Chicken Katsu Curry
Crispy chicken katsu cutlet is fried to golden perfection and bathed with rich and thick Japanese curry sauce. Chicken Katsu Curry is sure to quickly become a new family favorite.
Servings:
Ingredients
- 4 servings steamed rice
Curry Sauce
- 2 tbsp vegetable oil
- 1 medium onion, diced finely
- 2 medium carrots, peeled, cut into bite-size triangular chunks
- 2 medium potatoes, peeled, cut into 1-inch chunks
- 5 cups (1200 ml) dashi/chicken stock/vegetable stock
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 4 cubes Japanese curry roux
- 2 tbsp cornstarch, optional
- 2 tbsp water, optional
Chicken Katsu
- 2 boneless and skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup (60 gr) all-purpose flour
- 1 egg, lightly beaten
- 1 cup (90 gr) panko/breadcrumbs
- Oil, for frying
Instructions
Curry Sauce
- Heat vegetable oil in a large pot over medium heat and stir in onions until they become translucent.
- Add carrots and potatoes and stir well. Add dashi and bring to boil. Skim the foam from the surface of the soup.
- Simmer until the carrots and potatoes are tender while stirring occasionally. Add ketchup, soy sauce, and curry roux.
- Simmer in low heat until the soup thicken. If you want a thicker sauce, mix cornstarch and water in a small bowl until well combined. Add the slurry per tablespoon until you get the desired thickness. Keep in mind that the sauce will get thicken when cooled. Turn off the heat and set aside.
Chicken Katsu
- Cut each chicken breast in half horizontally to form 2 thin fillets.
- Cover the chicken halves with plastic and pound lightly to an even thickness, about 1/2-inch thickness.
- Season the chicken with salt and pepper.
- Put the flour, beaten egg, and panko into 3 separate shallow wide plates.
- Place 2 inches of oil into a big frying pan. Preheat the oil in medium-high heat until the oil is 350F/180°C while you dredge and bread the chicken.
- Dredge the chicken with flour and tap off the excess flour. Then, dip it into the egg bath and coat the chicken with panko until well covered.
- Fry the chicken until cooked through and golden brown, about 3-4 minutes on each side. Transfer to a paper towel-lined dish.
Assemble
- Add a serving of rice and scoop the curry sauce into each serving bowl. Slice a chicken katsu thickly and place it on top.
Nutrition
Serving: 1serving | Calories: 824kcal | Carbohydrates: 98g | Protein: 33g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1335mg | Potassium: 1343mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5263IU | Vitamin C: 27mg | Calcium: 139mg | Iron: 6mg
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