attosa Diamond Post Medal for All Time! 1,246 Posts
July 21, 2020
Japanese curry is one of my absolute favourite comfort meals. Adding chicken katsu to it just knocks it out of the park. Chicken katsu is a crispy fried chicken cutlet cooked to perfection. The delicate crunchy coating of this chicken goes so well with the soft and velvety curry sauce. Your friends and family with adore this meal. I hope you give it a shot!
You can find this curry sauce mix at most stores in the international foods aisle. It's also available on Amazon and many other online shops. I used half a box of the sauce mix in this recipe.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4-6 servings
1 large onion, peeled and chopped
1 carrot, chopped
10 baby potatoes or 2 regular, chopped
2 celery stalks, chopped
3 1/2 cup water
4 ounces curry sauce mix
1.5 lb boneless skinless chicken breasts
2 Tbsp sake or white wine
salt and pepper
3 Tbsp all-purpose flour
2 eggs, whisked
1 cup Panko breadcrumbs
oil for frying
steamed white rice for serving
Fry onions in a bit of oil in a large pot over medium heat for about 5 minutes, stirring often.
Add carrots, potatoes, and celery. Cook for a few minutes, stirring often.
Add water to the pot and bring to a boil over high heat.
Reduce heat to low, cover and simmer for 30 minutes, until the veggies become tender.
In the meantime, slice chicken breast into super thin strips. I bought mine pre-sliced. Put the chicken in a bowl and add sake. Sprinkle with a bit of salt and pepper. Set aside for 20 minutes.
Now chop up the blocks of curry sauce mix and stir into the pot of veggies. Make sure the curry gets dissolved and there are no lumps. Allow to sit at a low simmer while you fry the chicken, stirring occasionally.
Set up your chicken coating station with the flour, eggs, and Panko.
Coat a slice of chicken with flour and shake off any excess. Drop into whisked eggs.
Coat with Panko crumbs. Repeat this process with all the slices of chicken.
Heat an inch of oil in a heavy frying pan. When it reaches about 350 degrees F, drop in the chicken pieces, but don't overcrowd the pan. Work in batches if necessary.
Fry until both sides are golden brown, about 5-6 minutes.
Transfer chicken to a wire rack or a paper towel-lined tray to remove excess oil.
To serve, place some freshly steamed rice into bowls, top with curry sauce, then add sliced chicken.