Chicken Katsu Curry. "Katsu curry is super-delicious and is one of Japan's most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Chicken Katsu Curry is an absolute favourite – traditionally hailing from Japan, this dish compromises of panko breadcrumb coated chicken in a thick curry sauce and rice.
Then add the garlic and ginger. Add chicken broth and bring to a boil. For the sauce, start to soften the onions, garlic and ginger. You can cook Chicken Katsu Curry using 16 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Chicken Katsu Curry
- It’s of Chicken Katsu.
- It’s 2 of Chicken Breasts (pounded until thin).
- You need 1 of Egg.
- You need 1/2 cup of Flour.
- It’s 3/4 cup of Japanese Panko-Style Breadcrumbs.
- It’s 1 of Salt and Pepper.
- It’s 1 cup of Cooking Oil (for frying).
- Prepare of Curry.
- Prepare 1/2 packages of Vermont Mild Japanese Curry Sauce (comes with two curry sauce cubes in a package).
- It’s 2 large of Potatoes (or 3 medium potatoes).
- It’s 1 large of White Onion.
- Prepare 2 medium of Carrots.
- Prepare 3 clove of Minced Garlic (optional).
- You need 2 cup of Water.
- You need 2 of Scallions (for garnish).
- It’s 3 tbsp of Vegetable Oil.
Allow to sit on a low to medium heat. Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level.
Chicken Katsu Curry step by step
- For the curry, peel (optional) and cut up potatoes into wedges. Dice the onion. Peel and chop up the carrots. Mince the garlic..
- In a stewing pot, add oil and garlic in the pot and heat up the garlic and oil at the same time to infuse garlic taste..
- When the garlic starts to turn a golden color, add in diced onion and cook until onion is translucent..
- When the onion starts to take on a little color, add in potatoes, carrots, and water. Bring to a boil..
- When the soup comes to a boil, turn down the heat and leave it to simmer for about 30 minutes our until the potatoes are knife-tender..
- After the potatoes become tender, break up the curry cubes and add to the pot of veggies. Turn down the heat to low and stir the curry into the soup to thicken. Stirring occasionally for about 20 minutes. (I'm using Vermont brand curry sauce, but you can definitely use any other curry sauce recipe you like).
- While the curry is thickening, start pounding both chicken breasts flat with either the smooth side of a meat tenderizer, a rolling pin, or the palm of your hands! (Great stress reliever)..
- Season the chicken on both sides with salt and pepper..
- Separate the flour, egg (cracked and beaten), and panko in three different shallow plates. Start dredging and chicken. Toss the chicken in the flour until coated, shake off any excess flour, and soak in the beaten egg until covered. Pick up the chicken and then toss the chicken in the bread crumbs, pressing the crumbs into the chicken. Repeat with other chicken breast let the chicken rest while the oil is heating..
- Heat the oil in a high-side pan on medium heat. To tell if the oil is ready, drop a bread crumb into the oil and watch for a light crackle sound. Drop the chicken in the oil and cook for 3 minutes on each side. Drain on paper towels and slice into strips..
- Serve your curry on a bed of fluffy rice and top with crispy chicken and sliced scallions. Voila!.
Katsu curry is a wonderful batch cook recipe. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge before cooking, and either defrost the sauce in the microwave or fridge before warming through. Today's recipe is a rich and flavorful Japanese katsu curry. Here, crunchy chicken cutlet or pork cutlet is served over rice and smothered in a creamy curry sauce.