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Japanese Katsu Curry

Crispy Japanese Katsu Curry: A Comfort Food Delight

Discover the comforting taste of Japanese Katsu Curry, featuring crispy chicken and rich curry sauce over rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Katsu
  • 4 pieces Boneless skinless chicken breasts Lightly pound for even cooking.
  • 1 teaspoon Salt Enhances flavor significantly.
  • 1 teaspoon Black pepper Adds warmth and depth.
  • 1 cup All-purpose flour Creates a crispy coating.
  • 1 large Egg Binds the breadcrumbs.
  • 1 cup Panko breadcrumbs Provides a light and crunchy crust.
  • 2 cups Vegetable oil For frying.
For the Curry Sauce
  • 1 box Japanese curry roux Mild or spicy options.
  • 1 large Yellow onion Offers sweetness.
  • 1 medium Russet potato Dice for even cooking.
  • 1 medium Carrot Adds natural sweetness.
  • 2 tablespoons Olive oil For sautéing.
  • 2 cloves Garlic Minced for flavor.
  • 1 medium Red apple Grated for sweetness.
  • 2 cups Chicken stock Or vegetable broth.
  • 1 cup Water To adjust consistency.
  • 2 tablespoons Soy sauce Enhances umami.
  • 1 tablespoon Honey Natural sweetener.
  • 4 servings Cooked white rice Serves as the base.

Equipment

  • Deep Pan
  • Shallow dishes
  • Wire Rack
  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. Butterfly and pound the chicken breasts to about ½ inch thick. Season with salt and pepper.
  2. Set up three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
  3. Dredge seasoned chicken in flour, dip in egg, then coat in panko breadcrumbs.
  4. Heat oil in a deep pan to 340°F (170°C) and fry the chicken for 6-7 minutes until golden.
  5. Prepare curry ingredients by dicing potatoes and carrots, mincing garlic, and grating apple.
  6. Sauté onions in olive oil until translucent, then add garlic and cook for one more minute.
  7. Mix in carrots and potatoes, cooking for 2-3 minutes to soften.
  8. Add chicken stock, water, soy sauce, honey, and grated apple. Bring to a boil, then simmer for 15 minutes.
  9. Stir in the curry roux and simmer for another 15 minutes until thickened.
  10. Serve sliced chicken katsu over rice, topped with the curry sauce.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

For best results, ensure oil temperature is right and cool chicken on a wire rack.

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