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Japanese Katsu Curry

Savory Japanese Katsu Curry for Ultimate Comfort Food Bliss

Experience the warmth of Japanese Katsu Curry, a comforting blend of crispy chicken and rich, savory curry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breasts Tenderized for juiciness
  • 1 teaspoon Salt Use sea salt for more flavor
  • 1 teaspoon Black Pepper
  • 1 cup All-Purpose Flour Cornstarch for gluten-free
  • 1 piece Egg Flax egg for vegan
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used
  • 1 cup Vegetable Oil Neutral oils like canola or sunflower work well
For the Curry Sauce
  • 1 box Japanese Curry Roux Homemade option available
  • 1 medium Yellow Onion Can substitute with shallots or green onions
  • 1 medium Russet Potato Diced evenly for cooking
  • 1 medium Carrot Baby carrots can also be used
  • 2 cloves Garlic Fresh garlic preferred
  • 1 piece Red Apple Can substitute with a pear
  • 2 cups Chicken Stock Use vegetable broth for vegetarian option
  • 1 cup Water Adjust for consistency
  • 2 tablespoons Soy Sauce Gluten-free available
  • 1 tablespoon Honey Maple syrup for vegan option
For Serving
  • 4 cups Cooked White Rice Sushi rice recommended

Equipment

  • Deep Pan
  • shallow dishes
  • large pot
  • Candy thermometer
  • Wire rack

Method
 

Preparation
  1. Butterfly cut the chicken breasts and pound them to ½ inch thickness. Season with salt and pepper.
  2. Set up a breading station with flour, beaten egg, and panko breadcrumbs in three shallow dishes.
  3. Dredge seasoned chicken in flour, dip in egg, then coat in panko breadcrumbs.
  4. Heat vegetable oil in a deep pan to 340°F (170°C). Fry chicken for 6-7 minutes until golden and crispy.
  5. While frying, dice potato and carrot, soak potato in water for 10 minutes, mince garlic, and grate apple.
Cooking the Curry
  1. Sauté diced onion and garlic in a large pot with oil for 3-4 minutes.
  2. Add diced carrot and potato, sauté for another 3-5 minutes.
  3. Pour in chicken stock, water, soy sauce, honey, and grated apple. Bring to a boil, then simmer for 10-15 minutes.
  4. Stir in Japanese curry roux and simmer for an additional 15 minutes until thickened.
  5. Serve sliced chicken over the rice and ladle rich curry sauce on top.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 80gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Allow chicken to reach room temperature for even cooking. Use a candy thermometer for precise oil temperature while frying. Store leftovers in the fridge for up to 3 days.

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