Japanese cuisine offers an array of flavorful dishes that intrigue the palate and Katsu Curry stands out as a prime example. This delightful dish combines the crispiness of breaded chicken with the rich, umami-packed taste of Japanese curry. Perfect for dinner, it’s a hearty meal that satisfies both the taste buds and the soul. Here’s how to bring this culinary delight into your kitchen.
Ingredients
To create this dish, you’ll need to prepare two main components: the Chicken Katsu and the Japanese Curry. Here’s what you’ll need for each:
Chicken Katsu:
- 2 boneless skinless chicken breasts, lightly pounded
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 egg, lightly beaten
- 1 cup panko breadcrumbs
- 3 cups vegetable oil
Japanese Curry:
- 2 oz Japanese Curry Roux
- 1 yellow onion, wedge cut
- 1 large russet potato, peeled and diced into 1-inch pieces
- 1 large carrot, peeled and diced into 1-inch pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ cup red apple, peeled and grated (about 1 large apple)
- 2 cups chicken stock
- ½ cup water
- 1 tablespoon soy sauce
- 1 tablespoon honey
To Serve:
- 2 cups cooked white rice
Directions
Chicken Katsu:
- Begin by butterflying the chicken breasts, then season both sides with salt and pepper.
- Set up a breading station with three shallow dishes: one for flour, one for beaten egg, and one for panko breadcrumbs. Coat the chicken first in flour, then egg, and finally breadcrumbs.
- Heat the vegetable oil in a deep pan to 340°F (170°C) and fry the chicken until golden brown, about 3 minutes per side. Let it cool slightly before slicing.
Japanese Curry:
- Start by soaking diced potato in water for about 10 minutes to remove excess starch.
- In a pot, sauté the onion and garlic in olive oil until fragrant, then add the carrot and potato, cooking each for a few minutes.
- Add chicken stock, water, soy sauce, honey, and grated apple to the pot. Bring to a boil, then simmer until the vegetables are tender.
- Stir in the curry roux and simmer until the sauce thickens.
Serving
To serve, place the sliced chicken katsu over a bed of fluffy white rice and ladle a generous portion of the warm curry sauce over the top. This not only adds a delightful contrast in textures but also marries the flavors beautifully.
Culinary Notes
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
- Kcal: 2095 kcal
- Servings: 4 servings
This Japanese Katsu Curry recipe is a celebration of taste and texture. Whether you’re a seasoned chef or a culinary novice, it promises to bring a piece of Japan into your dining room. Enjoy the process of cooking this exquisite dish and savor the delicious outcome with family and friends.
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Japanese Katsu Curry
- Total Time: 1 hour
- Yield: 4 1x
Description
Japanese Katsu Curry is a heartwarming dish that brings together the crunchiness of panko-breaded chicken and the rich, umami flavors of Japanese curry. This dish is a perfect blend of textures and tastes, making it a favorite comfort food for many. The golden-brown chicken katsu, when sliced and laid over a bed of steaming white rice, and topped with a generous ladle of thick curry sauce, creates a visually appealing and appetizing meal.
Ingredients
Chicken Katsu:
2 boneless skinless chicken breasts, lightly pounded
1 teaspoon salt
¼ teaspoon black pepper
¼ cup all-purpose flour
1 egg, lightly beaten
1 cup panko breadcrumbs
3 cups vegetable oil
Japanese Curry:
2 oz Japanese Curry Roux
1 yellow onion, wedge cut
1 large russet potato, peeled and diced into 1-inch pieces
1 large carrot, peeled and diced into 1-inch pieces
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup red apple, peeled and grated (about 1 large apple)
2 cups chicken stock
½ cup water
1 tablespoon soy sauce
1 tablespoon honey
Serve:
2 cups cooked white rice
Instructions
Butterfly the chicken by slicing the breast horizontally along the long side, leaving one side intact.
Fold out the chicken and lightly pound to tenderize until about ½ inch thick. Season both sides with salt and pepper.
Prepare three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
Coat the chicken thoroughly with flour, then the egg, and lastly the panko breadcrumbs. Press the breadcrumbs to ensure a good coat.
Heat 1-2 inches of vegetable oil in a medium-sized deep pan over medium-high heat until it reaches 340°F (170°C). Cook the chicken for 3 minutes on each side until golden brown. Cool slightly on a wire rack before slicing into strips.
Japanese Curry:
Peel and dice the potato and carrot into 1-inch pieces. Soak the potato in water for about 10 minutes to remove excess starch.
In a medium pot over medium heat, cook the onion and garlic in olive oil until lightly browned and fragrant.
Add the carrot and cook for 2 minutes. Then add the potato and cook for another 2 minutes.
Pour in the chicken stock, water, soy sauce, honey, and grated apple. Bring to a boil, then reduce heat and simmer covered until the potatoes and carrots are soft, about 15 minutes.
Add the curry roux to the pot with the vegetables and stir gently to blend. Simmer on medium-low heat for 15 more minutes until the sauce has thickened.
Serve: Plate the sliced chicken katsu over a bed of rice and top with a generous scoop of Japanese curry.
Prep Time: | Cooking Time: 30 minutes | Total Time:
Kcal: 2095 kcal | Servings: 4 servings
- Prep Time: 30 minutes
- Cook Time: 30 minutes