Description
Japanese chicken katsu curry is a comforting dish featuring tender chicken breast coated in a crispy panko Parmesan batter, served over a rich and thick Japanese-style curry with vegetables. Perfect for making ahead and enjoying as a hearty lunch or dinner.
Ingredients
Scale
Japanese Style Curry
- 300 g boneless chicken thigh or chicken breast
- 1 pinch salt and pepper
- 1 tbsp butter
- 1 onion, thinly sliced
- 2 potatoes, peeled and cut into bite-size pieces
- 1 carrot, peeled and cut into bite-size pieces
- 4 servings Japanese curry roux (homemade or boxed)
- 600 ml water
- 1 tbsp tsuyu sauce (noodle soup base)
- ½ tbsp honey
- 1 tbsp sake
- 1 pinch chili powder (optional)
- ½ tsp fenugreek powder
- 1 tsp tomato ketchup
Chicken Katsu
- cooking oil for deep frying
- 2 chicken breasts
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour (for coating)
- 100 ml water
- 2 eggs
- 100 g all-purpose flour (for batter)
- 50 g panko breadcrumbs
- 4 tbsp grated Parmesan cheese
To Serve
- 4 portions cooked Japanese short-grain rice
- Fukujinzuke pickles (optional)
- Fresh parsley (optional)
Instructions
- Prepare Curry Ingredients: Cut the chicken into bite-size pieces and season with salt and pepper. Thinly slice the onion. Peel and cut potatoes and carrots into bite-size chunks.
- Cook Curry Base: Heat a large pot over medium heat and melt the butter. Add the chicken pieces and fry until the outside is sealed. Add the sliced onion and cook until softened.
- Add Vegetables and Seasoning: Add potatoes, carrots, and tsuyu sauce to the pot. Stir over heat for about 1 minute to combine flavors.
- Add Water and Simmer: Pour in 600 ml water and bring to a boil. Lower the heat to simmer and add the curry roux, stirring until fully dissolved.
- Finish Curry Flavor: Stir in honey, sake, fenugreek powder, tomato ketchup, and chili powder (if using). Simmer the curry for 20 minutes or until thickened to your liking. Keep warm with lid on.
- Prep Chicken for Katsu: While curry simmers, heat cooking oil to 170°C (338°F). Cut chicken breasts in half horizontally, season with salt and pepper. Wrap in plastic and pound until 1 cm thick.
- Make Batter and Coating: In a bowl, whisk together water, eggs, and 100 g flour to form a thick batter. Mix panko breadcrumbs and Parmesan cheese on a plate. Spread 6 tbsp flour on another plate for dredging.
- Coat Chicken: Dredge chicken pieces in flour, shaking off excess. Dip into batter, then coat thoroughly with the panko-Parmesan mixture.
- Fry Katsu: Carefully place coated chicken into hot oil. Fry for 6 minutes, turning halfway until golden and cooked through. Drain on a wire rack to remove excess oil.
- Serve: Plate cooked rice, spoon curry alongside, and arrange sliced katsu strips on top. Garnish with fukujinzuke pickles and fresh parsley, if desired. Enjoy hot.
Notes
- Use chicken thigh for juicier katsu or chicken breast for leaner meat.
- Adjust chili powder amount or omit based on spice preference.
- Ensure oil temperature stays around 170°C for crispy, non-greasy katsu.
- Store leftover curry and katsu separately and reheat gently to preserve texture.
- Substitute sake with dry white wine or omit if preferred.
- Fukujinzuke pickles add authentic flavor but can be skipped or replaced with pickled vegetables.
