let's talk Chicken Katsu Curry

If you're craving comfort food with a twist, Japanese Chicken Katsu Curry is where it's at. Imagine crispy, golden-breaded chicken paired with a rich, savory curry sauce poured generously over a bed of fluffy white rice. It's Japan’s answer to soul food – hearty, flavorful, and surprisingly easy to make at home. While curry might be a dish more famously tied to India, the Japanese have made it uniquely their own, blending mild spices with a touch of sweetness and that signature umami depth.

Let’s dive into how you can bring this delicious fusion dish right into your kitchen.

🍛 Japanese Chicken Katsu Curry Recipe

Ingredients:

For the Chicken Katsu:

2 boneless, skinless chicken breasts

Salt and pepper to taste

1/2 cup all-purpose flour

1 large egg (beaten)

1 cup panko breadcrumbs (Japanese-style)

Vegetable oil (for frying)

For the Curry Sauce:

1 large onion (finely chopped)

2 carrots (sliced)

2 medium potatoes (peeled and diced)

2 cloves garlic (minced)

1 tbsp ginger (grated)

2 tbsp curry powder

2 tbsp all-purpose flour

2 cups chicken stock

1 tbsp soy sauce

1 tbsp honey (optional for sweetness)

Salt to taste

To Serve:

Steamed white rice

Fresh parsley or green onion for garnish (optional)

👩‍🍳 Instructions:

Step 1: Prepare the Curry Sauce

In a medium saucepan, heat a bit of oil and sauté onions until golden and soft.

Add garlic and ginger, cook for another minute.

Stir in the carrots and potatoes, cooking until they start to soften.

Sprinkle curry powder and flour over the vegetables, stirring to coat.

Slowly pour in the chicken stock while stirring to avoid lumps.

Add soy sauce and honey. Let it simmer for 15–20 minutes or until the veggies are tender and the sauce thickens.

Step 2: Make the Chicken Katsu

Flatten the chicken breasts slightly using a rolling pin or meat mallet.

Season both sides with salt and pepper.

Dredge each piece in flour, dip in the beaten egg, then coat in panko breadcrumbs.

Heat oil in a frying pan over medium-high heat.

Fry chicken until golden brown and cooked through (about 3–4 minutes per side).

Drain on paper towels and slice into strips.

Step 3: Assemble the Dish

Place a portion of rice on a plate.

Add the sliced chicken katsu on top.

Generously ladle the warm curry sauce over the chicken.

Garnish with parsley or green onions if desired.

🍴 Tips & Variations:

Swap chicken for pork cutlets to make Tonkatsu Curry.

Want it vegetarian? Skip the meat and use tofu or breaded eggplant.

Adjust the spice level by using more or less curry powder.

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