Katsu Chicken & Omelette Japanese Curry
Katsu Chicken & Omelette Japanese Curry
Ingredients
For the Japanese Curry
- 2 sweet onions, large, thinly sliced
- 1 tablespoon vegetable oil
- 2 tablespoons salted butter
- 2 teaspoons salt, to taste
- 2 carrots, large, peeled and diced
- 6 cloves garlic, chopped
- 4 cups chicken or beef stock, or water
- 4 tablespoons salted butter
- 2 teaspoons curry powder
- 1 teaspoon cayenne pepper
- to taste black pepper, freshly cracked
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce, for color
- 6 Japanese curry cubes, approximately 4.05 ounces
For the Chicken Katsu
- 2 1/3 pounds chicken breast, boneless, skinless
- 1 1/2 cups all-purpose flour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- to taste black pepper, coarse
- to taste salt, coarse
- 4 eggs, beaten
- 1 box Japanese panko bread crumbs, 8 ounces
- as needed vegetable oil, for frying
For Serving
- as needed white rice, cooked
- as needed chives or green onions, chopped
- as needed eggs, scrambled
Instructions
- 1
Begin preparing the Japanese curry. In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil and 2 tablespoons of salted butter over low heat. Add the thinly sliced sweet onions and 2 teaspoons of salt. Sauté the onions, stirring occasionally, for 50 minutes to 1 hour, until they are deeply caramelized and very tender.
⏱️ 60 min
- 2
Add the diced carrots and chopped garlic to the pot with the onions. Continue to sauté for another 10 minutes, stirring occasionally, until the carrots begin to soften.
⏱️ 10 min
- 3
Pour in the 4 cups of chicken or beef stock (or water). Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the carrots are tender.
⏱️ 20 min
- 4
While the curry base is simmering, prepare the chicken katsu. Slice the chicken breasts horizontally to create thinner cutlets. Place each cutlet between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4-inch thick. Season both sides of the pounded chicken with coarse salt and coarse black pepper.
⏱️ 10 min
- 5
Set up a breading station: In one shallow dish, combine the all-purpose flour, onion powder, and garlic powder. In a second shallow dish, whisk the 4 beaten eggs. In a third shallow dish, place the Japanese panko bread crumbs.
⏱️ 5 min
- 6
Dredge each chicken cutlet first in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat thoroughly with the panko bread crumbs, pressing gently to ensure they adhere well.
⏱️ 10 min
- 7
Heat vegetable oil in a large, deep skillet or Dutch oven to 275°F. The oil should be deep enough to submerge the chicken. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 2 minutes per side, or until golden brown and cooked through. Remove the katsu to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Keep warm.
⏱️ 10 min•🌡️ 275
- 8
Return to the curry. Remove the pot from the heat. Stir in the remaining 4 tablespoons of salted butter, 2 teaspoons of curry powder, 1 teaspoon of cayenne pepper, freshly cracked black pepper to taste, 3 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of dark soy sauce. Add the 6 Japanese curry cubes and stir until they are fully dissolved and the curry has thickened to your desired consistency. If the curry is too thick, add a splash of water or stock.
⏱️ 10 min
- 9
To serve, place a portion of cooked white rice on a plate. Ladle a generous amount of the Japanese curry alongside the rice. Slice the chicken katsu into strips and arrange it on top of or next to the curry. Prepare scrambled eggs and place them next to the katsu. Garnish with chopped chives or green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Katsu Chicken & Omelette Japanese Curry
For the Japanese Curry
- 2 sweet onions, large, thinly sliced
- 1 tablespoon vegetable oil
- 2 tablespoons salted butter
- 2 teaspoons salt, to taste
- 2 carrots, large, peeled and diced
- 6 cloves garlic, chopped
- 4 cups chicken or beef stock, or water
- 4 tablespoons salted butter
- 2 teaspoons curry powder
- 1 teaspoon cayenne pepper
- to taste black pepper, freshly cracked
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce, for color
- 6 Japanese curry cubes, approximately 4.05 ounces
For the Chicken Katsu
- 2 1/3 pounds chicken breast, boneless, skinless
- 1 1/2 cups all-purpose flour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- to taste black pepper, coarse
- to taste salt, coarse
- 4 eggs, beaten
- 1 box Japanese panko bread crumbs, 8 ounces
- as needed vegetable oil, for frying
For Serving
- as needed white rice, cooked
- as needed chives or green onions, chopped
- as needed eggs, scrambled
Instructions
- 1
Begin preparing the Japanese curry. In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil and 2 tablespoons of salted butter over low heat. Add the thinly sliced sweet onions and 2 teaspoons of salt. Sauté the onions, stirring occasionally, for 50 minutes to 1 hour, until they are deeply caramelized and very tender.
⏱️ 60 min - 2
Add the diced carrots and chopped garlic to the pot with the onions. Continue to sauté for another 10 minutes, stirring occasionally, until the carrots begin to soften.
⏱️ 10 min - 3
Pour in the 4 cups of chicken or beef stock (or water). Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the carrots are tender.
⏱️ 20 min - 4
While the curry base is simmering, prepare the chicken katsu. Slice the chicken breasts horizontally to create thinner cutlets. Place each cutlet between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4-inch thick. Season both sides of the pounded chicken with coarse salt and coarse black pepper.
⏱️ 10 min - 5
Set up a breading station: In one shallow dish, combine the all-purpose flour, onion powder, and garlic powder. In a second shallow dish, whisk the 4 beaten eggs. In a third shallow dish, place the Japanese panko bread crumbs.
⏱️ 5 min - 6
Dredge each chicken cutlet first in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat thoroughly with the panko bread crumbs, pressing gently to ensure they adhere well.
⏱️ 10 min - 7
Heat vegetable oil in a large, deep skillet or Dutch oven to 275°F. The oil should be deep enough to submerge the chicken. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 2 minutes per side, or until golden brown and cooked through. Remove the katsu to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Keep warm.
⏱️ 10 min•🌡️ 275 - 8
Return to the curry. Remove the pot from the heat. Stir in the remaining 4 tablespoons of salted butter, 2 teaspoons of curry powder, 1 teaspoon of cayenne pepper, freshly cracked black pepper to taste, 3 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of dark soy sauce. Add the 6 Japanese curry cubes and stir until they are fully dissolved and the curry has thickened to your desired consistency. If the curry is too thick, add a splash of water or stock.
⏱️ 10 min - 9
To serve, place a portion of cooked white rice on a plate. Ladle a generous amount of the Japanese curry alongside the rice. Slice the chicken katsu into strips and arrange it on top of or next to the curry. Prepare scrambled eggs and place them next to the katsu. Garnish with chopped chives or green onions.
⏱️ 5 min