Description
Chicken Katsu Curry offers irresistible flavors with tender chicken, a rich curry sauce, and delicious rice. Perfect for a quick, homemade comfort meal!
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 (2½ centimeter))
- 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 gram) 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 milliliter) water (whisked)
- 1 cup Japanese panko breadcrumbs
- neutral oil (for frying (about 2 inch / 5 centimeter depth))
- flaky salt (for finishing)
- 3–4 cups Japanese short-grain rice (cooked)
- 2 tablespoons fresh parsley (finely chopped)
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 high-sided sauté pan over medium heat. Add onions and salt, reduce heat to medium-low, and cook until deeply golden, about 25 minutes. Add water if needed to prevent sticking. Add garlic and ginger; cook until fragrant, about one minute.
- Stir in apple, carrot, potato, and bay leaf. Add curry powder and dry spices, and bloom briefly. Pour in four cups of strained stock and simmer for 20-30 minutes until vegetables are tender. Remove bay leaf and some veggies; blend the curry until smooth and set aside.
- In a separate pan, melt butter over medium heat. Add flour and cook until blond, about 2 minutes. Stir in curry powder and cook for 30 seconds. Pour curry into roux, whisking constantly. Add remaining stock and whisk to combine. Stir in Worcestershire sauce, soy sauce, ketchup, and honey. Simmer for 10 minutes until glossy and cohesive. Season to taste and add chocolate if desired.
- For the Katsu: Prepare chicken breasts by butterflying and slicing into four oval pieces. Flatten to about half an inch thickness. Set up shallow bowls with potato starch, eggs and water, and panko breadcrumbs. Season chicken with salt and pepper, dredge in starch, dip in egg, and coat with panko. Rest breaded chicken for 15 minutes.
- Heat oil to 350°F (176°C). Fry chicken until golden brown, about 6-8 minutes total. Transfer to a wire rack and season lightly with salt. Rest and slice chicken crosswise into even strips.
- For Plating: Spoon rice in a half-moon on plates alongside the curry. Add reserved vegetables to the curry. Plate chicken on top of the rice and curry line, finishing with parsley if desired.
Notes
Feel free to customize the vegetable mix in the curry based on your preferences.
For a spicier kick, add a dash of your favorite hot sauce to the curry.
Serving suggestion: Pair with pickled veggies for a refreshing crunch.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 8g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 160mg