Description

Enjoy a mouthwatering Chicken Katsu Curry, featuring tender chicken breast, a rich curry sauce, and served over fluffy rice. A perfect choice for a comforting and easy homemade 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 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

To make 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, reducing to medium-low. Cook until golden and jammy, around 25 minutes, adding water if needed.
Stir in garlic and ginger and cook for one minute until fragrant. Add apple, carrots, potato, and bay leaf, stirring well.
Add curry powder and spices, briefly blooming them. Pour in the strained stock and simmer for 20-30 minutes until the vegetables are tender.
Remove the bay leaf and select a few carrots and potatoes to reserve. Blend the curry until smooth, then set aside.
Melt butter in another pan over medium heat. Add flour, cooking until blonde and nutty. Stir in curry powder and add the blended curry, whisking constantly.
Combine everything thoroughly, adding the remaining stock and stirring in Worcestershire sauce, soy sauce, ketchup, and honey. Simmer for ten minutes until glossy and cohesive, seasoning to taste.
For the katsu, butterfly each chicken breast horizontally and slice each piece in half for four pieces. Tenderize them gently to half-inch thickness.
Setup three shallow bowls: one with potato starch, one with egg mixture, and one with panko breadcrumbs. Season chicken pieces with salt and pepper before dredging them in this order: potato starch, egg, and panko. Set them aside for 15 minutes to rest.
Meanwhile, pour oil into a heavy pot and heat to 350°F (176°C). Fry chicken in batches, cooking until golden on each side, about three to four minutes per side. Transfer to a wire rack and season with salt while hot. Allow resting for a few minutes before slicing into strips.
For plating, use the rice to create a half-moon on the plate. Spoon curry beside it, incorporating reserved veggies. Place sliced chicken on top with a sprinkle of parsley.

Notes

Using potato starch yields a crispier coating for the katsu.
Don’t skip tenderizing the chicken for even cooking and a better texture.
Adjust the thickness of the curry by adding more stock or simmering longer to thicken.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 12g
Sodium: 900mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 34g
Cholesterol: 120mg