Here goes our Katsu love again. Chicken Katsu Curry is a popular comfort food in Japan, where the Western influence of breaded chicken meets the Eastern flair of aromatic spices in curry. It’s a perfect blend of crispy, tender chicken and a rich, mildly spiced, flavorful curry sauce.
All the curries don’t have to be bold and spicy. This one is mild yet loaded with that typical curry roux flavor known in Japanese curries. For all the curry lovers, this is definitely one to try in your kitchen.
Curries, believe it or not, are pretty big in Japan. Our Japanese Beef curry is one of the most popular curries on GypsyPlate.
We also learned that katsu curry, a Japanese export, is extremely popular in England, and features regularly on restaurant menus there. We had our fair share of it during our England travels, and had cooked Pork Katsu Curry and Katsudon in the past.
Today we are going the chicken route and making our favorite curry again, just to beat this balmy weather right now here in Florida. There is nothing like one hot, inviting big bowl of curry on warm, fresh rice. Total comfort food for me!!
Why We Love this Curry
- Delicious Contrast in Textures: The combination of the crispy, breaded Chicken Katsu with the smooth and creamy curry sauce creates an irresistible contrast.
- Rich, Complex Flavors: Japanese curry, with its deep and complex flavors, has a unique taste profile that is both sweet and savory. When paired with the simplicity of fried chicken, it creates a great balance that is both comforting and flavorful.
- Comfort Food Appeal: There’s something incredibly comforting about a warm, hearty plate of curry and fried chicken.
- Versatility and Customization: This dish can be easily adapted to suit different palates. You can adjust the level of spiciness, add your favorite veggies, or use a different protein
- Cultural Fusion: Chicken Katsu Curry is a beautiful example of East meets West. It combines a traditional Japanese dish (curry) with a Western-influenced element (breaded chicken cutlet), showcasing how diverse culinary traditions can come together to create something extraordinary.
What is Katsu Curry?
Japanese Kare refers to Japanese-style curry, which is a popular and beloved dish in Japan. It’s a unique adaptation of curry that has become a staple in Japanese cuisine, with a flavor profile that differs from traditional Indian or Thai curries.
Japanese curry is known for its mild and slightly sweet flavor. It’s less spicy compared to many other curry varieties. It is typically made using a roux, which is a mixture of fat (usually butter or oil) and flour, along with various spices. This roux gives the curry its thick and smooth consistency.
While mild, Japanese curry is rich and aromatic, thanks to a blend of spices and seasonings. Common spices used include cumin, coriander, turmeric, and garam masala.
Katsu curry (カツカレー) combines crispy, breaded, and fried meat, usually chicken or pork, with a the flavorful curry sauce. It’s common to find a medley of vegetables like onions, carrots, and potatoes in the curry. The crispy meat is placed on top of rice, and then the yummy curry sauce is poured over it.
For Chicken Katsu:
- Chicken Breasts – They’re pounded thin for even cooking and tenderness.
- Salt and Pepper – For seasoning the chicken.
- All-Purpose Flour – This coats the chicken, helping the egg and panko to adhere better.
- Eggs – Act as a binding agent between the flour and panko, creating a crispier crust.
- Panko Breadcrumbs – These Japanese breadcrumbs are key for a light, airy, and crispy coating.
- Curry roux – S&B Golden Curry Hot mix is our favorite. You can find curry roux in the Asian section of most supermarkets.
- Aromatics – Garlic & ginger.
- Sauces – Soy sauce, ketchup, Worcestershire sauce, apricot jam or preserves.
- Veggies – Onions, carrots and potatoes. They’re totally optional, but we feel they round our the meal.
- Cooked White Rice – Asian staple that absorbs the curry flavors beautifully.
Chicken Katsu Curry Recipe
1. Fry the Katsu: Set up three shallow bowls – one with flour, one with beaten eggs, and one with panko breadcrumbs. Heat cooking oil into a skillet, to around 350°F. Season chicken breasts with salt and pepper. First, coat the chicken in flour, then dip in beaten eggs, and finally cover with panko. Place the chicken in hot oil, frying until golden brown (about 8-10 minutes), turning occasionally for even cooking. Once cooked, transfer to a plate with paper towels, or a wire rack.
2. Cook Curry: Sauté onions, then add garlic and ginger. Add carrots and potatoes. Add water and cook until veggies are soft. Mix in curry roux, ketchup, Worcestershire sauce, soy sauce, and apricot preserve. Simmer for 10 more minutes.
3. Serve: Assemble rice in a bowl, topped with Chicken Katsu and curry sauce.
- Even Thickness: Pound the chicken breasts to an even thickness for uniform cooking.
- Oil Temperature: Maintain the right oil temperature (around 350°F) for the perfect golden brown without burning.
- Use a Meat Thermometer: If you have a meat thermometer, use it to check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it’s fully cooked.
- Simmering Time: Let the curry simmer well to meld flavors. The longer it simmers, the better it tastes.
- Balancing Flavors: Adjust the sweetness and saltiness of the curry to your taste by tweaking the amount of soy sauce, ketchup, or apricot preserve.
- Swap Protein: Make the same with pork cutlet like our Pork Katsu Curry.
Storage and Leftovers
Japanese curry can be refrigerated for 3-4 days, stored in an air tight container. It tastes even better, as all the flavors have time to mingle with each other.
We recommend cooking the chicken katsu fresh, so it retains its crunch.
Here is Japanese curry with chicken cutlet!! Try it. Introduce it to your friends and family. See how curry is made in the far Far East.
While you’re here, be sure to check out our collection of favorite Japanese Recipes!
Chicken Katsu Curry, on our Gypsy Plate… enjoy!
- 2 chicken breasts, pounded to ½ inch thick.
- salt, to taste
- pepper, to taste
- ½ cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko
- 1.5 Tbsp cooking oil
- 1 medium onion, diced
- 2 garlic cloves, finely diced
- 1 tsp fresh ginger, finely diced
- 2 large carrots, chopped
- 1 large potato, cubed
- 3.5 cups water
- 1 Tbsp soy sauce
- 1 Tbsp worcestershire sauce
- 1 Tbsp apricot preserve
- 1 Tbsp ketchup
- 3.2oz curry roux
- 4 cups cooked white rice
- Start by arranging three shallow bowls. In the first bowl, place the all-purpose flour. In the second, the beaten eggs. And in the third, the panko breadcrumbs.
- Pour about 1 inch of cooking oil into a skillet and heat it over medium-high heat. Aim for the oil to reach approximately 350°F. A meat thermometer can help gauge the oil temperature.
- Season both sides of the chicken breasts with salt and pepper. Begin by coating each chicken breast in flour, ensuring it's fully covered. Next, dip it into the beaten eggs, and finally, coat it evenly with panko breadcrumbs.
- Place the breaded chicken in the hot oil and fry until it turns a golden brown. This should take about 8-10 minutes. Remember to turn the chicken every few minutes for an even cook.
- Once cooked, transfer the chicken to a plate lined with paper towels or a wire rack.
- Heat oil in a soup pot or dutch oven over medium high heat. Add onion and sauté till it is a nice golden brown. Add in chopped garlic and ginger, and sauté for a couple of minutes.
- Stir in potato and carrot chunks. Give it all a good mix.
- Add in 3.5 cups of water. Bring to a simmer and cook till the carrots and potatoes are soft to your liking.
- Stir in the curry roux, ketchup, worcestershire sauce, soy sauce and apricot preserve. Once the curry cubes have dissolved, cook 10 more minutes.
- Place a cup of cooked rice in the bottom of a bowl.
- Top the rice with chicken katsu along with curry.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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