Sure, here is a recipe for Chicken Katsu Curry:
Chicken Katsu Curry
Craving a comforting and flavorful Japanese dish? Look no further than Chicken Katsu Curry! This satisfying meal features crispy chicken cutlets smothered in a rich and savory curry sauce, served alongside fluffy white rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Chicken Katsu: | |
| Boneless, skinless chicken breasts | 2 |
| All-purpose flour | ½ cup |
| Eggs, beaten | 2 |
| Panko breadcrumbs | 1 ½ cups |
| Vegetable oil for frying | (around 2 cups) |
| For the Curry Sauce: | |
| Onion, diced | 1 medium |
| Garlic cloves, minced | 2 |
| Ginger, grated | 1 tbsp |
| Vegetable oil | 1 tbsp |
| Curry powder | 2 tbsp |
| Turmeric powder | 1 tsp |
| All-purpose flour | 1 tbsp |
| Chicken broth | 2 cups |
| Honey (optional) | 1 tbsp |
| Soy sauce | 1 tbsp |
| Worcestershire sauce (optional) | 1 tsp |
| Coconut milk (optional) | ½ cup |
| Water | As needed |
| For Serving: | |
| Cooked white rice | 4 cups |
| Tonkatsu sauce (optional) | for drizzling |
| Pickled vegetables (Fukujinzuke) (optional) | for garnish |
Cooking Guide
- Prepare the Chicken:
Pound the chicken breasts thin between two sheets of plastic wrap. Season with salt and pepper. - Set Up the Breading Station:
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each chicken piece in flour, then egg mixture, and finally coat generously with panko breadcrumbs. - Fry the Chicken:
Heat oil in a large pot or deep fryer to 350°F (175°C). Carefully fry the breaded chicken for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels. - Make the Curry Sauce:
In a saucepan, heat oil over medium heat. Sauté onion until softened, then add garlic and ginger. Cook for another minute until fragrant. - Add Spices and Flour:
Stir in curry powder and turmeric, cook for 30 seconds. Add flour and whisk to create a roux. - Build the Sauce:
Gradually whisk in chicken broth, scraping any browned bits from the bottom of the pan. Add honey, soy sauce, and Worcestershire sauce (if using). Simmer for 10 minutes until thickened. - Finish the Curry (Optional):
If using coconut milk, stir it in and heat through. Adjust consistency with additional water if needed. - Serve:
Divide cooked rice among plates. Top with sliced chicken katsu and spoon over warm curry sauce. Drizzle with tonkatsu sauce and garnish with pickled vegetables (optional).
Tips
- Use a meat mallet to pound the chicken breasts to a uniform thickness, ensuring even cooking.
- Don’t overcrowd the pan when frying the chicken. Fry in batches for optimal crispness.
- For a richer curry, brown the roux for a deeper color before adding the broth.
- Experiment with different vegetables like carrots, potatoes, or green beans in the curry sauce.
- Leftover chicken katsu can be enjoyed cold in bento boxes or chopped and added to salads.
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