Description
Katsu Curry is a classic Japanese dish featuring crispy breaded chicken cutlets served with a rich, savory curry sauce. This flavorful comfort food combines tender fried chicken with a hearty vegetable curry, typically enjoyed over steamed rice for a satisfying meal that takes about 45 minutes to prepare.
Ingredients
Scale
For the Chicken Katsu
- 2 boneless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Curry Sauce
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 3 cups water
- 1 packet (4-6 cubes) Japanese curry roux (such as Vermont Curry or Golden Curry)
To Serve
- Cooked rice
- Optional: Fukujinzuke (pickled daikon) for garnish
Instructions
- Prepare the Chicken Katsu: Season the chicken breasts with salt and pepper. Dredge each breast first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs for a crispy crust.
- Fry the Chicken: Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Once hot, fry the breaded chicken breasts until golden brown and cooked through, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
- Make the Curry Sauce: In a separate large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and sauté until translucent. Add the diced potatoes and carrots, cooking for a few minutes to soften.
- Add Water and Simmer: Pour in 3 cups of water and bring to a boil. Reduce heat and let simmer until the vegetables are tender, approximately 15 minutes.
- Incorporate Curry Roux: Break the curry roux cubes into the pot and stir until fully dissolved and the sauce thickens, stirring frequently to avoid burning.
- Serve: Slice the cooked chicken katsu into strips. Serve over steamed rice and generously ladle the curry sauce over or alongside the chicken. Garnish with fukujinzuke pickles if desired for added flavor contrast.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
- You can substitute chicken breasts with pork cutlets for a traditional Tonkatsu Curry variation.
- Adjust the thickness of the curry sauce by adding more water if it becomes too thick.
- Vegetables like peas or bell peppers can be added into the curry for additional texture and flavor.
- Use freshly cooked rice for best texture and presentation.
