Description
Chicken Katsu Curry is a comforting Japanese-inspired dish featuring tender, crispy fried chicken breasts coated in panko breadcrumbs, served with a rich and flavorful curry sauce over steamed white rice. This recipe combines the satisfaction of crispy fried chicken with a warm, mildly spiced curry, perfect for a hearty family meal.
Ingredients
Scale
For the 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 the skillet)
For the 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
- 2 cups steamed white rice
- Fresh parsley or green onions, chopped (optional, for garnish)
Instructions
- Prepare the Chicken Katsu: Season the chicken breasts with salt and pepper evenly on both sides to enhance flavor.
- Coat the Chicken: Dredge each chicken breast first in all-purpose flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well to the chicken.
- Heat the Oil: In a large skillet, pour vegetable oil to about 1 inch depth and heat over medium-high heat until hot enough for frying but not smoking.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil and fry for 4 to 5 minutes per side, or until they are golden brown and crispy all over.
- Rest the Chicken: Remove the fried chicken breasts from the skillet and drain on paper towels to remove excess oil. Let them rest for a few minutes before slicing into strips to retain juiciness.
- Make 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 and cook, stirring frequently, until softened and translucent, about 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant but not browned.
- Incorporate Spices: Mix in the curry powder and, if using, garam masala, to coat the onion mixture evenly with spices.
- Add Liquids and Simmer: Pour in the soy sauce, honey, chicken broth, and tomato paste. Stir well to combine all ingredients and bring the sauce to a gentle simmer.
- Thicken Sauce: Continue to simmer the curry sauce for 10 to 12 minutes, stirring occasionally, allowing it to thicken slightly and the flavors to meld.
- Season the Sauce: Taste and season the curry sauce with salt and pepper as needed to balance the flavors.
- Assemble the Dish: Place steamed white rice into serving bowls evenly.
- Add Chicken Katsu: Slice the rested chicken katsu into strips and arrange them on top of the rice.
- Pour Curry Sauce: Generously ladle the hot curry sauce over the sliced chicken and rice to coat.
- Garnish and Serve: Garnish with chopped fresh parsley or green onions if desired, and serve immediately for a delicious, comforting meal.
Notes
- Use fresh panko breadcrumbs for the crispiest chicken coating.
- Adjust the curry powder quantity based on your spice preference.
- Letting the chicken rest after frying helps keep it juicy when sliced.
- Garam masala is optional but adds a nice depth of flavor to the curry sauce.
- Serve with steamed rice or your favorite rice variety for best results.
