Japanese Curry with Chicken Katsu
Simmer chicken, vegetables, and curry roux into a thick, flavourful Japanese curry. Fry breaded chicken cutlets until golden and serve sliced over rice with the curry.
Ingredients
- 250 - 300 g chicken thighs or beef cut into bite-sized pieces
- 1 large onion sliced
- 1 medium carrot chopped into chunks
- 1 medium potato peeled & cut into chunks
- 2 tablespoons vegetable oil or butter
- 2 ½- 3 cups water or low-sodium chicken broth
- ½ apple grated (optional for sweetness)
- 2 cubes of Japanese curry roux blocks brands: Golden Curry, Vermont Curry, etc.
For the Katsu:
- 2 boneless chicken breasts or pork loin cutlets
- Salt & black pepper
- ¼ cup all-purpose flour
- 1 egg beaten
- ½ –1 cup panko breadcrumbs
- Oil for frying vegetable or canola
To serve:
- Steamed Japanese rice
Instructions
- Cut meat and vegetables into bite-sized pieces.
- Heat oil or butter in a large pot over medium heat. Add onions and sauté until translucent and slightly browned.
- Add chicken or beef and cook until lightly browned on all sides.
- Stir in carrots and potatoes. Cook for 2–3 minutes.
- Pour in water or broth. Bring to a boil, then lower the heat. Skim off any foam. Cover and simmer for 15–20 minutes, until vegetables are tender.
- Break the curry roux blocks into pieces and stir them into the pot until dissolved. Add grated apple if using. Stir well to avoid lumps.
- Simmer gently for another 5–10 minutes, stirring occasionally, until thick and glossy.
Prepare the Katsu:
- Slice each chicken breast in half horizontally (butterfly cut) to create thinner cutlets.
- Pound lightly with a meat mallet for even thickness. Pat chicken or pork dry.
- Season with salt and pepper on both sides.
- Set up 3 shallow bowls: Flour, beaten eggs and Panko breadcrumbs.
- Dredge each piece in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with panko. Press breadcrumbs on firmly.
- Heat about ½ inch of oil in a skillet over medium heat.
- Fry cutlets for about 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
- Serve: Slice the katsu into strips.
- Spoon curry sauce over hot steamed rice, then place sliced katsu on top.
- Garnish with Japanese pickles if you like. Enjoy!
Notes
Japanese curry roux comes in mild, medium, or hot — pick your spice level!
For extra depth, add a splash of soy sauce or Worcestershire sauce near the end. Vermont Curry is slightly sweeter; Golden Curry is more savoury and mild. Pounding the cutlets makes them cook faster and more evenly. If you like it spicier, add a pinch of cayenne or a bit of extra curry powder. Leftovers taste even better the next day. Katsu as a snack Serve Chicken Katsu sliced into bite-sized strips or small cutlets for easy snacking. Arrange on a platter with toothpicks or skewers for dipping. Enjoy with the following sauce: Sweet & Savoury Katsu Dip 2 tbsp ketchup 1 tbsp Worcestershire sauce 1 tbsp soy sauce 1 tsp honey or sugar 1/2 tsp Dijon mustard (optional for a tangy kick) Mix well until smooth. Serve in a small dipping bowl.
For extra depth, add a splash of soy sauce or Worcestershire sauce near the end. Vermont Curry is slightly sweeter; Golden Curry is more savoury and mild. Pounding the cutlets makes them cook faster and more evenly. If you like it spicier, add a pinch of cayenne or a bit of extra curry powder. Leftovers taste even better the next day. Katsu as a snack Serve Chicken Katsu sliced into bite-sized strips or small cutlets for easy snacking. Arrange on a platter with toothpicks or skewers for dipping. Enjoy with the following sauce: Sweet & Savoury Katsu Dip 2 tbsp ketchup 1 tbsp Worcestershire sauce 1 tbsp soy sauce 1 tsp honey or sugar 1/2 tsp Dijon mustard (optional for a tangy kick) Mix well until smooth. Serve in a small dipping bowl.