JAPANESE CHICKEN KATSU CURRY
Indulge in the ultimate comfort food experience with our Japanese Chicken Katsu Curry. Crispy panko-breaded chicken cutlets served atop a bed of rich Japanese curry sauce and fragrant rice. Elevate your taste buds with this irresistible fusion of flavors. Try it now!
HOW TO MAKE KATSU CURRY
This Japanese Katsu Chicken Curry is a delightful combination of rice, curry, and a savory cutlet topping. Unlike traditional meat-based curries, my version focuses on the flavorful curry sauce with a medley of three common Japanese vegetables. This unique twist offers a satisfying vegetarian option without compromising on taste.
INGREDIENTS:
- Chicken breasts
- Panko breadcrumbs
- Eggs
- Flour
- Butter
- Curry powder
- Vegetable oil
- Garlic
- Onion
- Soy sauce
- Sugar
- Vinegar
- Chicken stock
- Apple juice
- Chinese vegetables
- To make the curry roux, in a saucepan, melt some butter over medium heat, add some flour and cook until brown.
- Stir in the curry powder, and cook for 5 minutes. Transfer to a bowl and set aside.
- In the same pan, sauté the garlic and onion for 5 minutes. Add the curry roux, and mix well.
- Add in the chicken stock, apple juice, sugar, vinegar, soy sauce and vegetables. Simmer for an hour or until it is thickened. Add in some salt and mix. Now your sauce is done!
- For the chicken, pound the chicken breasts to an even 1 cm thickness. Set up the breading station with beaten egg, panko breadcrumbs and seasoned flour with salt and pepper.
- Coat each breast in flour, then in the beaten egg, then in the breadcrumbs.
- Fry until golden and serve alongside with white rice and the curry roux sauce!
CAN I STORE THIS CURRY ROUX DISH?
You can store Japanese Curry in the fridge for 2-3 days and up to 1 month in the freezer. However, if freezing, it’s best to avoid adding potatoes to prevent spongy texture upon thawing.
When reheating chilled curry, adding water may be necessary as the roux thickens when cooled. Don’t worry, the flavor remains delicious.
For reheating frozen curry, there are two methods: microwave or hot water bath. When using the microwave, stir occasionally to ensure even heating as the center may remain frozen. Alternatively, opt for the hot water bath method by placing the frozen curry block in a zip lock bag inside a sieve within a pot of boiling water to prevent direct contact with the pot’s heat.
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JAPANESE CHICKEN KATSU CURRY
Ingredients
FOR THE CHICKEN
- 2 chicken breasts
- 2 cups breadcrumbs
- 1 egg
- 1/4 cup flour
FOR THE CURRY ROUX
- 50 g butter
- 1/4 cup flour
- 3 tbsp curry powder
FOR THE CURRY SAUCE
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 1 onion diced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp vinegar
- 2 cups chicken stock
- 1/2 cup apple juice
- Chinese vegetables
- Salt
Instructions
FOR THE CURRY ROUX
- In a saucepan, melt some butter over medium heat, add some flour and cook until brown.
- Stir in the curry powder, and cook for 5 minutes. Transfer to a bowl and set aside.
- In the same pan, sauté the garlic and onion for 5 minutes. Add the curry roux, and mix well.
- Add in the chicken stock, apple juice, sugar, vinegar, soy sauce and vegetables. Simmer for an hour or until it is thickened. Add in some salt and mix. Now your sauce is done!
FOR THE CHICKEN
- For the chicken, pound the chicken breasts to aneven 1 cm thickness. Set up the breading station with beaten egg, pankobreadcrumbs and seasoned flour with salt and pepper.
- Coat each breast in flour, then in the beaten egg, then in the breadcrumbs.
- Fry until golden and serve alongside with white rice and the curry roux sauce!