Experience the delightful crunch of Chicken Katsu paired with the rich, savory depth of Japanese Curry. This Japanese Katsu Curry recipe offers a perfect harmony of flavors, ensuring a memorable meal that’s both comforting and satisfying. Perfect for dinners that demand something special.
Japanese Katsu Curry Recipe
Why You’ll Love This Recipe:
- Comforting and delicious: A perfect blend of crispy chicken cutlet with rich, aromatic Japanese curry sauce.
- Easy to make: Ready in under an hour.
- Customizable: Easily swap proteins or vegetables to your liking.
Kitchen Equipment:
- Meat Tenderizer
- Candy Thermometer
- Large Deep Skillet
- Wire Rack
- Medium Pot
Ingredients:
For Chicken Katsu:
- Boneless Skinless Chicken Breast
- Salt and Pepper
- All-Purpose Flour
- Egg
- Panko Breadcrumbs
- Vegetable Oil
For Japanese Curry:
- Curry Roux (Kokumaru curry roux recommended)
- Onion, finely chopped
- Garlic, minced
- Potato, diced
- Carrot, diced
- Apple, grated
- Honey
- Chicken Stock
- Soy Sauce
Substitutions and Additions:
- Curry Roux: Choose any brand or a homemade roux; use a spicier roux for heat.
- Protein: Chicken can be swapped for pork, beef, seafood, or even tofu for a vegan version.
- Vegetables: Other vegetables like sweet potatoes, taro, or green beans can be used.
Instructions:
Chicken Katsu:
- Butterfly and tenderize the chicken breast to about ½ inch thick. Season both sides with salt and pepper.
- Set up three shallow dishes: one with flour, one with lightly beaten egg, and one with panko breadcrumbs.
- Coat the chicken first in flour, then dipped in egg, and finally coat thoroughly with panko breadcrumbs.
- Heat 1-2 inches of vegetable oil in a medium-sized deep pan over medium-high heat to 340°F (170°C).
- Fry the chicken until golden brown, about 3-4 minutes each side. Let cool on a wire rack before slicing.
Japanese Curry:
6. Prepare the vegetables and grate the apple. Soak the potato in water to remove starch.
- In a medium pot, sauté onion and garlic in oil until browned. Add the carrot and then the potato with more oil, cooking each for 2 minutes.
- Add chicken stock, water, soy sauce, honey, and grated apple to the pot. Bring to a boil, then simmer covered until the vegetables are soft, about 15 minutes.
- Stir in the curry roux and simmer on medium-low heat for an additional 15 minutes until the sauce thickens, stirring occasionally.
- Serve the sliced chicken katsu over rice with a hearty scoop of the Japanese curry.
Storage Instructions:
- Refrigerate: Store leftovers in separate air-tight containers for up to 3 days.
- Reheat: Warm the curry on the stove and reheat the katsu in an oven or air fryer at 350°F until crispy.
- Freeze: Freeze both katsu and curry separately for up to 3 months. Bake frozen katsu until warm, and thaw curry overnight before reheating.
Enjoy this comforting and satisfying Japanese Katsu Curry at home!
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