Description

This Chicken Katsu Curry features a delightful blend of flavors from tender chicken, rich curry, and a variety of fresh vegetables. Perfect for a quick dinner or a comforting meal, it is sure to please anyone craving homemade goodness.

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 milliliter) water (whisked)
1 cup Japanese panko breadcrumbs
neutral oil (for frying (about 2 inch / 5 centimeter 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 chicken stock ingredients, and let it 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, then reduce heat and cook until golden, about 25 minutes.
Add water as needed to prevent sticking. When fragrant, add garlic and ginger, cooking for another minute.
Stir in the apple, carrots, potato, and bay leaf. Add curry powder and dry spices, cooking briefly. Pour in the strained stock and simmer until vegetables are tender, about 20-30 minutes.
Remove bay leaf and some vegetables, blending the curry until smooth. Set aside.
In a separate pan, melt butter over medium heat and add flour, cooking until nutty. Stir in curry powder, then gradually mix in the curry, whisking until thickened. Add remaining stock and mix well.
Stir in Worcestershire sauce, soy sauce, ketchup, and honey, lightly simmering for ten minutes. Season to taste, adding chocolate if desired.
For the Katsu:
Prepare chicken by butterflying each breast, then slice into four pieces of even thickness. Trim for a perfect oval shape.
Set up bowls with potato starch, beaten eggs, and panko breadcrumbs. Season chicken pieces with salt and pepper.
Dredge chicken in potato starch, dip in egg, and coat in panko. Place on a rack to rest for 15 minutes.
Heat oil in a pot to 350°F (176°C). Fry chicken in batches until golden and cooked through, about 3-4 minutes per side. Transfer to a wire rack to rest before slicing.
For Plating:
Spoon rice onto plates, adding curry beside it. Include reserved vegetables in the curry, layering chicken on top.
Garnish with chopped parsley if desired.

Notes

Optional: Adding a small square of dark chocolate enhances the flavor of the curry.
For optimum flavor, let the curry simmer to fully develop its richness.
Ensure the oil is hot enough for frying to achieve a crispy katsu.

Nutrition

Serving Size: 1 serving
Calories: 655
Sugar: 10g
Sodium: 1200mg
Fat: 35g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 31g
Cholesterol: 130mg