Description
Japanese Chicken Katsu Curry is a comforting dish featuring tender chicken breast coated in a crispy panko and parmesan crust, served with a rich, thick Japanese-style curry and steamed short-grain rice. This recipe combines savory, sweet, and umami flavors with a crunchy texture that’s perfect for lunch or dinner and can be prepared in advance for quick meals.
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 potatoes, peeled and cut into bite-size pieces
- 1 carrot, peeled and cut into bite-size pieces
- 4 servings Japanese curry roux (homemade or boxed)
- 600 ml water
- 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 (enough to submerge chicken pieces, approx. 1 liter)
- 2 chicken breasts (each cut in half horizontally)
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour
- 100 ml water
- 2 eggs
- 100 g all-purpose flour (for coating)
- 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 a pinch of salt and pepper. Thinly slice 1 onion, peel and cut 2 potatoes and 1 carrot into bite-sized pieces.
- Cook the curry base: Heat 1 tbsp butter in a large pot over medium heat. Add the chicken pieces and cook until sealed on the outside, about 3-4 minutes. Add the sliced onion and cook until slightly softened, about 5 minutes.
- Add vegetables and flavorings: Add the potatoes, carrot, and 1 tbsp tsuyu sauce to the pot. Stir for about 1 minute to combine flavors. Pour in 600 ml water and bring to a boil.
- Simmer and thicken: Lower the heat to a simmer, then add 4 servings of Japanese curry roux. Stir until completely dissolved. Add ½ tbsp honey, 1 tbsp sake, ½ tsp fenugreek powder, 1 tsp tomato ketchup, and a pinch of chili powder if using. Simmer for 15 minutes or until the curry thickens and vegetables are tender. Keep warm with a lid on.
- Prepare the chicken katsu: Heat cooking oil to 170 °C (338 °F) in a deep fryer or deep pan. Cut the 2 chicken breasts in half horizontally. Season each piece with 2 pinches salt and pepper. Wrap in plastic wrap and pound gently with a meat tenderizer or rolling pin to 1 cm thickness.
- Make the batter and coating: In a bowl, whisk together 100 ml water, 2 eggs, and 100 g all-purpose flour until thick and smooth. 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 lightly in flour, shaking off excess. Dip into the batter to coat evenly. Then press into the panko and parmesan mixture, ensuring full coverage.
- Fry the chicken katsu: Carefully place the coated chicken into the hot oil. Fry for 6 minutes, flipping halfway through, until golden brown and cooked through. Remove and drain on a wire rack to let excess oil drip off.
- Serve: Plate cooked Japanese short-grain rice on one side. Spoon the curry on the other side. Cut the katsu into 1 cm strips and arrange them in the center. Garnish with fukujinzuke pickles and fresh parsley if desired. Enjoy immediately.
Notes
- You can substitute chicken thighs for chicken breasts in the curry for more tenderness and flavor.
- Use boxed Japanese curry roux if you prefer convenience, adjusting water as per package instructions.
- If fenugreek powder is unavailable, omit or substitute with a pinch of curry powder for a similar flavor note.
- Ensure oil temperature is steady at 170 °C to get crispy, non-greasy katsu.
- Parmesan cheese in the coating adds extra umami and crispiness but can be omitted for a more traditional style.
- Leftover curry and katsu can be stored separately and reheated for quick meals.
- If you don’t have tsuyu sauce, substitute with soy sauce mixed with a little mirin or sweetened soy sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 120 mg
