Description
Katsu Curry is a beloved Japanese dish featuring crispy breaded chicken cutlets served with a rich and savory curry sauce, accompanied by steamed rice. This recipe combines the satisfying crunch of fried chicken with a comforting vegetable curry, creating a flavorful and hearty meal perfect for family dinners or special occasions.
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 (e.g., Vermont Curry or Golden Curry)
To Serve
- Cooked rice
- Optional: Fukujinzuke (pickled daikon) for garnish
Instructions
- Prepare the Chicken Katsu: Season the chicken breasts evenly with salt and pepper. Dredge each breast in all-purpose flour, making sure to coat thoroughly. Dip into the beaten eggs, then press into the panko breadcrumbs to cover completely. Heat vegetable oil in a deep skillet or pan over medium-high heat, then fry the coated chicken breasts until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
- Make the Curry Sauce: In a separate saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onion and sauté until translucent and soft. Add diced potatoes and carrots, cooking for a few minutes to combine flavors. Pour in 3 cups of water and bring to a boil. Reduce heat and simmer until vegetables are tender, roughly 15 minutes. Break the curry roux cubes into the pot and stir until fully dissolved and thickened.
- Serve: Slice the fried chicken katsu into strips. Serve the chicken slices on top of steamed cooked rice and ladle the thickened curry sauce with vegetables over or beside the chicken. Garnish with Fukujinzuke pickles if desired for an authentic touch.
Notes
- Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
- You can use chicken thighs instead of breasts for juicier katsu.
- Adjust the thickness of the curry by adding more or less water as preferred.
- Fukujinzuke pickles add a sweet and tangy contrast but are optional.
- Make sure oil is hot enough before frying to ensure crispy coating and avoid greasy chicken.
