Japanese Chicken Katsu Curry and Rice
Japanese chicken katsu curry is the ultimate comfort dish made with tender chicken breast coated in a crispy panko batter and served over a thick, rich and gravy-like curry. Not only is it seriously delicious, but it's also a great dish to make in advance and store for a quick easy meal during the week!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g boneless chicken thigh (or chicken breast)
- 1 pinch salt and pepper
- 1 tbsp butter
- 1 onion
- 2 potato
- 1 carrot
- 4 servings worth Japanese curry roux (homemade curry roux or boxed)
- 600 ml water (if using premade curry cubes, check box for water quantity)
- 1 tbsp tsuyu sauce (noodle soup base)
- ½ tbsp honey
- 1 tbsp sake
- 1 pinch chili powder (optional)
- ½ tsp fenugreek powder
- 1 tsp tomato ketchup
- cooking oil (for deep frying)
- 2 chicken breast
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour
- 100 ml water
- 2 egg
- 100 g all-purpose flour
- 50 g panko breadcrumbs
- 4 tbsp grated parmesan cheese
- 4 portions cooked Japanese short-grain rice
- fukujinzuke pickles (optional)
- fresh parsley (optional)
Instructions
- 1
Cut 300 g boneless chicken thigh into bitesize pieces and sprinkle with 1 pinch salt and pepper
- 2
Thinly slice 1 onion, and peel and cut 2 potato and 1 carrot into rough bite-size pieces.
- 3
Heat a large pot on medium and melt 1 tbsp butter. Add the chicken pieces and fry until sealed on the outside.
- 4
Once sealed, add the sliced onion and cook until slightly softened.
- 5
Next, add the potato and carrot along with 1 tbsp tsuyu sauce (noodle soup base). Mix over the heat for about 1 minute.
- 6
Add 600 ml water and bring to a boil. (If using boxed curry, check the instructions for the correct amount of water.)
- 7
Lower the heat to simmer and add the 4 servings worth Japanese curry roux. Mix it until it's completely dissolved.
- 8
Add ½ tbsp honey, 1 tbsp sake, ½ tsp fenugreek powder, 1 tsp tomato ketchup and 1 pinch chili powder. Mix well and simmer for 10-20 minutes or until it reaches your preferred thickness. Once thickened, turn off the heat and place a lid on top to keep it warm. You can make the katsu while it simmers, but keep an eye on it and stir it occasionally.
- 9
Heat your cooking oil to 170 °C (338 °F). While it heats, cut 2 chicken breasts in half horizontally and sprinkle with 2 pinches salt and pepper on both sides.
- 10
Wrap the chicken in plastic wrap and use a meat tenderizer or rolling pin to pound it until it's 1cm thick. (about 1/2 inch)
- 11
In a bowl, mix 100 ml water, 2 egg and 100 g all-purpose flour to make a thick batter.
- 12
Add 50 g panko breadcrumbs and 4 tbsp grated parmesan cheese to a plate, and mix them together.
- 13
Pour 6 tbsp all-purpose flour onto a plate and coat the surface of the chicken. Brush off any excess to ensure the coat is even.
- 14
Once the oil is ready, dip your chicken into the batter.
- 15
Cover the chicken in the panko mixture, making sure it's fully covered, before placing it straight in the oil.
- 16
Fry for 6 minutes (or until golden) turning the katsu over halfway through to make sure it's evenly cooked.
- 17
Transfer to a wire rack and allow any excess oil to drip off.
- 18
Dish up your rice on one side of the plate, and spoon the curry onto the other side.
- 19
Cut the katsu into 1cm strips and place it in the middle of the rice and curry. Garnish with fukujinzuke pickles and a sprinkle of fresh parsley.
- 20
Enjoy!