Description
Japanese Chicken Katsu Curry is a comforting dish featuring tender chicken breast coated in a crispy panko and parmesan batter, fried to golden perfection, and served alongside a rich, thick, and flavorful sweet Japanese curry with vegetables. This recipe combines crispy katsu, hearty curry, and fluffy Japanese short-grain rice for a satisfying complete meal that's perfect for lunch or dinner and can be prepared ahead for convenience.
Ingredients
Units
Scale
Japanese Style Curry
- 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 (enough for deep frying, approx. 1-2 liters)
- 2 chicken breast
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour (for dusting)
- 100 ml water
- 2 egg
- 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-size pieces and season with a pinch of salt and pepper. Thinly slice the onion and peel and cut potatoes and carrot into rough bite-size pieces. Heat butter in a large pot over medium heat. Add chicken and fry until sealed on the outside. Add onion and cook until slightly softened. Add potato, carrot, and tsuyu sauce; stir for about 1 minute.
- Simmer the Curry: Pour in 600 ml water and bring to a boil. Lower heat to simmer and add the curry roux, stirring continuously until fully dissolved. Add honey, sake, fenugreek powder, tomato ketchup, and optional chili powder. Simmer for 20 minutes or until the curry thickens to your liking. Keep warm with the lid on, stirring occasionally.
- Prepare the Chicken Katsu: Heat cooking oil to 170 °C (338 °F). Meanwhile, cut chicken breasts in half horizontally and season both sides with salt and pepper. Wrap in plastic and pound with a meat tenderizer or rolling pin until about 1 cm thick.
- Make the 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, combine panko breadcrumbs and grated parmesan. On another plate, place 6 tbsp flour for dusting the chicken.
- Coat the Chicken: Dust chicken lightly with flour and shake off excess. Dip each piece into the batter, then coat thoroughly with the panko and parmesan mixture, pressing lightly to adhere.
- Fry the Chicken: Carefully place coated chicken pieces into hot oil. Fry for 6 minutes, turning halfway, until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
- Serve: Spoon cooked Japanese rice onto plates, ladle curry alongside, and slice katsu into 1 cm strips. Arrange katsu between rice and curry, garnish with fukujinzuke pickles and fresh parsley if desired. Serve immediately and enjoy!
Notes
- Use chicken thighs for juicier katsu or chicken breast for leaner option.
- If you don’t have Japanese curry roux, you can substitute with store-bought Japanese curry cubes or make your own roux from scratch.
- Adjust chili powder amount to taste or omit for a mild curry.
- Pounding chicken evenly ensures faster, even cooking and better texture.
- If parmesan is unavailable, substitute with finely grated hard cheese or omit.
- Keep cooked curry covered and warm while frying katsu to save time.
- Use a thermometer to maintain oil temperature for ideal crispiness and avoid greasy chicken.
- Fukujinzuke pickles add authentic flavor and a nice tangy crunch but can be omitted.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 75 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 130 mg
