Description
Japanese chicken katsu curry is the ultimate comfort dish made with tender chicken breast coated in a crispy panko batter and served over a thick, rich, gravy-like curry. Perfect for meal prep and quick weeknight dinners, this recipe features a flavorful curry sauce simmered with vegetables and a crunchy chicken katsu.
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
- 2 potato
- 1 carrot
- 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 (about 500 ml)
- 2 chicken breasts
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour (for batter)
- 100 ml water (for batter)
- 2 eggs
- 100 g all-purpose flour (for dredging)
- 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.
- 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. Add the sliced onion and cook until slightly softened.
- Add vegetables and flavorings: Add the potatoes, carrot, and 1 tbsp tsuyu sauce. Stir over the heat for about 1 minute.
- Simmer the curry: Pour in 600 ml water and bring to a boil. Reduce heat to a simmer and add 4 servings of Japanese curry roux. Stir until completely dissolved.
- Finish the curry: Add ½ tbsp honey, 1 tbsp sake, ½ tsp fenugreek powder, 1 tsp tomato ketchup, and 1 pinch chili powder (optional). Stir well and simmer for 20 minutes until thickened. Keep warm with lid on.
- Prepare chicken for katsu: Heat cooking oil to 170 °C (338 °F). Cut 2 chicken breasts in half horizontally, season both sides with 2 pinches salt and pepper. Wrap each piece in plastic wrap and pound to 1 cm thickness using a meat tenderizer or rolling pin.
- Make batter and coating: In a bowl, mix 100 ml water, 2 eggs, and 6 tbsp all-purpose flour to form a thick batter. On a plate, mix 50 g panko breadcrumbs and 4 tbsp grated parmesan cheese. On another plate, spread 100 g all-purpose flour for dredging.
- Coat chicken: Lightly coat each chicken piece with flour, shaking off excess. Dip into batter, then press into the panko and parmesan mixture to fully cover.
- Deep fry katsu: Fry chicken pieces in hot oil for 6 minutes until golden brown, turning halfway for even cooking. Remove and place on a wire rack to drain excess oil.
- Serve: Plate cooked Japanese rice on one side, spoon curry on the other side, and place cut katsu strips in the center. Garnish with fukujinzuke pickles and fresh parsley if desired. Enjoy immediately.
Notes
- Use chicken thighs for juicier katsu, or chicken breasts for leaner meat.
- Fenugreek powder can be substituted with mild curry powder if unavailable.
- Adjust chili powder quantity to control spiciness.
- If you don’t have tsuyu sauce, use soy sauce or a dash of Worcestershire sauce as substitute.
- Use a deep-fry thermometer to maintain oil temperature at 170 °C for best coating texture.
- Leftover curry and katsu can be refrigerated and reheated gently on stovetop or microwave.
- Cooking rice using a heavy-bottomed pot or rice cooker yields best results for sticky Japanese rice.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 9 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 160 mg
