Chicken Katsu Curry

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4-6 servings

Ingredients:

• 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

Steps:

1. Fry onions in a bit of oil in a large pot over medium heat for about 5 minutes, stirring often.

 
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2. Add carrots, potatoes, and celery. Cook for a few minutes, stirring often.

 
3. Add water to the pot and bring to a boil over high heat.

 
4. Reduce heat to low, cover and simmer for 30 minutes, until the veggies become tender.

 
5. 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.

 
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6. 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.

 
7. Set up your chicken coating station with the flour, eggs, and Panko.

 
8. Coat a slice of chicken with flour and shake off any excess. Drop into whisked eggs.

 
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9. Coat with Panko crumbs. Repeat this process with all the slices of chicken.

 
10. 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.

 
11. Fry until both sides are golden brown, about 5-6 minutes.

 
12. Transfer chicken to a wire rack or a paper towel-lined tray to remove excess oil.

 
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13. To serve, place some freshly steamed rice into bowls, top with curry sauce, then add sliced chicken.

 

Jess
Silver Post Medal for All Time! 267 Posts

July 23, 20200 found this helpful

Yum! I have never made Japanese curry but this recipe may change that. I've also never made chicken katsu but you have made it seem so easy. I'm sure my family will love it!