Chicken Katsu Curry Recipe
Chicken Katsu Curry is a combination of two of the most popular Japanese dishes, creating a meal that is full of flavor and texture and easier to make than you may think!
Servings 4
Calories 683kcal
Equipment
- Cutting Board
- 9" Cake Pan
- Meat Mallet
- Food Thermometer
- Plastic Wrap
- Shallow Bowl(s)
- Pot(s)
- Cast Iron Skillet
Ingredients
Chicken Curry Ingredients
- 2 tbsp vegetable oil
- ½ inch ginger minced
- 2 cloves garlic minced
- 1 small yellow onion chopped
- 1 celery stalk diced, optional
- 1 ½ lb chicken breast about 2 large chicken breasts, cut into bite-sized pieces; or thigh
- 3 ½ cups water
- 2 large carrots peeled and cut into rounds
- 2 golden potato peeled and chopped into bite sized pieces
- 1 tsp soy sauce optional
- 6 golden curry pieces
Katsu Ingredients
- 2 boneless skinless chicken breasts
- Kosher Salt
- Fresh Ground Black Pepper to Taste
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups panko breadcrumbs
- Vegetable Oil for frying
Chicken Katsu Curry Ingredients
- Japanese short rice for serving
Instructions
Chicken Curry Ingredients
- In a large pot, heat 2 tbsp vegetable oil until warm. Then add ½ inch ginger and 2 cloves garlic and stir for 1 minute. Add the small onion and 1 celery stalk and stir for about 3 minutes until the onions start to turn translucent.
- Add 1 ½ lb chicken and stir for 2-3 minutes, until the outside of the chicken is cooked but the centers are still raw.
- Add the 3 ½ cups water, 2 carrot, 2 potato, and 1 tsp soy sauce. Bring to a boil, then reduce to a simmer. While the water is coming to a boil, use a spoon to scoop off any film forming on the top of the water. Once simmering, cover and cook for about 15 minutes.
- Add in the 6 pieces of curry, one block at a time. Stir to dissolve the one block, and then add the next. Mix well.
- Simmer for another 5 minutes with the lid off, stirring occasionally to prevent burning, until the curry thickens.
Chicken Katsu Instructions
- Place the 2 chicken breasts on a cutting board. Cut them in half, width-wise so that you have four thin chicken cutlets.
- Place a piece of plastic wrap over all of the chicken pieces on the cutting board. Use a meat mallet to pound the chicken until they are about ¼ - ½” thick.
- Remove the plastic wrap. Then sprinkle both sides of the chicken with salt and freshly-cracked black pepper.
- Get out 3 separate shallow bowls (I sometimes use cake pans or pie tins) and pour 1 cup flour in one, the 2 beaten eggs in another, and the 1 cup panko breadcrumbs in the final pan.
- Pick up one of the chicken pieces and first dip it in the all purpose flour, making sure it is evenly coated on both sides.
- Next, rub the chicken in the beaten egg, making sure it is evenly coated on both sides.
- Finally, dip the floured and egged chicken in the panko breadcrumbs. Press the chicken into the breadcrumbs so that the breadcrumbs stick and the chicken is evenly coated. Make sure there is no surface area without breadcrumbs.
- Repeat this process with as many chicken pieces as can fit in your pan at once.
- Put a cast iron skillet on the stove and pour about 1 ½ inches of oil into it. Heat the oil until it reaches an internal temperature of 350 degrees Fahrenheit.
- Add the chicken into the oil and cook for 2-3 minutes until the katsu is browned on one side. Then flip the katsu over and cook again on the other side until browned. Your chicken is done when it reaches an internal temperature of 350 degrees Fahrenheit.
- Repeat with the remaining chicken pieces.
Chicken Katsu Curry Instructions
- Prepare your Japanese short grain white rice according to the package instructions.
- Once the curry, katsu and rice are all ready, it’s time to plate. Cut your chicken katsu into 6-7 pieces, horizontally.
- In a large, shallow bowl, add the rice into the bottom of the bowl. Spoon the chicken curry over the rice, then top with the cut chicken katsu. Eat and enjoy!
Notes
Copyright The Foreign Fork. For educational or personal use only.
- Celery Stalk: Celery is optional but I like to add a little bit of green to the dish.
- Chicken: Chicken will be used in both recipes. Use boneless, skinless chicken for both recipe elements. You can use either breast or thigh. I prefer thighs in the curry as they are juicier, but breasts for the Katsu as it is a slightly healthier option.
- Golden Potato: Golden potatoes have just the right amount of starch to hold their shape but you could use any kind of potato.
- Golden Curry Pieces: I’ve been able to find these in the Asian section of my local grocery store or at Walmart but you could also purchase them online. Curry powder is not the same.
- All-Purpose Flour: Feel free to sub gluten-free flour
Panko Breadcrumbs: Do not substitute other breadcrumbs. Panko breadcrumbs are what make the crispy finish on the chicken. - Japanese Short Rice: For serving. I used a bag labeled “sushi rice” but did now follow the sushi instructions.
- Some Japanese restaurants will serve Katsu curry with no vegetables in the sauce.
- You could keep your curry sauce very simple and allow the cutlet to be the star of the show but the vegetables add great flavor and interest to the dish.
- Some Japanese curry may thicken faster than others. This is why I recommend adding one block of curry at a time and allowing it to dissolve completely. You may need to adjust your water to reach the right consistency.
- Japanese curry does not usually include coconut milk but if you like that flavor, you could try replacing some of the water with coconut milk.
- You can also replace the water in your curry with chicken stock.
Nutrition
Serving: 1serving | Calories: 683kcal | Carbohydrates: 68g | Protein: 60g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 244mg | Sodium: 622mg | Potassium: 1425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5300IU | Vitamin C: 23mg | Calcium: 129mg | Iron: 6mg