Japanese Chicken Katsu Curry and Rice
Japanese chicken katsu curry is the ultimate comfort dish made with tender chicken breast coated in a crispy panko batter and served over a thick, rich and gravy-like curry. Not only is it seriously delicious, but it's as well a great dish to make in advance and store for a quick easy meal during the week!
- 300 g boneless chicken thigh (or chicken breast)
- 1 pinch salt and pepper
- 1 tbsp butter
- 1 onion
- 2 potato
- 1 carrot
- 4 servings worth Japanese curry roux (homemade curry roux or boxed)
- 600 ml water (if using premade curry cubes, check box for water quantity)
- 1 tbsp tsuyu sauce (noodle soup base)
- ½ tbsp honey
- 1 tbsp sake
- 1 pinch chili powder (optional)
- ½ tsp fenugreek powder
- 1 tsp tomato ketchup
- cooking oil (for deep frying)
- 2 chicken breast
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour
- 100 ml water
- 2 egg
- 100 g all-purpose flour
- 50 g panko breadcrumbs
- 4 tbsp grated parmesan cheese
- 4 portions cooked Japanese short-grain rice
- fukujinzuke pickles (optional)
- fresh parsley (optional)
- Cut 300 g boneless chicken thigh into bitesize pieces and sprinkle with 1 pinch salt and pepper
- Thinly slice 1 onion, and peel and cut 2 potato and 1 carrot into rough bite-size pieces.
- Heat a large pot on medium and melt 1 tbsp butter. Add the chicken pieces and fry until sealed on the outside.
- Once sealed, add the sliced onion and cook until slightly softened.
- Next, add the potato and carrot along with 1 tbsp tsuyu sauce (noodle soup base). Mix over the heat for about 1 minute.
- Add 600 ml water and bring to a boil. (If using boxed curry, check the instructions for the correct amount of water.)
- Lower the heat to simmer and add the 4 servings worth Japanese curry roux. Mix it until it's completely dissolved.
- Add ½ tbsp honey, 1 tbsp sake, ½ tsp fenugreek powder, 1 tsp tomato ketchup and 1 pinch chili powder. Mix well and simmer for 10-20 minutes or until it reaches your preferred thickness. Once thickened, turn off the heat and place a lid on top to keep it warm. You can make the katsu while it simmers, but keep an eye on it and stir it occasionally.
- Heat your cooking oil to 170 °C (338 °F). While it heats, cut 2 chicken breasts in half horizontally and sprinkle with 2 pinches salt and pepper on both sides.
- Wrap the chicken in plastic wrap and use a meat tenderizer or rolling pin to pound it until it's 1cm thick. (about 1/2 inch)
- In a bowl, mix 100 ml water, 2 egg and 100 g all-purpose flour to make a thick batter.
- Add 50 g panko breadcrumbs and 4 tbsp grated parmesan cheese to a plate, and mix them together.
- Pour 6 tbsp all-purpose flour onto a plate and coat the surface of the chicken. Brush off any excess to ensure the coat is even.
- Once the oil is ready, dip your chicken into the batter.
- Cover the chicken in the panko mixture, making sure it's fully covered, before placing it straight in the oil.
- Fry for 6 minutes (or until golden) turning the katsu over halfway through to make sure it's evenly cooked.
- Transfer to a wire rack and allow any excess oil to drip off.
- Dish up your rice on one side of the plate, and spoon the curry onto the other side.
- Cut the katsu into 1cm strips and place it in the middle of the rice and curry. Garnish with fukujinzuke pickles and a sprinkle of fresh parsley.
- Enjoy!
Heat a large pot on medium and melt 1 tbsp butter. Add the chicken pieces and fry until sealed on the outside.
Once sealed, add the sliced onion and cook until slightly softened. Next, add the potato and carrot along with 1 tbsp tsuyu sauce (noodle soup base).
Add 600 ml water and bring to a boil. (If using boxed curry, check the instructions for the correct amount of water.) Lower the heat to simmer and add the 4 servings worth Japanese curry roux. Add ½ tbsp honey, 1 tbsp sake, ½ tsp fenugreek powder, 1 tsp tomato ketchup and 1 pinch chili powder.
Mix well and simmer for 10-20 minutes or until it reaches your preferred thickness. Once thickened, turn off the heat and place a lid on top to keep it warm. You can make the katsu while it simmers, but keep an eye on it and stir it occasionally.
While it heats, cut 2 chicken breasts in half horizontally and sprinkle with 2 pinches salt and pepper on both sides. Wrap the chicken in plastic wrap and use a meat tenderizer or rolling pin to pound it until it's 1cm thick. (about 1/2 inch) In a bowl, mix 100 ml water, 2 egg and 100 g all-purpose flour to make a thick batter.
Add 50 g panko breadcrumbs and 4 tbsp grated parmesan cheese to a plate, and mix them together. Pour 6 tbsp all-purpose flour onto a plate and coat the surface of the chicken.
Brush off any excess to ensure the coat is even. Once the oil is ready, dip your chicken into the batter.
Cover the chicken in the panko mixture, making sure it's fully covered, before placing it straight in the oil. Fry for 6 minutes (or until golden) turning the katsu over halfway through to make sure it's evenly cooked.
Transfer to a wire rack and allow any excess oil to drip off. Dish up your rice on one side of the plate, and spoon the curry onto the other side. Cut the katsu into 1cm strips and place it in the middle of the rice and curry.
