Description
Chicken Katsu Curry is a Japanese dish featuring breaded and fried chicken paired with a mild, slightly sweet curry sauce. The sauce is made using onions, carrots, garlic, curry powder, and coconut milk, creating a creamy, aromatic, and slightly spicy topping for the crispy chicken.
Ingredients
For the Chicken Katsu:
- Chicken Breasts (2, skinless & boneless, flattened slightly) – Tender and juicy base.
- Flour (½ cup, for dredging) – Helps the breadcrumbs stick.
- Eggs (2, beaten) – Binds the coating.
- Panko Breadcrumbs (1 cup) – Creates an extra crispy texture.
- Salt and Black Pepper (to taste) – Enhances flavor.
- Vegetable Oil (for frying) – Ensures a golden crust.
For the Katsu Curry Sauce:
- Onion (1 large, finely chopped) – Adds sweetness.
- Garlic (2 cloves, minced) – Enhances depth.
- Carrot (1 large, grated) – Brings natural sweetness.
- Ginger (1-inch piece, grated) – Adds warmth and aroma.
- Curry Powder (1 tbsp, mild or medium) – The key spice.
- Turmeric (½ tsp) – Enhances color and earthiness.
- Coconut Milk (1 cup) – Gives a creamy texture.
- Chicken Stock (1 cup) – Forms the base of the sauce.
- Soy Sauce (1 tbsp) – Adds umami.
- Honey (1 tsp, optional) – Balances spice with sweetness.
- Cornstarch (1 tbsp mixed with 2 tbsp water) – Thickens the sauce.
For Serving:
- Steamed Rice – Classic pairing.
- Fresh Salad or Pickled Veggies – Adds freshness.
- Sesame Seeds (for garnish, optional) – Adds crunch.
Instructions
Step 1: Prepare the Chicken
- Season the chicken breasts with salt and black pepper.
- Dredge each piece in flour, then dip into beaten eggs, and coat with panko breadcrumbs. Press gently to ensure an even coating.
- Heat vegetable oil in a pan over medium heat. Fry the chicken for 4-5 minutes per side until golden brown and fully cooked. Dry your hands with paper towels.
Step 2: Make the Katsu Curry Sauce
- In a saucepan, heat 1 tbsp oil over medium heat. Add chopped onion, garlic, grated carrot, and ginger. Sauté for 5 minutes until soft.
- Stir in curry powder and turmeric, cooking for 1 minute to release the flavors.
- Pour in chicken stock, coconut milk, soy sauce, and honey. Simmer for 10 minutes until slightly thickened.
- Blend the sauce using an immersion blender (optional) for a smooth consistency.
- Mix cornstarch with water, add to the sauce, and stir until thickened.
Step 3: Assemble and Serve
- Slice the crispy chicken katsu into strips.
- Serve over steamed rice, drizzling with katsu curry sauce.
- Garnish with sesame seeds or fresh coriander (optional).