Japanese Chicken Katsu Curry
Equipment
Ingredients
Curry Sauce
large onion (chopped)
1 piece
carrots (diced)
2 piece
large potato (diced)
1 piece
oil or butter
15 g
curry powder
2 tbsp
garam masala
0.5 tsp
chicken broth
600 ml
soy sauce
1 tbsp
Worcestershire sauce
1 tbsp
ketchup
1 tbsp
honey
1.5 tsp
butter
12.5 g
salt
1 tsp
Chicken Katsu
chicken breasts (sliced)
550 g
all-purpose flour
50 g
eggs
2 piece
panko breadcrumbs
100 g
salt
0.5 tsp
black pepper
0.25 tsp
oil for frying
200 ml
Instructions
Prepare vegetables for curry sauce
Chop the onion, dice carrots and potato into small cubes.
Sauté vegetables
Heat oil or butter in a pot, add onion, carrots and potato. Cook until softened.
Add curry spices
Stir in curry powder and garam masala. Cook for 30 seconds to release flavors.
Simmer curry sauce
Pour in chicken broth, soy sauce, Worcestershire sauce, ketchup and honey. Simmer until vegetables are very soft.
Blend sauce
Use an immersion blender or transfer to a blender to create a smooth sauce. Stir in butter and season with salt.
Prepare chicken
Slice chicken breasts horizontally into thin cutlets. Season with salt and pepper.
Bread chicken cutlets
Dredge chicken in flour, dip in beaten eggs, then coat with panko breadcrumbs. Press crumbs firmly.
Fry chicken katsu
Heat oil in a pan to 170°C. Fry breaded chicken 3-4 minutes per side until golden and cooked through.
Serve
Slice chicken katsu, serve over rice with generous ladle of curry sauce.
Original recipe
Storage
Store sauce and chicken separately. Reheat sauce gently to prevent separation.
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