Description

Enjoy the flavorful harmony of Chicken Katsu Curry, where crispy chicken meets a rich curry sauce. This simple recipe celebrates quality ingredients and offers a delightful meal, perfect for a quick dinner or comforting family feast.

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)
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 water (whisked)
1 cup Japanese panko breadcrumbs
neutral oil (for frying)
flaky salt (for finishing)
3–4 cups Japanese short-grain rice (cooked)
2 tablespoons fresh parsley (finely chopped)

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Instructions

Prepare the stock by combining chicken stock ingredients and simmering for at least 20 minutes. Strain and set aside.
For the curry, heat the oil in a sauté pan over medium heat.
Add the onions and salt, lowering the heat to medium-low and cooking until golden, roughly 25 minutes. Add water if needed to prevent sticking.
Stir in garlic and ginger, cooking until fragrant for about one minute.
Add the apple, carrots, potato, and bay leaf, then incorporate the curry powder and dry spices, allowing them to bloom briefly.
Pour in 4 cups of the strained stock and simmer for 20-30 minutes until vegetables are tender.
Remove the bay leaf along with some carrot and potato pieces, blending the curry until smooth. Set aside.
In another pan, melt the butter over medium heat, then add flour and cook until light brown.
Incorporate curry powder into the roux, cooking for 30 seconds, before whisking in the blended curry.
Add the remaining stock, whisking until combined, then stir in Worcestershire sauce, soy sauce, ketchup, and honey, simmering until glossy.
Optionally, add a small square of dark chocolate for depth.
For the katsu, butterfly each chicken breast horizontally into even thickness, then cut each in half to form four pieces.
Place in ziplock bags and pound to about half an inch thickness with a meat tenderizer.
Trim to perfect oval shapes using scissors.
Prepare three bowls: one for potato starch, one for egg mixture, and one for panko breadcrumbs.
Season chicken with salt and pepper, dredging in potato starch, then dipping into egg, and finally coating with panko, placing each piece onto a rack.
Allow to rest for 15 minutes.
Heat neutral oil in a pot to 350°F (176°C).
Carefully fry chicken pieces in batches until golden and cooked through, about 3-4 minutes per side, transferring to a wire rack to cool slightly before slicing.
Slice the chicken into even strips with a sharp knife.
For plating, spoon rice onto plates and add curry on the side, incorporating reserved solid vegetables.
Place chicken down the center, finishing with chopped parsley if desired.

Notes

For added flavor, consider using homemade chicken stock if available.
Adjust curry powder to your taste for spiciness and depth.
Resting the chicken after frying helps keep it crispy.

Nutrition

Serving Size: 1 plate
Calories: 651
Sugar: 10g
Sodium: 1562mg
Fat: 34g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 4g
Protein: 31g
Cholesterol: 194mg