Description

This Chicken Katsu Curry features crispy chicken served with a rich, savory curry sauce made with fresh vegetables and spices. It’s a quick and satisfying meal that brings comfort and flavor to your table.

Ingredients

Scale

6 cups store-bought chicken stock
onion scraps (from ~1 onion)
carrot scraps (from ~1-2 carrots)
1 clove garlic or to taste
1 small piece fresh ginger (about 1 inch)
2 tablespoons neutral oil
1 large onion (thinly sliced)
1 teaspoon salt
4 cloves garlic (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 (5 milliliters) water (whisked)
1 cup Japanese panko breadcrumbs
neutral oil (for frying, about 2 inches depth)
flaky salt (for finishing)
3–4 cups Japanese short-grain rice (cooked)
2 tablespoons fresh parsley (finely chopped)

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Instructions

Combine stock ingredients and simmer for at least 20 minutes; strain and set aside.
Heat oil in a sauté pan over medium heat, add onions and salt, and cook until deeply golden about 25 minutes.
Add garlic and ginger, cooking until fragrant.
Stir in apple, carrot, potato, and bay leaf.
Add curry powder and other spices; bloom briefly.
Pour in four cups of the strained stock and simmer for 20-30 minutes until vegetables are tender.
Remove bay leaf and some vegetables; blend curry until smooth.
Melt butter in a separate pan and cook flour until blonde; stir in curry powder.
Pour curry into roux while whisking; add remaining stock and simmer until slightly thickened.
Stir in Worcestershire sauce, soy sauce, ketchup, and honey; simmer for ten minutes, seasoning to taste.
For the Katsu, butterfly and pound chicken breasts to even thickness; slice into four pieces.
Set up bowls for potato starch, egg mixture, and panko breadcrumbs.
Dredge chicken in potato starch, dip in egg, and coat with panko.
Let chicken rest for 15 minutes, then heat oil to 350°F (176°C).
Fry chicken in batches until golden, about 3-4 minutes per side; season with salt after cooking.
Rest cooked chicken for a few minutes before slicing.
Plate rice in a half-moon shape, spoon curry on the side, and add reserved veggies to the curry.
Place chicken strips down the center and garnish with parsley.

Notes

You can adjust the spice levels by adding more curry powder or hot sauce to taste.
For a vegetarian version, substitute chicken with tofu and use vegetable stock.
Make sure the oil is hot enough before frying to achieve a crispy crust.

Nutrition

Serving Size: 1 plate
Calories: 800
Sugar: 12g
Sodium: 1500mg
Fat: 34g
Saturated Fat: 9g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 90g
Fiber: 5g
Protein: 36g
Cholesterol: 150mg