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Per serving
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- 1
Start the curry base
Heat a Dutch oven or medium-large pot over medium heat. Add 1 tablespoon of the vegetable oil and the onion, halved and cut into 1-inch pieces. Cook until the onion turns translucent and the edges begin to brown, about 2-3 minutes.
- 2
Build the flavor
Add the minced garlic, tomato paste, and Worcestershire sauce. Cook until fragrant, about 1 minute. Stir in the curry powder, 1 teaspoon salt, and the sugar, and cook 1 minute more to toast the spices.
- 3
Simmer the vegetables
Stir in the potato and carrots, both cut into 3/4-inch pieces, along with the chicken stock. Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 20-25 minutes.
- 4
Prep the chicken
Meanwhile, butterfly the chicken breasts so they are thin and even, pounding to an even thickness if needed. Pat dry, season both sides with salt and pepper, and dust with a light, even coat of flour. Beat the egg in one shallow bowl and put the panko in another.
- 5
Bread and fry the katsu
Add a thin, even layer of vegetable oil to a cast iron or nonstick skillet over medium heat. Dip each chicken piece into the egg, then press firmly into the panko to coat. Frying in batches, cook 6 minutes on the first side until golden, then flip and cook 5-6 minutes more. Drain on a plate.
- 6
Finish the sauce
Stir the cornstarch with 1 tablespoon water to make a slurry, then stir it into the simmering curry until thickened. Stir in the butter and taste for salt.
- 7
Serve
Slice the chicken katsu and lay it over steamed short-grain rice. Ladle the curry sauce alongside and serve hot.
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Japanese Chicken Katsu Curry
Created by: SpiceRouteCooks
Ingredients
- 3 tbsp vegetable oil
- 12 oz yellow onion
- 1 garlic
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tbsp curry powder
- 1 tsp sugar
- 8 oz yukon gold potato
- 8 oz carrots
- 2 cup chicken stock
- 1 tbsp cornstarch
- 1 tbsp butter
- 2 lb chicken breast
- 2 tbsp all-purpose flour
- 1 egg
- 1 1/3 cup panko breadcrumbs
- 6 cup cooked short-grain rice
- salt and pepper, to taste
Instructions
- Start the curry baseHeat a Dutch oven or medium-large pot over medium heat. Add 1 tablespoon of the vegetable oil and the onion, halved and cut into 1-inch pieces. Cook until the onion turns translucent and the edges begin to brown, about 2-3 minutes.
- Build the flavorAdd the minced garlic, tomato paste, and Worcestershire sauce. Cook until fragrant, about 1 minute. Stir in the curry powder, 1 teaspoon salt, and the sugar, and cook 1 minute more to toast the spices.
- Simmer the vegetablesStir in the potato and carrots, both cut into 3/4-inch pieces, along with the chicken stock. Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 20-25 minutes.
- Prep the chickenMeanwhile, butterfly the chicken breasts so they are thin and even, pounding to an even thickness if needed. Pat dry, season both sides with salt and pepper, and dust with a light, even coat of flour. Beat the egg in one shallow bowl and put the panko in another.
- Bread and fry the katsuAdd a thin, even layer of vegetable oil to a cast iron or nonstick skillet over medium heat. Dip each chicken piece into the egg, then press firmly into the panko to coat. Frying in batches, cook 6 minutes on the first side until golden, then flip and cook 5-6 minutes more. Drain on a plate.
- Finish the sauceStir the cornstarch with 1 tablespoon water to make a slurry, then stir it into the simmering curry until thickened. Stir in the butter and taste for salt.
- ServeSlice the chicken katsu and lay it over steamed short-grain rice. Ladle the curry sauce alongside and serve hot.