingredient Tonkatsu Sauce

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The most viewed chicken katsu curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine