Description

This Chicken Katsu Curry boasts irresistible flavors, thanks to tender chicken, rich curry sauce, and a hint of sweetness. It’s an easy meal, ready in under an hour, making it perfect for a quick dinner or comforting family meal.

Ingredients

Scale

6 cups store-bought chicken stock
onion scraps (from ~1 onion)
carrot scraps (from ~1-2 carrots)
1 garlic clove or to taste
1 small piece fresh ginger (about 1 inch (2½ centimeter))
2 tablespoons neutral oil
1 large onion (thinly sliced)
1 teaspoon salt
4 garlic cloves (grated)
1 tablespoon fresh ginger (grated)
1 medium apple (peeled and grated)
2 medium carrots (sliced into half moons)
1 medium Yukon gold potato (diced)
1 bay leaf
1½ tablespoons curry powder (Japanese-style preferred)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon fenugreek
black pepper (freshly cracked, to taste)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1–2 teaspoons honey (to taste)
optional: 1 small square (5 gram) dark chocolate
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon curry powder
2 chicken breasts
1 tablespoon salt
1 tablespoon white pepper
1 cup potato starch (or arrowroot starch)
2 large eggs + 1 tablespoon (5 milliliters) water (whisked)
1 cup Japanese panko breadcrumbs
neutral oil (for frying (about 2 inches / 5 centimeters depth))
flaky salt (for finishing)
3–4 cups Japanese short-grain rice (cooked)
2 tablespoons fresh parsley (finely chopped)

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Instructions

For the Stock: Combine stock ingredients and simmer for at least 20 minutes. Strain and set aside.
For the Curry: Heat oil in a sauté pan over medium heat. Add onions and salt, reduce heat, and cook until golden and jammy, about 25 minutes. Add water if needed to prevent sticking. Add garlic and ginger; cook until fragrant, about 1 minute. Stir in apple, carrot, potato, and bay leaf. Add curry powder and dry spices, and bloom briefly. Pour in strained stock and simmer for 20-30 minutes until vegetables are tender. Remove bay leaf and some vegetables, reserving for later. Blend the curry until smooth. Set aside.
In a separate pan, melt butter over medium heat. Add flour and cook until blonde-brown. Stir in curry powder and cook for 30 seconds. Pour the curry into the roux, whisking constantly. Whisk until slightly thickened, adding more stock as needed. Stir in Worcestershire sauce, soy sauce, ketchup, and honey. Simmer for 10 minutes until glossy. Optional: Add dark chocolate.
For the Katsu: Prepare chicken by butterflying and slicing into 4 pieces. With a meat tenderizer, pound to half-inch thickness. Trim edges for a perfect oval shape. Set up three bowls: one with potato starch, one with beaten eggs and water, and one with panko. Season chicken pieces with salt and pepper. Dredge chicken in potato starch, dip in egg, then coat in panko. Place on a rack.
Heat neutral oil to 350°F (176°C) in a pot. Fry chicken until golden and cooked through, about 6-8 minutes total. Transfer to a wire rack, season with salt, and let rest for 2-3 minutes before slicing into strips.
For Plating: Spoon rice onto plates in a half-moon shape, curry beside it with reserved vegetables. Place sliced chicken over the curry side. Finish with chopped parsley if desired.

Notes

For extra depth in flavor, feel free to add a small square of dark chocolate to the curry.
Let the chicken rest before slicing to maintain its moisture and crispiness.
You can adjust the spices based on your preferred heat level.

Nutrition

Serving Size: 1 serving
Calories: 732
Sugar: 12g
Sodium: 1578mg
Fat: 36g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 80g
Fiber: 5g
Protein: 29g
Cholesterol: 157mg