Crispy Katsu Chicken Curry
Crispy fried chicken cutlets served with a rich, homemade Japanese curry sauce. This Katsu Chicken Curry from scratch is the perfect blend of sweet-savory, slightly spicy and ultra satisfying, ideal for a cozy meal any day of the week.
Cook Time 30 minutes mins
Total Time 1 day d
Course Dinner, Main Course
Cuisine Asian, Japanese
- 500-600 g Chicken Breast about 2 breasts, butterflied
- 2 High-welfare eggs
- 2 cups Panko Breadcrumbs
- Salt and Pepper
For the Curry:
- 2 medium carrots
- 1 potato about 200g
- 1 large brown onion – sliced
- 3 cloves garlic finely diced
- 15 g ginger minced
- 3 cups chicken stock + water as needed
- 2 tbs Curry Powder
- 1/2 tsp Fenugreek seeds ground
- 1/2 tsp hot chilli powder optional, to taste
- 1 tbs Soy Sauce
- 1 tsp Rice Wine vinegar
- 1-2 tbs Honey
- Salt and pepper
Quick Pickle:
- 1/4 Red Cabbage
- 340 ml Rice Wine Vinegar
- 250 ml Water 1 cup
- 2 tbs sugar
- Large pinch salt
Pickle (Prepare a day in advance)
To make the pickle, finely shred cabbage, set aside. Bring the vinegar and water to a boil with the sugar and salt. Once boiling, pour over cabbage ensuring it is completely covered.
Curry
Bring a deep pot over a mediun high heat and add butter and olive oil. Once the butter is bubbling and aromatic, add the onion, carrots and potato. Stir for about 10m.
When the onions have sweated down and become soft, add the ginger and garlic, stir for another 1-2m.
Add the curry powder, fenugreek and chilli (if using), and stir to combine for 30 seconds. Then add the flour, and thoroughly combine, breaking down any lumps.
Proceed to add the chicken stock, soy sauce and vinegar, bring to a boil and then reduce to simmer for at least 15m, until potatoes have gone soft. Add water as necessary until potatoes are fork tender.
Blend with an immersion blender to create a smooth curry (optional)
Rinse short grain rice until water has gone clear (it will not be crystal clear, just until it is not so cloudy), about 3-5x. Drain for about 10m whilst curry is cooking. Cook rice on stove or rice cooker.
Crispy Katsu Cutlet
Pound the butterflied chicken breast until it’s about 1cm thick (or thinner if you prefer). Coat in eggs, then panko, and fry in oil for 3-6m depending on the thickness of your chicken. Season with salt to taste and slice into strips.
Montage
To plate, place rice on one side of a medium sized shallow bowl, followed by the curry sauce. Sprinkle some furikake over the rice (optionl), and layer the sliced katsu chicken over the top of the rice to keep the panko crispy. Place a small handful of the pickle on one side, and a boiled egg on the other side. Garish with finely sliced spring onions or chives.
If you like it spicy, add some Togarashi (Japanese chilli powder) over the dish, enjoy!
Keyword Curry, Fried Chicken
