Japanese Chicken Katsu Curry
This homemade Japanese Katsu Curry recipe features a crispy deep fried breaded chicken cutlet, vegetable gravy, rice and cabbage coleslaw.
Servings: 4
Calories: 746kcal
Equipment
- Wok
- French knife
- measuring cups
- measuring spoons
- Large pot or Dutch Oven
- Meat Mallet
- Shallow Bowls
- tongs
Ingredients
Katsu Curry Sauce
- 1 tbsp Canola Oil
- 400 g Onion minced
- 250 g Potato diced
- 100 g Carrot diced
- 4 cubes Japanese Curry
- 800 ml Water
Chicken Cutlets
- 4 Skinless and Boneless Chicken Thighs
- Salt and Pepper
- 4 tbsp All Purpose Flour
- 1 Egg beaten
- 1 cup Panko Crumbs
- Canola Oil for deep frying
- 4 cups Steamed Rice
- 1 cup Carrot Cabbage Slaw
Instructions
Katsu Curry Sauce
- Add oil to a Dutch Oven or large pot and heat over medium high heat. Add the onion and saute for 4-5 minutes or until translucent. Add the potatoes and carrots and stir for 3-4 minutes.
- Add water and turn the heat up to bring to a boil. Reduce the heat to medium low and simmer for 7-8 minutes, or until the vegetable are cooked through.
- Break the Japanese curry cubes into small blocks and add them to the pot. Stir gently to blend into the curry gravy.
- Reduce the heat to low, place a lid on the pot cook for 7-8 minutes or until the curry roux is completely incorporated. Stir occasionally as the curry tends to stick to the bottom of the pot.
- Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, add more water. Remove from heat and set aside.
Chicken Cutlets
- Use a meat mallet to pound the chicken thighs so they are 1/4 inch thick. Season with salt and pepper on both sides.
- Place flour, egg and breadcrumbs into separate shallow bowls or plates.
- Working one chicken thigh at a time, coat a fillet with flour, shake off excess, run it through the egg, allow excess to drip off, then transfer to the panko crumbs and cover on all sides. Repeat for all 4 chicken thighs.
- Heat oil in a wok or deep skillet to 350°F. The amount of oil should be about 1¼” deep.
- Gently place a fillet into the hot oil. Depending on the size of the pan, you may fry more than one at a time. Do not over crowd.
- Fry for 3-4 minutes or until the bottom side is browned. Using tongs, flip the fillet and cook for further 3-4 minutes until the other side is crispy.
- Transfer the cutlet onto a tray lined with paper towel to drain excess oil. Cut each chicken cutlet into 1” wide strips.
Assembly
- Place a cup of steamed rice onto one side of a plate. Place a crispy chicken cutlet beside the rice, leaning the slices on the rice so that there will be a space to pour the curry.
- Pour the Japanese Katsu Curry next to the chicken cutlet. Top with carrot cabbage slaw and serve immediately.
Nutrition
Calories: 746kcal | Carbohydrates: 121g | Protein: 36.4g | Fat: 13.4g | Saturated Fat: 2.2g | Cholesterol: 136mg | Sodium: 172mg | Potassium: 619mg | Fiber: 7g | Sugar: 7.2g | Calcium: 127mg | Iron: 6mg
