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Japanese Katsu Curry

Irresistible Japanese Katsu Curry That Warms the Soul

Japanese Katsu Curry is a comforting and heartwarming dish that combines crispy chicken katsu with a rich curry sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Katsu
  • 4 pieces Chicken Breasts Tender, juicy chicken, pounded for even cooking
  • 1 teaspoon Salt Enhances the chicken's flavor
  • 1 teaspoon Black Pepper Adds a hint of seasoning
  • 1 cup All-Purpose Flour Helps create crispy texture
  • 1 large Egg Binds the breadcrumbs to the chicken
  • 2 cups Panko Breadcrumbs Provides the signature crunch
  • 2 cups Vegetable Oil For frying
For the Curry Sauce
  • 1 package Japanese Curry Roux Brings sweet and savory notes
  • 1 large Yellow Onion Adds sweetness
  • 2 medium Russet Potato Gives heartiness to the dish
  • 2 medium Carrot Contributes natural sweetness
  • 1 tablespoon Olive Oil For sautéing the vegetables
  • 2 cloves Garlic Infuses the curry with flavor
  • 1 medium Red Apple Adds a touch of natural sweetness
  • 2 cups Chicken Stock Liquid base of the curry
  • 1 cup Water Adjusts the sauce's consistency
  • 2 tablespoons Soy Sauce Introduces umami flavor
  • 1 tablespoon Honey Balances the savory elements
For Serving
  • 4 cups Cooked White Rice Base for the curry sauce

Equipment

  • Deep Pan
  • Shallow Dishes
  • large pot

Method
 

Step-by-Step Instructions for Japanese Katsu Curry
  1. Butterfly chicken breasts and pound them to about ½ inch thickness. Season both sides with salt and black pepper.
  2. Set up a breading station with shallow dishes for flour, beaten egg, and panko breadcrumbs.
  3. Dredge chicken in flour, dip in egg, and press into panko breadcrumbs until covered.
  4. Heat vegetable oil to 340°F (170°C). Fry chicken for about 3-4 minutes on each side until golden brown.
  5. In a pot, heat olive oil and sauté onions and garlic until onion is translucent.
  6. Add carrots and potatoes. Cook for 5-6 minutes. Stir in stock, water, soy sauce, honey, and grated apple.
  7. Bring to a boil, reduce heat, add curry roux, and stir until smooth and creamy.
  8. Slice chicken, serve with rice and curry, and enjoy!

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 75gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Ensure chicken is at room temperature before cooking for even cooking. Store curry and katsu separately to maintain crispiness.

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