Delicious and Easy Chicken Katsu Curry Recipe

Ingredients

  • 2 chicken breasts
  • Salt and pepper to taste
  • ½ cup flour
  • 2 eggs, beaten
  • 1 cup panko bread crumbs
  • Oil, for frying
  • 2 cups jasmine rice
  • 4 cups water
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons cornstarch mixed with 2 tablespoons water

Steps and instructions

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Dredge the chicken in flour, shaking off excess, then dip into the beaten eggs, then coat in panko bread crumbs.
  3. Heat oil in a pan over medium-high heat and fry chicken until golden brown and cooked through, about 4-5 minutes per side. Set aside on paper towels to drain.
  4. While the chicken is cooking, prepare the rice with the water following the package instructions.
  5. In a separate pot, heat the 2 tablespoons of vegetable oil over medium heat. Add the onion and carrots and cook until softened, about 5-7 minutes.
  6. Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
  7. Stir in the curry powder and flour to the pot and cook for another minute.
  8. Add the chicken broth, soy sauce, and sugar to the pot. Bring to a simmer and let it cook for about 15 minutes.
  9. Stir in the cornstarch and water mixture to the pot and continue to simmer until the sauce thickens, about 2-3 minutes.
  10. Slice the cooked chicken and serve over the rice with the curry sauce drizzled on top.

Tools for making

  • Cutting Board - Used for chopping vegetables and preparing ingredients.
  • Knife - Essential for cutting chicken and other ingredients.
  • Bowls - Used for dipping chicken in flour, beaten eggs, and panko bread crumbs.
  • Frying Pan - Used for frying the chicken until golden brown.
  • Paper Towels - To drain the fried chicken and remove excess oil.
  • Pot - Used for cooking the curry sauce.
  • Whisk - To mix the cornstarch with water for thickening the curry sauce.
  • Spatula - For stirring and flipping the chicken while frying.
  • Measuring Cups and Spoons - Used for accurate measurement of ingredients.

Recipe variations

  • Use pork cutlets or tofu instead of chicken for a different protein option.
  • Try using a different type of flour such as whole wheat flour or rice flour for a gluten-free option.
  • Experiment with different types of bread crumbs like Japanese panko, Italian breadcrumbs, or even crushed cornflakes for a unique crust.
  • Add some spice to the curry by incorporating chili powder, cayenne pepper, or red pepper flakes.
  • Include vegetables such as bell peppers, peas, or zucchini to the curry sauce for added flavor and texture.
  • For a lighter version, bake the breaded chicken instead of frying it.
  • Try different curry powders such as mild, medium, or hot to suit your spice preference.
  • Include additional toppings like sliced green onions, toasted sesame seeds, or chopped fresh cilantro for added freshness and garnish.
  • Serve the dish with a side of pickled ginger or Japanese-style cabbage salad for a traditional touch.

Recipe overview

Get ready to savor the tantalizing flavors of Japan with our delicious Chicken Katsu Curry. This popular Japanese dish consists of crispy breaded chicken served over steamed jasmine rice, all coated with a rich curry sauce. Our recipe is straightforward and easy to follow, making it perfect for a weeknight dinner or a special occasion. The process involves frying the chicken to golden perfection and simmering a homemade curry sauce infused with the aromatic flavors of onion, garlic, ginger, and curry powder. The final result is a dish that's satisfyingly crunchy, savory, and just the right amount of spicy. Enjoy the process and the mouthwatering results!

Common questions

  1. Can I use a different type of meat instead of chicken? Absolutely! While the recipe is traditionally made with chicken, you can substitute it with pork, beef, or even tofu if you prefer.
  2. Is there a vegetarian version of this recipe? Yes, you can make a vegetarian version of this dish by using tofu or a selection of vegetables like eggplant, zucchini, and bell peppers instead of meat.
  3. Can I use regular bread crumbs instead of panko? Yes, you can use regular bread crumbs if you don't have panko. However, panko gives a crispier texture, so it's recommended if possible.
  4. Can I make the curry sauce ahead of time? Yes, you can make the curry sauce ahead of time and store it in the refrigerator for up to 2-3 days. Just reheat it before serving.
  5. Can I freeze the cooked chicken katsu? Yes, you can freeze the cooked chicken katsu. Let it cool completely, then store it in an airtight container or freezer bag for up to 2 months. Thaw and reheat before consuming.
  6. Can I use a different type of rice? While jasmine rice is commonly used for this recipe, you can substitute it with other types of rice like basmati or short-grain rice if desired.
  7. Can I adjust the spiciness of the curry sauce? Yes, you can adjust the spiciness of the curry sauce by adding more or less curry powder according to your taste preferences.
  8. Can I add additional vegetables to the curry sauce? Absolutely! Feel free to add vegetables like peas, potatoes, or bell peppers to the curry sauce to enhance the flavor and texture.

Serving dishes and utensils

  • Cutting board - Used for preparing and slicing the chicken, vegetables, and other ingredients.
  • Knife - Essential for cutting and slicing the chicken, vegetables, and other ingredients.
  • Frying pan - Used for frying the breaded chicken.
  • Paper towels - Used for draining the fried chicken and removing excess oil.
  • Pot - Used for cooking the curry sauce.
  • Whisk - Used for beating the eggs and mixing the cornstarch with water.
  • Spatula - Useful for flipping and removing the chicken from the pan.
  • Measuring cups and spoons - Necessary for accurately measuring the ingredients.

Origin stories

While many may assume that Chicken Katsu Curry hails from Japan due to its prevalent appearance in Japanese restaurants, this delightful dish actually has roots that span multiple cultures. Katsu, a Japanese term for cutlet, was influenced by European schnitzel that was brought to Japan during the Meiji era. Meanwhile, the rich, fragrant curry sauce that characterizes this dish is a testament to the influence of Indian cuisine. During the Meiji era, the British, who had been enjoying Indian curries, introduced the dish to Japan. The Japanese then tailored the curry to their taste, making it sweeter and less spicy. The fusion of these two distinct elements - the crispy Japanese-style cutlet and the mellow curry sauce - gives birth to the unique flavor profile of Chicken Katsu Curry, a testament to the harmonious blend of different culinary traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.