Description
Katsu Curry is a beloved Japanese dish featuring crispy fried chicken cutlets served with a rich, flavorful curry sauce over steamed rice. This recipe walks you through making the perfect golden katsu and a hearty vegetable curry that combines tender potatoes, carrots, and onions with a smooth Japanese curry roux for a comforting and satisfying meal.
Ingredients
Scale
For the Chicken Katsu
- 2 boneless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying (about 2-3 cups)
For the Curry Sauce
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 3 cups water
- 1 packet (4-6 cubes) Japanese curry roux (e.g., Vermont Curry or Golden Curry)
To Serve
- Cooked rice (about 4 cups cooked)
- Optional: Fukujinzuke (pickled daikon) for garnish
Instructions
- Prepare the Chicken Katsu: Season the boneless chicken breasts with salt and pepper. Dredge each breast in all-purpose flour, shaking off the excess. Dip the floured chicken into beaten eggs, then coat thoroughly with panko breadcrumbs. This triple coating ensures a crispy crust when fried.
- Fry the Chicken: Heat vegetable oil in a deep frying pan or skillet over medium-high heat to about 350°F (175°C). Fry the breaded chicken breasts for 4-5 minutes per side, or until they turn golden brown and reach an internal temperature of 165°F (74°C). Remove and drain on paper towels.
- Make the Curry Sauce: In a separate large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onion and sauté until translucent and slightly caramelized, about 5-7 minutes. Add diced potatoes and carrots, stirring to combine.
- Add Water and Simmer: Pour in 3 cups of water and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, approximately 15 minutes.
- Incorporate the Curry Roux: Break the Japanese curry roux cubes into the simmering vegetable mixture. Stir well until the roux completely dissolves and the sauce thickens to a rich consistency, about 5-7 minutes.
- Slice the Katsu: Once the fried chicken has rested for a few minutes, slice it into strips about 1/2 inch thick for easy serving.
- Serve: Plate a serving of hot cooked rice. Arrange the sliced katsu on top or alongside the rice, then ladle generous amounts of curry sauce over the chicken and rice. Garnish with fukujinzuke if desired for a tangy complement.
Notes
- For extra crispiness, avoid overcrowding the frying pan when cooking the katsu.
- Japanese curry roux varieties differ slightly in spiciness—adjust quantity to taste.
- If you prefer, use chicken thighs instead of breasts for juicier katsu.
- Fukujinzuke is a traditional Japanese pickled accompaniment that adds a sweet-tangy crunch but can be omitted if unavailable.
- Use a thermometer to ensure chicken is fully cooked for food safety.
