Japanese Curry with Chicken Katsu
Japanese Curry with Chicken Katsu
Ingredients
For the Japanese Curry
- 4 tablespoons neutral oil
- 4 cloves garlic, minced
- 1 inch knob ginger, grated
- 2 large onions, thinly sliced
- 1/8 teaspoon baking soda
- 2 tablespoons water
- 1 red apple, grated
- 2 tablespoons tomato paste
- 6 tablespoons butter
- 6 tablespoons flour
- 6 cups beef stock
- 6 tablespoons BABAS curry powder
- 1 tablespoon garam masala
- 1.5 litre beef stock
- 1.5 tablespoons light soy sauce
- 1 tablespoon honey
- 1-2 tablespoons chuno sauce
- 2 tablespoons ketchup
- chicken seasoning, to taste
- salt, to taste
- sugar, to taste
- oyster sauce, to taste
- 1 bay leaf
- 2 carrots, peeled and cut into large chunks
- 4 potatoes, peeled and cut into large chunks
- 1 teaspoon instant coffee
For the Chicken Katsu
- 4 chicken breast, pounded thin or butterflied
- 2 eggs, beaten
- salt, to taste
- garlic powder, to taste
- black pepper, to taste
- 2 cups breadcrumbs, Panko recommended
- 3 cups neutral oil, for frying
Instructions
- 1
Prepare the onions: In a large pot or Dutch oven, heat 4 tablespoons of neutral oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until softened, about 8-10 minutes. Dissolve 1/8 teaspoon of baking soda in 2 tablespoons of water and add to the onions. Continue to cook the onions, stirring frequently, until deeply caramelized and golden brown, about 20-30 minutes. This step is crucial for the curry's depth of flavor.
⏱️ 35 min
- 2
Add aromatics and fruit: Add the minced garlic and grated ginger to the caramelized onions. Cook for 1-2 minutes until fragrant. Stir in the grated red apple and tomato paste, cooking for another 3-5 minutes, allowing the tomato paste to deepen in color.
⏱️ 8 min
- 3
Make the roux: In a separate small saucepan, melt 6 tablespoons of butter over medium-low heat. Once melted, whisk in 6 tablespoons of flour and cook, stirring constantly, for 3-5 minutes until a light golden roux forms. Do not let it burn.
⏱️ 5 min
- 4
Combine and simmer: Gradually whisk the 6 cups of beef stock into the roux until smooth. Pour this roux mixture into the pot with the caramelized onions. Add the 1.5 litres of beef stock, BABAS curry powder, garam masala, light soy sauce, honey, chuno sauce, ketchup, bay leaf, carrots, potatoes, and instant coffee. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 45-60 minutes, or until the carrots and potatoes are tender and the curry has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 60 min
- 5
Season the curry: Remove the bay leaf. Taste the curry and adjust seasoning with chicken seasoning, salt, sugar, and oyster sauce as needed. The flavor should be rich, savory, and slightly sweet.
⏱️ 5 min
- 6
Prepare chicken for katsu: While the curry simmers, prepare the chicken katsu. Season the pounded or butterflied chicken breasts generously on both sides with salt, garlic powder, and black pepper.
⏱️ 5 min
- 7
Bread the chicken: Set up a breading station: one shallow dish with flour (optional, but helps coating adhere), one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour (if using), then dip in beaten egg, ensuring it's fully coated, and finally press firmly into the breadcrumbs until completely covered.
⏱️ 10 min
- 8
Fry the chicken katsu: Heat about 3 cups of neutral oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place one or two breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove from oil and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 175
- 9
Serve: Slice the chicken katsu into strips. Serve the Japanese curry hot over steamed rice, topped with the crispy chicken katsu. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Curry with Chicken Katsu
For the Japanese Curry
- 4 tablespoons neutral oil
- 4 cloves garlic, minced
- 1 inch knob ginger, grated
- 2 large onions, thinly sliced
- 1/8 teaspoon baking soda
- 2 tablespoons water
- 1 red apple, grated
- 2 tablespoons tomato paste
- 6 tablespoons butter
- 6 tablespoons flour
- 6 cups beef stock
- 6 tablespoons BABAS curry powder
- 1 tablespoon garam masala
- 1.5 litre beef stock
- 1.5 tablespoons light soy sauce
- 1 tablespoon honey
- 1-2 tablespoons chuno sauce
- 2 tablespoons ketchup
- chicken seasoning, to taste
- salt, to taste
- sugar, to taste
- oyster sauce, to taste
- 1 bay leaf
- 2 carrots, peeled and cut into large chunks
- 4 potatoes, peeled and cut into large chunks
- 1 teaspoon instant coffee
For the Chicken Katsu
- 4 chicken breast, pounded thin or butterflied
- 2 eggs, beaten
- salt, to taste
- garlic powder, to taste
- black pepper, to taste
- 2 cups breadcrumbs, Panko recommended
- 3 cups neutral oil, for frying
Instructions
- 1
Prepare the onions: In a large pot or Dutch oven, heat 4 tablespoons of neutral oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until softened, about 8-10 minutes. Dissolve 1/8 teaspoon of baking soda in 2 tablespoons of water and add to the onions. Continue to cook the onions, stirring frequently, until deeply caramelized and golden brown, about 20-30 minutes. This step is crucial for the curry's depth of flavor.
⏱️ 35 min - 2
Add aromatics and fruit: Add the minced garlic and grated ginger to the caramelized onions. Cook for 1-2 minutes until fragrant. Stir in the grated red apple and tomato paste, cooking for another 3-5 minutes, allowing the tomato paste to deepen in color.
⏱️ 8 min - 3
Make the roux: In a separate small saucepan, melt 6 tablespoons of butter over medium-low heat. Once melted, whisk in 6 tablespoons of flour and cook, stirring constantly, for 3-5 minutes until a light golden roux forms. Do not let it burn.
⏱️ 5 min - 4
Combine and simmer: Gradually whisk the 6 cups of beef stock into the roux until smooth. Pour this roux mixture into the pot with the caramelized onions. Add the 1.5 litres of beef stock, BABAS curry powder, garam masala, light soy sauce, honey, chuno sauce, ketchup, bay leaf, carrots, potatoes, and instant coffee. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 45-60 minutes, or until the carrots and potatoes are tender and the curry has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 60 min - 5
Season the curry: Remove the bay leaf. Taste the curry and adjust seasoning with chicken seasoning, salt, sugar, and oyster sauce as needed. The flavor should be rich, savory, and slightly sweet.
⏱️ 5 min - 6
Prepare chicken for katsu: While the curry simmers, prepare the chicken katsu. Season the pounded or butterflied chicken breasts generously on both sides with salt, garlic powder, and black pepper.
⏱️ 5 min - 7
Bread the chicken: Set up a breading station: one shallow dish with flour (optional, but helps coating adhere), one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour (if using), then dip in beaten egg, ensuring it's fully coated, and finally press firmly into the breadcrumbs until completely covered.
⏱️ 10 min - 8
Fry the chicken katsu: Heat about 3 cups of neutral oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place one or two breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove from oil and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 175 - 9
Serve: Slice the chicken katsu into strips. Serve the Japanese curry hot over steamed rice, topped with the crispy chicken katsu. Enjoy!
⏱️ 2 min