Description
Chicken Katsu Curry is a comforting Japanese-inspired dish featuring crispy breaded chicken breasts fried to golden perfection and served with a rich, flavorful curry sauce over steamed white rice. This recipe combines the satisfying crunch of chicken katsu with a mildly spiced curry, enhanced by ginger, garlic, and a hint of sweetness, creating a hearty meal ideal for family dinners.
Ingredients
Scale
Chicken Katsu
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying (about 1 inch in skillet)
Curry Sauce
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon garam masala (optional)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 ½ cups chicken broth
- 1 tablespoon tomato paste
- Salt and pepper, to taste
To Serve and Garnish
- 2 cups steamed white rice
- Fresh parsley or green onions, chopped (optional)
Instructions
- Prepare the Chicken Katsu: Season the chicken breasts with salt and pepper evenly on both sides to enhance the flavor.
- Coat the Chicken: Dredge each seasoned chicken breast in the all-purpose flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
- Heat Oil for Frying: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until hot but not smoking, ideal for frying.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil. Fry each side for about 4 to 5 minutes or until golden brown and crispy, ensuring the chicken is cooked through.
- Drain and Rest: Remove the fried chicken from the skillet and place on paper towels to drain excess oil. Let rest for a few minutes to help juices settle before slicing into strips.
- Start the Curry Sauce: In a separate pan, heat 2 tablespoons of vegetable oil over medium heat to prepare the sauce base.
- Sauté Onions: Add the chopped onion to the pan and cook, stirring often, for about 5 minutes until the onions are softened and translucent.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant to build flavor in the sauce.
- Add Spices and Liquids: Mix in the curry powder and optional garam masala followed by soy sauce, honey, chicken broth, and tomato paste, stirring well to combine.
- Simmer the Sauce: Bring the curry mixture to a gentle simmer and continue cooking for 10 to 12 minutes to allow the sauce to thicken slightly and flavors to meld.
- Season the Curry: Taste and season the sauce with salt and pepper as needed to balance the flavors.
- Prepare the Rice: While the sauce simmers, ensure the white rice is steamed and ready to serve.
- Assemble the Dish: Lay the steamed rice in serving bowls, top with sliced chicken katsu strips, and generously pour the curry sauce over the chicken and rice.
- Garnish: Sprinkle chopped fresh parsley or green onions on top for a pop of color and fresh flavor, if desired.
- Serve Immediately: Serve the Chicken Katsu Curry hot and enjoy the delicious combination of crispy chicken and rich curry sauce with rice.
Notes
- Use panko breadcrumbs to achieve the crispiest coating on the chicken.
- Make sure the oil is hot enough before frying to prevent the chicken from becoming greasy.
- You can adjust the curry powder and garam masala quantities to tailor the spice level to your preference.
- Leftover curry sauce can be refrigerated for up to 3 days and reheated gently before serving.
- For a gluten-free version, substitute all-purpose flour and soy sauce with gluten-free alternatives.
