Description
Japanese Chicken Katsu Curry is the ultimate comfort food featuring tender chicken breast coated in a crispy panko and parmesan crust, served with a rich, thick Japanese curry sauce and steamed short-grain rice. This recipe is perfect for making ahead and reheating for a quick, satisfying meal.
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 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 deep fry, about 1 liter)
- 2 chicken breasts, cut in half horizontally
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour (for coating)
- 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 Chicken Curry: Cut 300 g boneless chicken thigh into bite-sized pieces and season with a pinch of salt and pepper. Thinly slice 1 onion, peel and cut 2 potatoes and 1 carrot into rough bite-sized chunks.
- Sauté Chicken and Vegetables: Heat 1 tbsp butter in a large pot over medium heat. Add the chicken pieces and fry until sealed on the outside. Add the onion and cook until it softens slightly.
- Add Vegetables and Flavorings: Add the potatoes, carrot, and 1 tbsp tsuyu sauce. Stir and cook together over heat for about 1 minute.
- Add Water and Curry Roux: Pour in 600 ml water and bring to a boil. Reduce heat to simmer, then add 4 servings of Japanese curry roux. Stir until fully dissolved.
- Simmer Curry: Add ½ tbsp honey, 1 tbsp sake, ½ tsp fenugreek powder, 1 tsp tomato ketchup, and a pinch of chili powder if desired. Mix well and simmer uncovered for 10-20 minutes until the curry thickens to your liking. Keep warm with a lid on.
- Prepare Chicken for Katsu: While the curry simmers, cut 2 chicken breasts horizontally in half. Season both sides with 2 pinches salt and pepper. Place each piece between 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 create a thick batter. On a plate, mix 50 g panko breadcrumbs with 4 tbsp grated parmesan cheese. Spread 6 tbsp all-purpose flour on another plate for dredging.
- Coat the Chicken: Dredge the chicken pieces evenly with the flour, shaking off excess. Then dip into the batter, fully coating each piece. Finally, press the chicken into the panko and parmesan mixture until completely covered.
- Fry the Chicken Katsu: Heat cooking oil to 170 °C (338 °F). Fry chicken pieces for about 6 minutes, flipping halfway, until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
- Serve: Plate 4 portions of steamed Japanese short-grain rice. Spoon curry alongside the rice. Slice chicken katsu into 1 cm strips and arrange atop the rice and curry. Garnish with fukujinzuke pickles and fresh parsley if desired. Enjoy your meal!
Notes
- Use chicken thighs for a juicier katsu; chicken breast works for a leaner option.
- Adjust chili powder to taste for mild or spicy heat.
- If you don’t have tsuyu sauce, substitute with a light soy sauce mixed with a bit of mirin.
- Pounding the chicken evenly ensures consistent cooking and a tender bite.
- Parmesan in the panko coating adds a nice umami flavor and extra crunch.
- Use a thermometer to keep oil at 170 °C for perfect frying temperature; too hot will burn the coating, too low will make it greasy.
- Leftover curry keeps well in the fridge for up to 3 days and reheats nicely.
- Use Japanese short-grain rice for authentic texture and flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 700 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 125 mg
