Delicious Japanese Chicken Katsu Curry recipe for a quick weekday lunch or even weekend dinner! Crispy but also tender pieces of chicken katsu, carrots and potatoes cooked in a rich savory curry sauce, this Japanese version of curry is much loved by children and adults.
Hello FoodStroller, these days in quarantine, sometimes we are too busy to cook. Non-stop virtual meetings and endless house chores, since we stay at home more. But still, we miss eating fancy restaurant food, right?
For this we choose curry, which is one of our favorite dishes, especially Japanese Curry 日本のチキンカツカレー.
It is easy to make and you can cook it the day before, and it would taste just as good or even better the second day.
The Japanese Chicken Katsu Curry
It is one of the most popular dishes in Japan and quite popular for all generations in Japan. Today, it is not only popular in Japan, but has spread to various countries in the world, especially in Asian countries. Honestly, beside sushi, Curry is also one of our most favorite Japanese cuisine.
A little history about Japanese Curry, it was introduced to Japan during the Meiji era (1868–1912), at the time when the Indian subcontinent was under British colonial rule. Curry began to be served in Japan by the 1870s and became a staple within the Japanese diet. It was not until the early twentieth century, when curry was adopted by the Japanese Navy and Army, that the dish began to become popular with the Japanese.
When we make this Japanese chicken katsu curry, we often cook up a big batch for leftovers and keep them in the refrigerator for a few days. I hope you enjoy this delicious Japanese Chicken Katsu Curry recipe!
When we make this Japanese chicken katsu curry, we often cook up a big batch for leftovers and keep them in the refrigerator for a few days. I hope you enjoy this delicious Japanese Chicken Katsu Curry recipe!
Course: Main Course
Cuisine: Japanese
Servings: 4
JAPANESE CURRY RICE
Preparation time : 30 min
Cooking time : 1 hours
INGREDIENTS
Curry sauce:
- 4 Cubes Japanese Curry (I use Golden Curry Brand)
- ½ Onion
- 1 Potato
- 1 Carrot
- 800 ml Water
- Red Pepper Flakes (Optional)
Chicken
Katsu:
- 2 Chicken Breast (without skin)
- Plain Flour
- Panko Breadcrumbs
- 1 Egg, beaten
- Frying oil (enough for deep-frying)
*Additional :
- Cooked Rice (red/ white rice)
- Boiled Egg (Half boiled or Full boiled)
Instructions :
- Cut the chicken breasts into thin cutlets. First, place chicken breast on cutting board and hold it flat with your non-dominant hand. Then, using a sharp knife, slice it horizontally into two pieces and try to cut it evenly. If the cutlets are not thin enough, you can use a meat pounder to gently pound the cutlets.
- Season your chicken cutlets with salt and pepper.
- Cover the chicken cutlets with plain flour, then dip in raw egg, and finally coat with the Panko breadcrumbs. Set it aside.
- Cut onion, potato, and carrot into medium sized chunks and put them all into a large cooking pot. Pour the water and bring to boil, and then let it simmer for about 15 minutes until the vegetables are cooked and soft.
- Turn the heat to low heat, and add your curry blocks to the pot. Mix well and continue to simmer for 10 minutes, keep stirring until it is thick and smooth. If you want your curry to be spicy, add red pepper flakes to the sauce.
- While the curry sauce is simmering, heat up the frying oil and prepare the coated chicken cutlets. Once it’s hot enough, lower the heat to medium heat and deep fry the cutlets. Cook for a few minutes each side and watch the color until they turn golden brown.
- Slice the fried chicken katsu into thin strips and put it over rice while maintaining the katsu shape. Pour curry sauce over and add boiled egg if you like!
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| Slice the chicken breast horizontally into two pieces and try to cut it evenly. |
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Season your chicken cutlets with salt and pepper. |
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| Cover the chicken cutlets with plain flour, then dip in raw egg, and finally coat with the Panko breadcrumbs. |
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| Cut onion, potato, and carrot into medium sized chunks and put them all into a large cooking pot |
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| Add your curry blocks to the pot & mix well |
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| Curry sauce. |
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| Deep fry the cutlets until they turn golden brown. |
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| Japanese Chicken Katsu Curry |
Enjoy 😀
To Store
- Curry Sauce
You can keep the leftovers in a glass airtight container (so no stain!) and store in the refrigerator for up to 3 days. When you reheat, add 60-120 ml water to dilute the curry.
- Chicken Katsu
You can keep the leftovers in a container after instruction no. 3 (chicken cutlets before you deep fry it) and store in the freezer for a month. When you want to fry, let stand a few moments before frying.
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