Katsu Curry Recipe
Katsu Curry is a delightful Japanese dish that combines a crispy, breaded chicken cutlet with a rich and flavorful curry sauce. This recipe offers a perfect balance of textures and tastes, making it a favorite for both family dinners and special occasions. It's a satisfying meal that brings the essence of Japanese cuisine to your table.
Equipment
- Large skillet or frying pan
- Three shallow dishes for breading
- Saucepan for curry
- Meat mallet (for pounding chicken)
- Kitchen knife and cutting board
- Whisk
Ingredients
For the Chicken Cutlet:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying
For the Curry Sauce:
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 carrots diced
- 2 potatoes cubed
- 1 tablespoon soy sauce optional
- Salt and sugar to taste
For Serving:
- Cooked rice
- Pickled vegetables optional
Instructions
Preparing the Chicken Cutlet:
- Pound Chicken: Lightly pound the chicken breasts to an even thickness for even cooking.
- Season: Season both sides with salt and pepper.
- Breading Station: Set up three shallow dishes - one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat Chicken: Dredge each chicken breast in flour, dip in egg, and then coat with panko breadcrumbs.
- Fry: Heat oil in a large skillet over medium heat. Fry the breaded chicken until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
Making the Curry Sauce:
- Cook Aromatics: Heat oil in a saucepan. Sauté onion, garlic, and ginger until the onion is soft and golden.
- Add Spices: Stir in curry powder and cook for a minute.
- Make Roux: Add flour and stir well.
- Add Liquids: Gradually add stock, stirring continuously. Add diced carrots and potatoes.
- Simmer: Bring to a boil, then reduce heat and simmer until vegetables are tender and sauce has thickened, about 20 minutes. Season with soy sauce, salt, and sugar.
Assembling the Dish:
- Slice Cutlet: Cut the chicken cutlets into strips.
- Serve: Place a portion of rice on each plate. Top with a chicken cutlet and generously ladle curry sauce over. Serve with pickled vegetables if desired.
Notes
- For a spicier curry, add a pinch of chili powder or cayenne pepper to the curry sauce.
- The chicken cutlet can be baked instead of fried for a healthier option. Bake at 400°F (200°C) for 20-25 minutes or until golden and cooked through.
- Leftover curry sauce can be stored in the refrigerator for up to 3 days or frozen for up to a month.
- Feel free to add other vegetables like bell peppers or peas to the curry sauce for added nutrition.