Crispy Chicken Katsu Curry

$- 2 boneless, skinless chicken breasts - Salt and pepper, to taste - 1 cup all-purpose flour - 2 large eggs, beaten - 2 cups panko breadcrumbs The chicken breasts form the heart of this dish. You want them tender and juicy. Season the chicken with salt and pepper for a flavor boost. - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 medium carrots, sliced into rounds - 2 medium potatoes, peeled and diced - 2 cups chicken broth The curry sauce adds warmth and depth. Onions, garlic, and ginger build a solid flavor base. Carrots and potatoes give the sauce texture and sweetness. - 2 tablespoons curry powder - 1 tablespoon soy sauce - 1 tablespoon ketchup - 1 tablespoon cornstarch (mixed with 2 tablespoons water for thickening) - Vegetable oil, for frying Curry powder is key for that rich taste. Soy sauce adds umami, while ketchup brings a hint of sweetness. The cornstarch thickens the sauce to perfection, making it creamy. This simple mix of ingredients leads to a comforting dish. Each part plays its role in creating the layered flavors of chicken katsu curry. {{ingredient_image_2}} Begin with the chicken breasts. Season them well with salt and pepper on both sides. This step is key for good flavor. You want to ensure every bite tastes great. Let the chicken sit for a few minutes so the seasoning can soak in. Next, you’ll create a breading station. Use three shallow dishes for this. Fill the first dish with all-purpose flour. In the second dish, add two beaten eggs. The third dish should contain panko breadcrumbs. Now, take one chicken breast. First, coat it in flour, making sure it’s fully covered. Shake off any extra flour. Then, dip it into the beaten eggs. Let any excess egg drip off. Finally, press it into the panko breadcrumbs. Make sure the breadcrumbs stick well. Repeat this with the other chicken breast. Now it’s time to fry. Heat about half an inch of vegetable oil in a large skillet over medium-high heat. To check if the oil is ready, drop a breadcrumb in. If it sizzles, you’re good to go. Carefully add the breaded chicken to the hot oil. Fry each piece for about 4-5 minutes on each side. You want them golden brown and crispy. To be sure they are cooked through, use a meat thermometer. The inside should reach 165°F (75°C). Once done, remove the chicken and drain it on paper towels. This helps get rid of extra oil. To get crispy katsu, use the right oil and temperature. Heat vegetable oil in a skillet to about 350°F (175°C). A good test is to drop a piece of breading in; it should sizzle. Fry the chicken for 4-5 minutes on each side. This will give you a nice golden crust. Make sure not to overcrowd the pan. Fry in batches if needed. This keeps the oil hot and the chicken crispy. For a deeper curry taste, start with fresh spices. Adding extra garlic and ginger boosts flavor. Feel free to adjust the curry powder based on your taste. If the sauce feels too thin, mix cornstarch with water to thicken. Stir this into the curry while it simmers. Taste and add salt or soy sauce as needed. This will balance the dish perfectly. Serve your chicken katsu with jasmine or sushi rice for the best experience. These rice types pair well with curry. For garnishes, use chopped green onions and sesame seeds. They add color and crunch. You can also add pickled vegetables on the side. This gives a nice contrast to the rich curry. Enjoy your meal with family or friends! Pro Tips Perfectly Fried Chicken: Ensure the oil is hot enough before frying the chicken. You can test it by dropping in a small piece of bread; it should sizzle immediately. Flavor Boost: For added depth of flavor in the curry sauce, consider adding a splash of coconut milk or a dash of fish sauce. Veggie Variations: Feel free to customize the vegetables in the curry. Bell peppers, peas, or even spinach make great additions! Meal Prep Tip: You can prepare the chicken katsu in advance and reheat it in the oven to maintain its crispiness before serving. {{image_4}} You can swap chicken for other proteins. Pork is a great choice. It has a nice flavor and texture. Just follow the same steps as for chicken. Tofu is another option for a meatless dish. Press and drain the tofu before breading. This helps it hold its shape when cooked. For a plant-based version, use tofu or tempeh instead of chicken. You can make the curry sauce with vegetable broth. Use soy sauce and miso for added depth. You can even add coconut milk for a creamy texture. This makes the dish rich while still being vegan. Feel free to add more veggies to your curry. Bell peppers can add sweetness and color. Broccoli or green beans add crunch and nutrition. You can also use peas for a pop of green. Just add them when you add the broth, so they cook well. This makes your curry even more nutritious and tasty. To keep your Chicken Katsu Curry fresh, use proper refrigeration. After serving, let the dish cool for about 30 minutes. Then, place any leftovers in an airtight container. Store it in the fridge. It should stay good for 3 to 4 days. Make sure to label the container with the date. This helps you track how long it has been stored. You can freeze Chicken Katsu Curry for longer storage. First, let the dish cool completely. Next, transfer the curry and chicken into freezer-safe containers or bags. Remove as much air as possible before sealing. This prevents freezer burn. The curry can last up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. Reheating Chicken Katsu Curry requires care to keep it tasty. Use a saucepan on medium heat to warm the curry. Stir it gently to avoid sticking. For the chicken, reheat in the oven to maintain its crispiness. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet for about 10 minutes. This will help keep the texture and flavor just right. Chicken Katsu Curry is a popular Japanese dish. It features crispy chicken cutlets, served with a rich curry sauce. The origins of katsu come from Western cuisine. It blends perfectly with Japanese curry, creating a comforting meal. To make Katsu Curry gluten-free, you can swap a few ingredients. Use gluten-free flour instead of all-purpose flour. For the breadcrumbs, try gluten-free panko. You can also use tamari sauce instead of soy sauce. These changes keep the dish delicious and safe for gluten-free diets. Yes, you can make the curry sauce ahead of time. Store it in the fridge for up to three days. Just ensure it cools down before you put it in a container. To reheat, warm it on the stove over low heat. If it thickens too much, add a splash of chicken broth. You now have a complete guide to making Chicken Katsu Curry. We covered ingredients, step-by-step instructions, and useful tips. With this knowledge, you can enjoy the perfect crispy katsu and a delicious curry. Don't be afraid to try variations with different proteins or veggies. Store and reheat leftovers to keep every bite tasty. Now, get cooking and delight in your creation!$

A delicious Japanese dish featuring breaded and fried chicken served with a flavorful curry sauce over rice.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Japanese

Servings 4

Calories 600 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
to taste salt and pepper
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
for frying oil vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 medium carrots, sliced into rounds
2 medium potatoes, peeled and diced
2 cups chicken broth
2 tablespoons curry powder
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon cornstarch (mixed with 2 tablespoons water for thickening)
for serving cooked rice (jasmine or sushi rice recommended)
for garnish chopped green onions and sesame seeds

Instructions

Prepare the Chicken: Begin by seasoning the chicken breasts generously with salt and pepper on both sides for enhanced flavor.
Bread the Chicken: Create a breading station using three shallow dishes: one filled with flour, the second with beaten eggs, and the third with panko breadcrumbs. Take each chicken breast, dredge it in flour, ensuring it's fully coated, then dip it in the beaten eggs, and finally, coat it in panko breadcrumbs, pressing firmly to help them adhere.
Fry the Chicken: In a large skillet, heat approximately ½ inch of vegetable oil over medium-high heat. Once the oil is hot, gently add the breaded chicken. Fry each piece for about 4-5 minutes on each side, or until they are golden brown and fully cooked. Use a meat thermometer for accuracy; the internal temperature should reach 165°F (75°C). Once cooked, remove them and drain excess oil on paper towels.
Make the Curry Sauce: In a separate sizable pot, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onions and sauté for about 5 minutes, or until they become soft and translucent. Next, stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add Vegetables: Add the sliced carrots and diced potatoes to the pot. Cook for another 5-7 minutes, stirring occasionally, until they begin to soften.
Simmer with Broth: Pour in the chicken broth, followed by adding the curry powder, soy sauce, and ketchup. Stir everything together, bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the vegetables are tender and flavorful.
Thicken the Sauce: Gradually stir in the cornstarch mixture, allowing the sauce to thicken while gently simmering for an additional 2-3 minutes. Taste and adjust seasoning with salt and pepper, if necessary, to enhance the flavor.
Serve: To present, slice the fried chicken katsu into strips. Serve over a generous bed of warm rice and pour the aromatic curry sauce generously over the chicken.
Garnish: Finish off the dish with a sprinkle of chopped green onions and sesame seeds for a pop of color and crunch before serving.

Notes

Serve with jasmine or sushi rice for the best experience.

Keyword chicken, curry, Japanese cuisine, katsu