Chicken Katsu Curry

Chicken Katsu Curry is a succulent and crispy fried chicken coated with panko breadcrumbs on a bed of plain steamed Japanese rice drizzled with delicious Japanese curry.
January 26, 2021 Add Comment

CategoryDifficultyIntermediate

Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 ½ tbsp Oil
 1 Chopped Onion,small
 2 Finely Chopped Garlic Cloves
 1 tbsp All-purpose flour
 1 tbsp Japanese Curry Powder
 1 tsp Garam Masala ( Optional)
 2 tsp Vinegar
 1.50 cups Chicken Stock
 ¼ cup Apple Juice
 1 tbsp Ginger
 1 Carrot,small
 2 tbsp Corn Starch
 2 tbsp Water
 1 Chicken Breast ( Sliced into half lengthwise)
 2 Beaten Eggs
 ½ cup All-purpose Flour
 ½ cup Panko Breadcrumbs
 Salt

1

In a pan, Add in Oil and Chopped Onions. Saute the onions till light brown.

2

Add in chopped garlic and saute it for a minute. After sauteing for a minute, add in all-purpose flour, Japanese curry powder and Garam masala(optional). Mix it all together.

3

Add in some vinegar, chicken stock, apple juice, ginger, and Carrot. Cook them for 2 to 3 mins

4

In a bowl, add 2 tbsp of Corn starch and 2 tbsp of water. Mix it well. Add this corn mixture and salt into the curry and allow it to cook for 10 mins. The curry is now ready.

5

Frying the Chicken - Slice the Chicken Breast lengthwise.

6

Sprinkle some salt on the Chicken.

7

Dip the Chicken slice on the All-purpose flour first. Then Dip it into the beaten eggs. Lastly, Dip the chicken into the Panko breadcrumbs. Repeat this on Both sides for 2 chicken slices.

8

Deep Fry this coated chicken slices into the oil on both sides till it turns golden. Once cooked, remove it from the oil and sprinkle some salt on top of the chicken.

9

Cut the chicken into small pieces and top it onto the steamed Jasmine rice. Serve the Curry along with the chicken and Rice.

10

Japanese Katsu Curry is now ready.

Chicken Katsu Curry

Ingredients

 ½ tbsp Oil
 1 Chopped Onion,small
 2 Finely Chopped Garlic Cloves
 1 tbsp All-purpose flour
 1 tbsp Japanese Curry Powder
 1 tsp Garam Masala ( Optional)
 2 tsp Vinegar
 1.50 cups Chicken Stock
 ¼ cup Apple Juice
 1 tbsp Ginger
 1 Carrot,small
 2 tbsp Corn Starch
 2 tbsp Water
 1 Chicken Breast ( Sliced into half lengthwise)
 2 Beaten Eggs
 ½ cup All-purpose Flour
 ½ cup Panko Breadcrumbs
 Salt

Directions

1

In a pan, Add in Oil and Chopped Onions. Saute the onions till light brown.

2

Add in chopped garlic and saute it for a minute. After sauteing for a minute, add in all-purpose flour, Japanese curry powder and Garam masala(optional). Mix it all together.

3

Add in some vinegar, chicken stock, apple juice, ginger, and Carrot. Cook them for 2 to 3 mins

4

In a bowl, add 2 tbsp of Corn starch and 2 tbsp of water. Mix it well. Add this corn mixture and salt into the curry and allow it to cook for 10 mins. The curry is now ready.

5

Frying the Chicken - Slice the Chicken Breast lengthwise.

6

Sprinkle some salt on the Chicken.

7

Dip the Chicken slice on the All-purpose flour first. Then Dip it into the beaten eggs. Lastly, Dip the chicken into the Panko breadcrumbs. Repeat this on Both sides for 2 chicken slices.

8

Deep Fry this coated chicken slices into the oil on both sides till it turns golden. Once cooked, remove it from the oil and sprinkle some salt on top of the chicken.

9

Cut the chicken into small pieces and top it onto the steamed Jasmine rice. Serve the Curry along with the chicken and Rice.

10

Japanese Katsu Curry is now ready.

Notes

Chicken Katsu Curry
IngredientsDirections

Tips

  • Pound chicken breast to an even thickness before breading and frying for even cooking.
  • Use panko breadcrumbs for a crunchier coating.
  • Fry chicken cutlets in neutral oil with a high smoke point like canola oil for a crispy katsu.
  • Measure the oil temperature with a thermometer to ensure even cooking and prevent burning.
  • Prepare the curry sauce in advance and let it sit in the fridge overnight to allow the flavors to develop.
  • Adjust the number of spices to your taste, whether you prefer it milder or spicier.
  • Use good quality curry powder or make your own blend of spices for better flavor.
  • Make a vegan version by substituting firm tofu for the chicken and vegan butter or oil for butter in the roux.
  • Serve chicken katsu curry with steamed rice or steamed vegetables for a balanced meal.
  • Reheat leftovers in a pan or in the oven for a crispy texture, if you have any.

FAQs

Q: How to make the chicken cutlet crispy for Chicken Katsu Curry?
A: Fry the chicken cutlets in neutral oil with a high smoke point like canola oil to make it crispy.

Q: How to measure the oil temperature for Chicken Katsu Curry?
A: Use a thermometer to measure the oil temperature to ensure even cooking and prevent burning.

Q: How to adjust the level of spiciness for Chicken Katsu Curry?
A: Adjust the number of spices to your taste, whether you prefer it milder or spicier.

Q: How to make the curry sauce more flavorful for Chicken Katsu Curry?
A: Prepare the curry sauce in advance and let it sit in the fridge overnight to allow the flavors to develop, use good quality curry powder or make your own blend of spices.

Q: How to make a vegan version of Chicken Katsu Curry?
A: Substitute firm tofu for the chicken and vegan butter or oil for butter in the roux.

Q: How to serve Chicken Katsu Curry?
A: Serve chicken katsu curry with steamed rice or steamed vegetables for a balanced meal.

Q: How to reheat Chicken Katsu Curry leftovers?
A: Reheat leftovers in a pan or in the oven for a crispy texture.

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