Description
Japanese chicken katsu curry is a comforting dish featuring tender chicken breast coated in a crispy panko and parmesan batter, served with a rich, thick Japanese curry and steamed short-grain rice. Perfect for make-ahead meals, this flavorful recipe balances sweetness, umami, and mild spices to satisfy your cravings.
Ingredients
Units
Scale
Japanese Style Curry (Sweet)
- 300 g boneless chicken thigh or chicken breast
- 1 pinch salt and pepper
- 1 tbsp butter
- 1 onion, thinly sliced
- 2 potato, peeled and cut into rough bite-size pieces
- 1 carrot, peeled and cut into rough bite-size pieces
- 4 servings Japanese curry roux (homemade or boxed)
- 600 ml water (adjust if using boxed curry cubes)
- 1 tbsp tsuyu sauce (noodle soup base)
- 1/2 tbsp honey
- 1 tbsp sake
- 1 pinch chili powder (optional)
- 1/2 tsp fenugreek powder
- 1 tsp tomato ketchup
Chicken Katsu
- cooking oil for deep frying
- 2 chicken breasts (cut in half horizontally)
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour (for dusting)
- 100 ml water
- 2 eggs
- 100 g all-purpose flour (for batter)
- 50 g panko breadcrumbs
- 4 tbsp grated parmesan cheese
To Serve
- 4 portions cooked Japanese short-grain rice
- Fukujinzuke pickles (optional)
- Fresh parsley (optional)
Instructions
- Prepare the Curry: Cut 300 g boneless chicken thigh into bite-size pieces and season with 1 pinch salt and pepper. Thinly slice 1 onion. Peel and cut 2 potatoes and 1 carrot into rough bite-size pieces.
- Sauté Ingredients: Heat a large pot on medium and melt 1 tbsp butter. Add the chicken pieces and fry until sealed on the outside. Then add the sliced onion and cook until slightly softened.
- Add Vegetables and Seasonings: Add the potatoes, carrots, and 1 tbsp tsuyu sauce to the pot. Stir and cook over heat for about 1 minute.
- Simmer the Curry: Pour in 600 ml water and bring to a boil. Lower heat to a simmer and add 4 servings of Japanese curry roux. Stir until fully dissolved. Add ½ tbsp honey, 1 tbsp sake, ½ tsp fenugreek powder, 1 tsp tomato ketchup, and 1 pinch chili powder (optional). Mix well and simmer for 20 minutes or until the curry thickens. Stir occasionally and then keep covered to keep warm.
- Prepare Chicken for Katsu: Heat cooking oil to 170 °C (338 °F) in a deep fryer or large pot. Slice 2 chicken breasts horizontally, sprinkle both sides with 2 pinches salt and pepper, then wrap in plastic wrap and pound with a meat tenderizer or rolling pin until 1 cm thick.
- Make Batter and Coating: In a bowl, whisk together 100 ml water, 2 eggs, and 100 g all-purpose flour to form a thick batter. On a plate, mix 50 g panko breadcrumbs with 4 tbsp grated parmesan cheese. On another plate, spread 6 tbsp all-purpose flour for dusting the chicken.
- Coat the Chicken: Dredge each chicken piece in flour, shaking off excess. Dip into the batter, then coat evenly with the panko and parmesan mixture.
- Deep Fry the Chicken: Carefully place coated chicken pieces into the hot oil. Fry for 6 minutes, turning halfway, until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
- Serve the Dish: Plate cooked Japanese short-grain rice and spoon curry beside it. Slice chicken katsu into 1 cm strips and place between rice and curry. Garnish with fukujinzuke pickles and fresh parsley if desired. Enjoy!
Notes
- For juicier chicken, use boneless chicken thigh instead of breast.
- If fenugreek powder is unavailable, you may omit it or substitute with a pinch of garam masala.
- Adjust water amount based on curry roux box instructions if using pre-packaged curry cubes.
- Cooking oil temperature is important: maintain around 170 °C to avoid greasy or undercooked katsu.
- Make sure to drain excess oil on a wire rack instead of paper towels to keep katsu crispy.
- Leftover curry can be refrigerated and reheated for quick meals.
- Use freshly grated parmesan for best flavor in the katsu coating.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 140 mg
