Description

This Chicken Katsu Curry is a delightful combination of crispy fried chicken and rich curry sauce, perfect for a quick and comforting homemade dinner. It’s made with fresh ingredients like chicken, seasonal vegetables, and a blend of aromatic spices that create an irresistible flavor profile. Perfect for any night of the week, this easy recipe helps you whip up a satisfying meal in no time!

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

Combine chicken stock ingredients in a pot and simmer for at least 20 minutes, then strain and set aside.
In a sauté pan, heat neutral oil over medium heat. Add onions and salt, reduce heat to medium-low, and cook until deeply golden (about 25 minutes) while adding a splash of water if necessary.
Add garlic and ginger to the onions and sauté until fragrant, about one minute.
Incorporate apple, carrots, potato, and bay leaf, then add curry powder and spices, cooking briefly to release flavors.
Pour in the strained stock and simmer for 20-30 minutes until veggies are tender. Remove bay leaf and a few pieces of vegetables for later that you can reserve.
Blend the curry until smooth and set aside.
In a separate pan, melt butter over medium heat, add flour, and cook until blonde, then stir in curry powder and cook for 30 seconds.
Gradually combine the curry with the roux, whisking until slightly thickened. Add remaining stock, Worcestershire sauce, soy sauce, ketchup, and honey. Simmer for 10 minutes, adjusting seasoning and optionally adding dark chocolate.
Butterfly chicken breasts, pound to even thickness, and trim into oval shapes using scissors. Season with salt and pepper.
Prepare three shallow bowls: one with potato starch, one with beaten eggs and water, and one with panko breadcrumbs. Dredge, dip, and coat each chicken piece in the respective mixtures before setting on a wire rack.
Allow coated chicken to rest for 15 minutes. Meanwhile, heat two inches of oil in a heavy pot to 350°F (176°C).
Carefully fry the chicken until golden brown and cooked through (3-4 minutes per side), then remove and rest on a wire rack before slicing.
For serving, place cooked rice in a half-moon shape on plates, spoon curry on the other side with reserved solid veggies, and arrange sliced chicken over the curry-rice meeting point, garnishing with parsley if desired.

Notes

For extra depth of flavor, consider adding a small square of dark chocolate to the curry.
Resting the breaded chicken before frying helps the coating adhere better during cooking.
Serve with additional toppings like pickled vegetables or extra curry sauce if desired.

Nutrition

Serving Size: 1 plate
Calories: 680
Sugar: 10g
Sodium: 1400mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 4g
Protein: 28g
Cholesterol: 100mg