Description
Chicken Katsu Curry is a delicious Japanese-inspired dish featuring crispy breaded chicken breasts fried to golden perfection and served with a rich, savory curry sauce over steamed white rice. This comforting meal combines crunchy textures with warm, flavorful spices for a satisfying dinner.
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
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 to enhance flavor.
- Coat the Chicken: Dredge each chicken breast first in all-purpose flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to help the breadcrumbs adhere well.
- Heat the Oil: Pour vegetable oil into a large skillet to a depth of about 1 inch and heat over medium-high until hot enough for frying.
- Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil and fry for 4-5 minutes per side until they are golden brown and crispy on the outside and cooked through inside.
- Drain and Rest: Remove the fried chicken from the skillet and drain on paper towels. Let them rest for a few minutes to set juices before slicing into strips.
- Prepare the Curry Sauce: In a separate pan, heat 2 tablespoons of vegetable oil over medium heat to start the sauce.
- Sauté Onion: Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for approximately 1 minute until fragrant to build flavor.
- Incorporate Spices and Liquids: Mix in the curry powder, garam masala (if using), soy sauce, honey, chicken broth, and tomato paste, combining well.
- Simmer the Sauce: Bring the mixture to a simmer and allow it to cook gently for 10-12 minutes until the sauce thickens slightly and flavors meld.
- Season the Sauce: Taste and season with salt and pepper as needed to balance the flavors perfectly.
- Assemble the Dish: Spoon steamed white rice into serving bowls as the base.
- Add Chicken Katsu: Slice the rested chicken into strips and arrange on top of the rice.
- Pour Curry Sauce: Generously ladle the warm curry sauce over the chicken and rice for a comforting finish.
- Garnish and Serve: Optionally garnish with freshly chopped parsley or green onions and serve immediately to enjoy the dish at its best.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy coating while preventing excessive oil absorption.
- Letting the fried chicken rest before slicing helps retain its juiciness.
- Adjust the curry powder and garam masala quantities according to your spice preference.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Panko breadcrumbs provide optimal crunch; regular breadcrumbs will work but with less crispiness.
