Katsu Curry
Katsu Curry
Ingredients
For the Curry Sauce
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 2 potatoes, medium, peeled and chopped
- 3 garlic cloves, minced
- 3 cups water
- 1 tablespoon Worcestershire sauce
- 3 1/2 ounces Japanese curry roux cubes, (about 4-6 cubes, depending on brand)
- 1 tablespoon vegetable oil
For the Chicken Katsu
- 2 chicken breasts, boneless, skinless, pounded to 1/2 inch thickness
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups vegetable oil, for frying
For Serving
- 2 cups short-grain white rice, uncooked, prepared according to package directions
Instructions
- 1
Prepare the rice according to package directions. Keep warm.
⏱️ 20 min
- 2
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, potatoes, and minced garlic. Sauté for 10-15 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 15 min
- 3
Add 3 cups of water and the Worcestershire sauce to the pot with the softened vegetables. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until vegetables are very tender.
⏱️ 15 min
- 4
Carefully transfer the cooked vegetables and liquid to a blender. Blend until smooth. Alternatively, use an immersion blender directly in the pot. Return the blended mixture to the pot.
⏱️ 5 min
- 5
Add the Japanese curry roux cubes to the blended sauce in the pot. Stir continuously over low heat until the roux cubes are completely dissolved and the sauce has thickened to your desired consistency. Keep the curry sauce warm over very low heat.
⏱️ 5 min
- 6
Season the pounded chicken breasts with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
⏱️ 5 min
- 7
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press it firmly into the panko breadcrumbs, making sure the entire surface is covered.
⏱️ 5 min
- 8
Heat 2 cups of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 8 min•🌡️ 350
- 9
Remove the cooked chicken katsu from the oil and place on a wire rack lined with paper towels to drain excess oil. Slice each katsu into strips.
⏱️ 2 min
- 10
To serve, place a portion of cooked rice on a plate. Arrange the sliced chicken katsu next to the rice and generously ladle the warm curry sauce over the katsu and rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Katsu Curry
For the Curry Sauce
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 2 potatoes, medium, peeled and chopped
- 3 garlic cloves, minced
- 3 cups water
- 1 tablespoon Worcestershire sauce
- 3 1/2 ounces Japanese curry roux cubes, (about 4-6 cubes, depending on brand)
- 1 tablespoon vegetable oil
For the Chicken Katsu
- 2 chicken breasts, boneless, skinless, pounded to 1/2 inch thickness
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups vegetable oil, for frying
For Serving
- 2 cups short-grain white rice, uncooked, prepared according to package directions
Instructions
- 1
Prepare the rice according to package directions. Keep warm.
⏱️ 20 min - 2
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, potatoes, and minced garlic. Sauté for 10-15 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 15 min - 3
Add 3 cups of water and the Worcestershire sauce to the pot with the softened vegetables. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until vegetables are very tender.
⏱️ 15 min - 4
Carefully transfer the cooked vegetables and liquid to a blender. Blend until smooth. Alternatively, use an immersion blender directly in the pot. Return the blended mixture to the pot.
⏱️ 5 min - 5
Add the Japanese curry roux cubes to the blended sauce in the pot. Stir continuously over low heat until the roux cubes are completely dissolved and the sauce has thickened to your desired consistency. Keep the curry sauce warm over very low heat.
⏱️ 5 min - 6
Season the pounded chicken breasts with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
⏱️ 5 min - 7
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press it firmly into the panko breadcrumbs, making sure the entire surface is covered.
⏱️ 5 min - 8
Heat 2 cups of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 8 min•🌡️ 350 - 9
Remove the cooked chicken katsu from the oil and place on a wire rack lined with paper towels to drain excess oil. Slice each katsu into strips.
⏱️ 2 min - 10
To serve, place a portion of cooked rice on a plate. Arrange the sliced chicken katsu next to the rice and generously ladle the warm curry sauce over the katsu and rice.
⏱️ 5 min