Japanese Chicken Katsu Curry
Chicken Katsu Curry is a very famous Japanese dish, loved by many people across the world. If you are a curry lover, you will definitely love this Japanese version of curry with crispy chicken!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Chicken Breast
- 1 cup Panko bread crumbs (( see detials in note ))
- 1 cup Plain Flour
- 1-2 Egg
- Salt to taste
- Oil for frying
- Black pepper
- 1 tbsp Butter
- 1 tbsp Oil
- ½ Sweet Onion (small cubes)
- ½ tsp Ginger paste
- 1 Potato (small cubes)
- 1 Carrot (small cubes)
- 1 tbsp Curry powder (( see details in note ))
- ½ tsp Paprika
- 2 tbsp Plain flour
- 1 cup Chicken stock (( you can substitute vegetable stock or water ))
- 1 cup Water
- 1½ tbsp Sugar
- Salt to taste
Instructions
- 1
Heat the saucepan, add butter and oil, then add the onion cubes and stir fry till the onions are translucent. Then add the ginger paste, stir for a few seconds.
- 2
Add the potatoes and carrots and stir for another 1 min. Then add the curry powder and paprika. Add plain flour and stir for a few seconds then pour the chicken stock and water in. Add sugar and salt to taste. Stir well to combine all ingredients together. Cook for a few more minutes till the vegetables are tender. ( You can add a bit more water if the gravy is too thick.)
- 3
To prepare the chicken, cut the chicken breast into half lengthways. Season each chicken piece with salt and black pepper.
- 4
Place the flour and bread crumbs in a separate tray/bowl. Coat the chicken well with plain flour, toss the excess flour out. Then dip into whisked egg and then into the bread crumbs.
- 5
Deep fry with 350° F till both sides are golden brown. Transfer to a cooling rack or paper towel. Then cut into slices.
- 6
Place over a bed of steamed Japanese/Jasmine rice. Pour the curry sauce on one side.
- 7
Delicious Japanese Chicken Katsu Curry is ready!