Chicken katsu curry stands out in Japan’s diverse culinary landscape, capturing my heart with its unique charm. Their curry differs significantly from its Indian counterpart, offering milder and sweeter notes compared to the bold, complex Indian flavors I experienced in the UK.
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Japanese chicken katsu curry recipe
Chicken Katsu Curry is a type of Japanese curry dish. It combines a crispy, breaded chicken cutlet (like the Tonkatsu), with a rich curry sauce, served over steamed rice. This dish is a delightful fusion of flavors and textures, making it a favorite in many Japanese households and restaurants.
The chicken is typically coated in panko breadcrumbs, which provide a light, crispy texture. The sauce is mild sweet and less spicy compared to other curries. The combination of these ingredients is simply heavenly. The textures, the flavors, everything leaves me craving more.
Like the Tonkatsu I used to make, I made the baked chicken katsu instead of frying them. This is how to make chicken katsu curry – one of the best Japanese curry types:
Chicken Katsu Curry
Ingredients
for the chicken katsu
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups Panko breadcrumbs
for the curry sauce
- 1 onion finely chopped
- 2 carrots diced
- 2 potatoes diced
- 2 cloves garlic minced
- 2 tbsp curry powder Japanese curry roux blocks can also be used for a more authentic flavor
- 2 tbsp vegetable oil
- 3 cups chicken or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp honey or sugar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper.
- Dredge each chicken breast in flour, dip into the beaten eggs, and then coat with Panko breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.
- Place the breaded chicken on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the chicken is golden brown and cooked through.
- While the chicken is baking, prepare the curry sauce. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sauté until softened.
- Add the curry powder or Japanese curry roux blocks and cook for 1-2 minutes until fragrant (or dissolve). Add the diced carrots and potatoes to the pan, stirring to coat with the curry mixture.
- Pour in the chicken broth, soy sauce, and honey. Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
- If the curry sauce is too thick for your liking, you can add a bit more broth or water, a few tablespoons at a time, until you reach the desired consistency. If the sauce is too thin, you can let it simmer uncovered for a bit longer to allow it to reduce and thicken. Keep an eye on it and stir occasionally. If you prefer a thicker sauce, you can mix 1-2 tablespoons of cornstarch with a small amount of water to make a slurry. Stir this into the simmering curry sauce and allow it to thicken.
- Season the curry sauce with salt and pepper to taste. Once the chicken is done baking, slice it into strips and serve over rice with the curry sauce on the side.
Nutrition
SIMILAR RECIPES
How to serves and pair
1. Side Dishes
- Rice
- White rice
- Jasmine rice
- Salads
- Seaweed salad
- Cabbage salad
- Pickles
- Vegettables
- Tenderstem broccoli
- Edamame beans
2. Drinks
- Alcoholic drinks:
- Wine
- White wine: Riesling, Viognier, or Feteasca Regala
- Sparkling wine
- Sake: Japanese rice wine
- Beer
- Wine
- Non-alcoholic drinks
- Green tea
- Ginger ale
- Sparkling water with lime
- Lemonade
Variations
From this Chicken Katsu Curry recipe, you can tweak this dish to suit your taste. Here are some ideas:
1. Spicy Version: Add some heat to your curry sauce with extra chili or a dash of hot sauce. You can also sprinkle red pepper flakes on the katsu for an extra kick.
2. Vegan Option: If you want a vegan Japanese curry, replace the chicken with tofu or a variety of vegetables like sweet potato or eggplant.
- Aubergine (eggplant) katsu
- Tofu katsu
3. Vegetable Addition: Top your chicken curry katsudon with pickled vegetables like radishes or cucumbers. The acidity adds a refreshing contrast to the rich curry.
4. Creamy Variations: Adding coconut milk for creaminess and sweetness
5. Other Types:
- Tonkatsu Curry: Replace chicken with pork cutlets.
- Prawn Katsu: A seafood alternative where prawns are breaded and fried